Cookies’n Cream

I tried making a version of my son’s favorite cookie: the infamous OREO. It turned out tasting like Cookies’n Cream so I rebaptized it so. They taste incredibly light and go with just about anything!

Makes 30 sandwich cookies


2 cups all-purpose flour

½ cup sweetened Dutch process cocoa

100g baking chocolate, melted

1 ½ tsp coarse sea salt

¾ cup brown sugar

200g unsalted butter

1 large egg + 1 yolk

  1. Preheat the oven to 375°F. Line your baking sheet with parchment paper.
  2. In the bowl of an electric mixer, cream the butter, sugar and cocoa powder. Add the egg and the yolk and keep on beating on low speed.
  3. Slowly incorporate the melted chocolate. Add the flour and the salt.
  4. Take rounded teaspoons of batter and place on your baking sheet. With moistened fingers, flatten the dough. Bake for 8 minutes, rotating once for even baking. Let the cookies cool to room temperature.


½ cup room-temperature, unsalted butter

2 cups confectioner’s sugar

2tbsp milk

2 teaspoons vanilla extract

  1. To make the cream, place the butter, the confectioner’s sugar, the vanilla extract, and the milk in the bowl of the electric mixer, and beat on high speed until the filling is light and fluffy.
  2. To assemble the cookies, place the filling in a piping bag and pipe out teaspoon-size blobs of cream in the middle of a cookie, then sandwich it with another cookie. Voila!


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