Oreo Double Doozie
Delicious Double Decker Cookie
Servings: 8 Cookies
Equipment
Ingredients
Cookie
- 1 C salted butter
- 2/3 C brown sugar
- 1/2 C white sugar
- 2 eggs
- 1 tsp vanilla
- 1 C cake flour
- 1 3/4 C all-purpose flour
- 1 tsp baking soda
- 1/2 C Dutch Processed Cocoa
- 20 Oreo cookies without frosting 10 individual sandwiches with the filling reserved for the icing; broken roughly
- 10 Oreo cookies without frosting 5 individual sandwiches with the filling reserved for the icing; crushed to a powder
Filling
- 1 C buttercream
- 3/4 C marshmallow fluff
- 15 Oreo cookie's filling from above the reserved icing
- 4 whole Oreos roughly crushed to whip into icing
Instructions
Cookie Instructions
- Heat oven to 350 °F.
- Line two baking sheets with parchment paper and set aside.
- Cream together butter and sugars. On my mixer I used my paddle attachment and set my speed to low for 30 seconds, medium for 30 seconds, and then high for 30 seconds. It came out creamed and fluffy.
- Add eggs one at a time.
- Add vanilla, cake flour, all-purpose flour, baking soda, cocoa and mix for one minute or until fully incorporated.
- Fold in broken Oreo cookies.
- Scoop out cookie dough (heaping scoop ~2 T) and roll into balls. Pat them down so they are less than a 1/4 inch thin. They will puff up a bit when they bake.
- Place flattened dough rounds on parchment paper. Do not overcrowd the sheet pan. I put ~6-8 cookies on a sheet pan.
- Sprinkle crushed Oreos on top and pat into the dough. This will bind the cookies to the dough so they don't flake off when you eat them.
- Cook for ~10 minutes.
- Let cookies completely cool.
Filling Instructions
- In a medium sized bowl, mix together the buttercream and marshmallow fluff.
- Fold in Oreos.
Assembly Instructions
- Let cookies cool completely.
- Once cool, take a cookie and spread buttercream mixture generously in the middle.
- Top with another cookie and ENJOY!