HOMEMADE OREOS #DESSERT #OREO
Longing for a great tidbit? Attempt these natively constructed Oreos! The dull chocolate treats sandwiched around vanilla creme filling are so nostalgic!
I can't trust I'm stating this, however it's almost time to begin pondering back to class! The late spring just passes by excessively quick.
Where I live, we don't begin school until the finish of August, however I realize that in different pieces of the nation, kids are returning a lot prior in the month.
Furthermore, when I consider back-to-class, I consider a certain something: COOKIES.
I want to get my children crisp heated treats as an after-school nibble. Furthermore, they adore it as well! There's something so nostalgic about a plate of custom made treats and a tall glass of milk.
We have loads of most loved plans, similar to these delicate chocolate chip treats, these nutty spread treats, and these cereal raisin treats. Be that as it may, our affection for hand crafted Oreos runs profound.
INGREDIENTS
FOR THE DARK CHOCOLATE COOKIES:
1/2 cup unsalted butter softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 large egg
1/2 cup dark cocoa powder
1 3/4 cups all-purpose flour (up to 2 1/2 cups)
FOR THE CREME FILLING:
2 1/2 cups powdered sugar
3 ounces cream cheese
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
INSTRUCTIONS
TO MAKE THE DARK CHOCOLATE COOKIES:
- Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
- In a large mixing bowl, beat the butter and sugar together on medium speed, until smooth (about 1 minute).
- Stir in the vanilla and salt.
- Scrape the bottom and sides of the bowl with a silicone spatula, and mix in the egg.
- Add the dark cocoa powder, and mix on low speed to combine.
- Add the flour, a little at a time, until the dough forms a ball and pulls cleanly away from the sides of the bowl (you might not need all the flour*).
- Roll out the dough between two sheets of parchment paper, to a thickness of 1/4-inch (rolling pin rings will help you to get an even thickness).
- Use a 2-inch diameter fluted round cutter to cut shapes, place on the prepared baking sheets, and bake for 9 to 12 minutes or until crisp around the edges and set in the centers.
- Cool completely, and sandwich with creme filling.
TO MAKE THE CREME FILLING:
In a large mixing bowl, beat the powdered sugar, cream cheese, vanilla, and salt together until smooth.
NOTES
If the dough seems sticky, add more flour. If it's too crumbly, it can be moistened back up with a few tablespoons of cream.
For more detail: https://bit.ly/2LGaXq8
