Twist. Lick. Crunch. Eat. Twist. Lick. Dunk. Eat. Repeat. The oreo. Bitter black chocolate crispy sweet cream filled cookies. They speak to my six years old self. My adult self, currently in my 40s, is missing the famed Thomas Keller Bouchon and Bouchon Bakery. The establishment once responsible for the bustling corner of Canon St. across from the Montage Hotel Beverly Hills no longer exists. The departure seemed almost immediate. The Sunday lawn is now a bit quieter with a few less children frolicking. My Sundays aren’t the same. This was my post work-out stop pre farmers market stop. Sometimes, the Kouign-Amann. Most times the oreo. Many times, both. And a cup of the bestest drip coffee.
Napa, NYC and Las Vegas all too far for me today. So, now, craving this oreo of oreo, I take to the search engine of Pinterest. Lately, per usual. Birthday cake oreo cookies from 600acres.com delivers. My kitchen is out of sprinkles which is very rare so I take to the classic version for now. I use the cookie recipe. As mentioned in the the post below from 600, marshmallow gooey goodness can be added to the filling should you choose. I straight up royal icing buttercream it.
For the chocolate cookies
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1 cup (120g) granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup black cocoa powder (I use this double Dutch version here)
2 cups (240g) all-purpose flour, plus more as needed
For the filling
8 ounces cream cheese, softened
1/2 cup (8 tablespoons) unsalted butter, softened
8 ounces marshmallow fluff
3 cups (567g) confectioners’ sugar
1 teaspoon imitation vanilla extract
pinch of salt
1/2 cup rainbow sprinkles or nonpareils
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
In a stand mixer, beat together the butter and sugar until very pale and fluffy. Add the vanilla and salt and mix well.
Add the egg and beat, scraping down the sides as needed, until fluffy.
Add the cocoa powder and flour and mix until the dough pulls away cleanly from the side of the bowl. Add a bit more flour, one tablespoon at a time, if the dough is too sticky.
The dough will be quite soft — you can chill it slightly if you want to make it a little easier to roll with.
Roll the dough out (I use a silicone rolling mat as the dough can be sticky) to about 1/4” thickness. Liberally dusting the dough with cocoa powder will help keep it from sticking — using cocoa instead of flour will keep the cookies chocolate-y.
Use a round cookie cutter or scalloped round cutter to cut out the cookies. Place them on the prepared baking sheets and bake for 9 minutes. Remove from the oven and let cool completely while you make the filling.
For the filling: Beat together all the ingredients except for the sprinkles in a stand mixer. Once the filling is fluffy and well-mixed, fold in the sprinkles.
Spread a generous tablespoon of filling onto a cookie then sandwich it with another cookie. Repeat until all the cookies are used.
Until Next Time…