Ok, so these are my favorite cookies of all time:
No really, I can eat more than anyone should! Sometimes I don’t even realize how many I have eaten and then the little sleeve is empty. 😦 But there is hope!
So the other day, someone posted a recipe for homemade oreos and a mint frosting to go between them. Hmm, sounded really good! So I tried it. They are really good. The chocolate cookies are between a regular oreo and a cake oreo, and they require milk to drink to make the perfect snack.
Now, to make them even better the mint frosting recipe works really well! (just don’t forget to set your butter and cream cheese out to attain room temperatire, just saying!)
So, here is the final product:
It is hard to see, but the frosting is green. St Patty’s day treat!!!!
Also, if you do make these, then you will need to make 2 batches of cookies to use all of them frosting. At least. or you could just eat it with a spoon! 🙂
I apologize to whomever posted this the other day but the recipes tell where they came from originally. I thought I had the link bookmarked. 😦
Edit: I found it! http://whiskandaprayer.blogspot.com/2011/02/st-pattys-day-mint-oreos.html Thanks for posting these!!
1 cup (130 grams) all purpose flour
1/2 cup (50 grams) unsweetened cocoa powder (sifted)
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons (45 grams) unsalted butter, room temperature
3 tablespoons (45 grams) margarine (or Smart Balance)
2/3 cup (140 grams) packed light brown sugar
1/2 cup (100 grams) white granulated sugar
1 teaspoon pure vanilla extract
1 large (30 grams) egg white
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and margarine until well blended. Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated.
Place the dough on your work surface and, using your hands, form the dough into a log shape that is about 9 inches (23 cm) long. Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log (easier said than done, some of my oreos were square). Refrigerate for at least one hour or overnight.
Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.
Using a sharp knife, slice into 1/4 inch thick wafers. Place on the baking sheet spacing about 1 inch (2.5 cm) apart. Bake for approximately 10-12 minutes or until the the cookies puff and the tops of the cookies have crackles (ripples). Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days.
Cream Cheese Filling
1/2 cup butter (1 stick)
1 block of cream cheese, room temp (8 oz)
3-4 cups – powdered sugar (depending on desired consistency)
1 – tsp mint extract
A few drops green food coloring
Cream butter and add cream cheese, add food coloring and mix well.
Add powdered sugar slowly until you reach your desired consistency.
Frost backs of cookies and smoosh together.