Homemade Oreos #desserts #oreocakerecipe

Four years back I shared some Homemade Mint Oreos on my blog and they were SO great. The treat was fresh, yet delicate and made an extraordinary durable sandwich treat.

While thinking back about that formula, I wanted to reproduce some exemplary custom made Oreos, yet with a milder treat. I recollected that my companion Erin used to make some delicate Oreos for Christmas neighbor plates, so I approached her for her formula.

The treats in these hand crafted Oreos are clammy and fudgy; practically like a brownie. They're delicate, yet not cakey. They taste brilliant independent from anyone else, however the expansion of the vanilla buttercream filling makes the most delicious sandwich treat.

Also try our recipe An Awesome 4-Minute Air Fryer Sugar Doughnut Recipe #dessert #cake

Ingredients

• Chocolate Cookie:
• 1 1/2 cups all-purpose flour (stir, spoon & level)
• 1/2 cup Hershey’s Special Dark Cocoa
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla
• 2 Tbsp milk
• Vanilla Cream Filling:
• 1/3 cup unsalted butter, room temperature
• 1/3 cup coconut oil/shortening
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1-2 tsp milk

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line cookie trays with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. 
3. In a stand mixer with the paddle attachment, cream the butter with the sugars. Add the egg, vanilla, and milk. Mix completely. Scrape bowl.
4. Add the dry ingredients to the wet ingredients and mix completely. Dough will be thick.
5. Scoop about 1 Tbsp of cookie dough (the size of a quarter), round dough into a ball, and place it onto the prepared cookie sheets a few inches apart. (12 cookies per half sheet tray. You should get close to 36 cookies to make 18 sandwich cookies.)
6. Use the bottom of a measuring cup to press the cookie dough balls half way down. (Grease the bottom of the cup with cooking spray if needed, to help with sticking.)
7. Bake at 350 degrees Fahrenheit for 6-7 minutes, until just baked through, for a soft, fudgy cookie. Let cookies rest for 3 minutes before transferring to a wire rack to cool completely. 
8. To make filling, beat the butter and coconut oil/shortening until smooth in a large bowl with an electric hand mixer. Add the powdered sugar, vanilla, and milk. Mix until smooth. 
9. Place the filling in a zip-top plastic bag and cut off the corner. Pipe filling onto the bottom of a cookie. Top with the bottom of another cookie. Repeat until all cookies are paired together and filled. Store leftover cookies in an airtight container or covered with plastic wrap. 

Read more our recipe YELLOW CAKE #recipe #dessert

Source : bit.ly/2T7wgkr