TKO (Homemade Oreo Cookies) with Cookie Butter Buttercream filling

I have made homemade Oreos before, but the filling is always so-so for me. It’s hard to match the regular filling, so I decided to do something different. I did half with vanilla buttercream and half with cookie butter buttercream. After making the Cookie Butter Cups, I felt ready to make these cookies. They have the perfect amount of salt to go with the sweet filling. We loved the cookies, and K felt really special to have cookies with his initial on them. You can feel free to have fun with the shapes since you are basically making chocolate shortbread cookies, so they will hold their shape pretty well. The K’s were less clear after they were baked, but if you looked carefully you could see them.

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I modified and combined a few recipes from the Bouchon Bakery cookbook. It was great receiving it from a friend, because I was not sure if I wanted to invest in it. It has some pretty crazy recipes, but there are also some really yummy ones, like these cookies. I would make them again for sure, and K has already requested I make a cake with the cookie butter filling. It paired super well with chocolate!

Directions for TKO (Homemade Oreo Cookies) with Cookie Butter Buttercream filling

Slightly adapted from Bouchon Bakery

Cookie Part

  • 259 g flour
  • 87 g cocoa powder (Dutch processed)
  • 1.6 g baking soda
  • 2 sticks (16 Tablespoons) butter
  • 6 g salt (I used a bit less, then sprinkled salt on top of each cookie right before baking)
  • 161 g granulated sugar

Sift together the flour, cocoa, and baking soda into a medium bowl.

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Using the paddle attachment with a stand mixer, beat the butter on medium-low speed until it is smooth. Add in the salt and mix briefly.

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Add the sugar and mix for a couple minutes until it is fluffy. Scrape down the sides as necessary.

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Add the dry ingredients in batches, mixing on low speed for each batch.

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Continue mixing until the dough comes together. Form the dough into a square block (about 6 inches). Wrap it in plastic wrap and chill it for at least 1 hour.

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Preheat the oven to 325 degrees when ready, and line sheet pans. Wrap the dough between 2 sheets of parchment paper and use a rolling pin to pound the top of the dough down. Then roll it out to 1/8 inch thick (the thinner, the more like an Oreo it will be). If the dough gets too soft at any point, chill it in the refrigerator again.

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Use cookie cutters to cut rounds. You can use any size you like. Mine were about 1.5 inches across, and I made about 3 dozen sandwiches.

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It was Valentine’s Day, so I had to make a heart cookie…

Reroll the dough as necessary to cut out all of the cookies you can.

K had his own Oreos!

K had his own Oreos!

Place the cookies on the sheet pans, and sprinkle with salt at this time if you want.

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Then, bake for about 10-15 minutes (depending on the size), turning halfway during baking. The cookies will be fragrant and have small cracks. Let the cookies cool for about 5 minutes before removing them from the pan to cool completely.

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Cookie Filling

  • ½ cup (8 Tablespoons) cookie butter (smooth or crunchy)
  • Pinch of salt
  • 75 g (about 2 egg whites)
  • 150 g, plus 33 g granulated sugar
  • 42 g water
  • 2 sticks (16 Tablespoons) butter, cut into ½ inch pieces and at room temperature

Have the egg whites in the bowl of a stand mixer. Place 150 g sugar in a small saucepan with the water, stirring to moisten the sugar.

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Bring to a simmer over medium-high heat, stirring occasionally until the syrup reaches 230 degrees Fahrenheit. Before it reaches temperature, start beating the egg whites with the whisk attachment on medium-low. As the syrup reaches 230 degrees, turn up the mixer speed and pour the remaining 33 g sugar into the egg whites, whipping the whites until they form loose peaks.

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When the syrup reaches 248 degrees, remove the pan from the heat and turn the mixer speed to medium-low.

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Slowly add the syrup to the whites, being careful to not splash. Turn up the speed to medium-high and whisk for 15 minutes (until the bottom of the bowl is room temperature and the egg whites form stiff peaks).

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Increase the speed to medium and add the butter, a few pieces at a time. If the mixture looks “broken”, increase the speed to re-emulsify it. You might need to chill the mixture if it gets too soft and cannot hold its shape.

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Mix half of the buttercream mixture that you just made with the cookie butter and salt.

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Once smooth, transfer to a pastry bag (or you could just scoop it onto the cookies).

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The plain buttercream and the cookie butter version can both be used to fill the cookies. Store in the refrigerator.

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Directions for TKO (Homemade Oreo Cookies) with Cookie Butter Buttercream filling (without pictures)

Slightly adapted from Bouchon Bakery

Cookie Part

  • 259 g flour
  • 87 g cocoa powder (Dutch processed)
  • 1.6 g baking soda
  • 2 sticks (16 Tablespoons) butter
  • 6 g salt (I used a bit less, then sprinkled salt on top of each cookie right before baking)
  • 161 g granulated sugar

Sift together the flour, cocoa, and baking soda into a medium bowl. Using the paddle attachment with a stand mixer, beat the butter on medium-low speed until it is smooth. Add in the salt and mix briefly. Add the sugar and mix for a couple minutes until it is fluffy. Scrape down the sides as necessary.

Add the dry ingredients in batches, mixing on low speed for each batch. Continue mixing until the dough comes together. Form the dough into a square block (about 6 inches). Wrap it in plastic wrap and chill it for at least 1 hour.

Preheat the oven to 325 degrees when ready, and line sheet pans. Wrap the dough between 2 sheets of parchment paper and use a rolling pin to pound the top of the dough down. Then roll it out to 1/8 inch thick (the thinner, the more like an Oreo it will be). If the dough gets too soft at any point, chill it in the refrigerator again.

Use cookie cutters to cut rounds. You can use any size you like. Mine were about 1.5 inches across, and I made about 3 dozen sandwiches. Reroll the dough as necessary to cut out all of the cookies you can. Place the cookies on the sheet pans, and sprinkle with salt at this time if you want. Then, bake for about 10-15 minutes (depending on the size), turning halfway during baking. The cookies will be fragrant and have small cracks. Let the cookies cool for about 5 minutes before removing them from the pan to cool completely.

Cookie Filling

  • ½ cup (8 Tablespoons) cookie butter (smooth or crunchy)
  • Pinch of salt
  • 75 g (about 2 egg whites)
  • 150 g, plus 33 g granulated sugar
  • 42 g water
  • 2 sticks (16 Tablespoons) butter, cut into ½ inch pieces and at room temperature

Have the egg whites in the bowl of a stand mixer. Place 150 g sugar in a small saucepan with the water, stirring to moisten the sugar. Bring to a simmer over medium-high heat, stirring occasionally until the syrup reaches 230 degrees Fahrenheit. Before it reaches temperature, start beating the egg whites with the whisk attachment on medium-low. As the syrup reaches 230 degrees, turn up the mixer speed and pour the remaining 33 g sugar into the egg whites, whipping the whites until they form loose peaks.

When the syrup reaches 248 degrees, remove the pan from the heat and turn the mixer speed to medium-low. Slowly add the syrup to the whites, being careful to not splash. Turn up the speed to medium-high and whisk for 15 minutes (until the bottom of the bowl is room temperature and the egg whites form stiff peaks).

Increase the speed to medium and add the butter, a few pieces at a time. If the mixture looks “broken”, increase the speed to re-emulsify it. You might need to chill the mixture if it gets too soft and cannot hold its shape.

Mix half of the buttercream mixture that you just made with the cookie butter and salt. Once smooth, transfer to a pastry bag (or you could just scoop it onto the cookies).

The plain buttercream and the cookie butter version can both be used to fill the cookies. Store in the refrigerator.

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7 thoughts on “TKO (Homemade Oreo Cookies) with Cookie Butter Buttercream filling

  1. I am trying to decide what my husband would think of homemade Oreos. Would he be proud of me and excited? Or would he ask why I didn’t just buy him Oreo’s. Maybe this needs to be a blind taste test. Homemade cookies always taste better than store bought in my opinion but he might be biased if he sees the Oreo. I am putting this into my Bucket Book so I don’t forget to do this. Also, I envy your baking energy.

  2. Pingback: Flour’s Oreo Cookies | fudgingahead

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