I finally got around to making baked goods to send to my friends. Late, but better than nothing, right? I'm bubble-wrapping the cookies and hoping that they will make it safely to their destinations.
This is my first time working with dark cocoa powder and it's pretty amazing seriously how dark it makes the dough. It's not noticeable as a powder, but once it's mixed into the wet ingredients, it turns a very dark color - closer to black even. And that is the color the cookies end up looking like too!
The original recipe worked with just mint creme Oreos, but of course, you can use other Oreo flavors! I went for Double Stuf, Mint, and Peanut Butter, which I didn't even know existed until this week. It actually doesn't taste that great... There is the peanut butter flavor, but there's just something weird about it. Mint tastes like toothpaste to me, literally, so I just stick with the original, my favorite.
The dough is pretty difficult to work with once it warms up, so stick it in the fridge for a while again when it reaches that point. Rather than just pushing the two dough balls with an Oreo in the middle to cover it up, I found it easier to flatten the two dough balls and wrapping the Oreo one layer at a time - top and bottom. I think this led to my using less dough for each cookie, so I got about 24 cookies from one batch! I also didn't realize I had no baking soda in the house and left it out... Didn't really change the flavor for me, so I'm glad that worked out!
Oreo Stuffed Fudge Cookies
From Becky Bakes
2 1/4 cups flour
3/4 cup dark cocoa*
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
2/3 cup brown sugar
1 tsp vanilla extract
12 - 15 mint creme oreos
In a medium bowl, whisk together flour, cocoa, baking soda, and salt. With a hand or stand mixer beat together butter and sugars until light and fluffy. Add eggs and vanilla extract. Mix well. Add flour mixture to mixer and mix until combined. Chill dough for about an hour.
Using a cookie scoop, scoop cookie dough into balls. I like to do this all at once so it is easier to assemble. Take a dough balls and place it in your hand. Place an oreo on top and top with another scoop of dough. Seal the edges together by pressing and cupping in your hands until the oreo is enclosed with dough.
Bake at 350F for 9 - 11 minutes. Cookie will be slightly “springy” to the touch. Don’t over bake. These are fantastic a little on the fudgey side and they will stay softer once they are cool. If you are really looking for an over the top experience, eat these warm!
*Find dark cocoa if you can. It really makes this cookie extra rich and yummy. Otherwise regular cocoa will work just fine.