As promised, I present to you the Fake-Out-Eo. These are my take on the classic Oreo cookie. My twist (pardon the pun) is that these are stuffed cookies, not sandwich cookies. I use a combination of cream cheese, vanilla, sugar, and ground-up sugar wafer cookies to make the filling. It's seriously good. To quote our doorman and real-life cookie taster Jason, "These are ridiculous they're so good."
As demonstrated by Jon, America's next top hand model, these chocolaty morsels are best when dunked in a glass of ice-cold milk. Just like you did with your Oreos when you were a kid...or still do today.
To achieve the rich, brownie-like texture and deep chocolate flavor, I use a quadruple shot of chocolate. Regular readers are familiar with my MO by now: cocoa powder, microplaned baker's chocolate, microplaned milk chocolate, and (drum roll please) ground-up Cocoa Pebbles cereal. Bake up a batch to share with mom this Sunday...but save a dozen--or two--for yourself. Makes about 4 dozen.
8 ounces room-temperature cream cheese
1 cup ground-up sugar wafer cookies
1 tablespoon vanilla
3 tablespoons white sugar
2 sticks butter
2 cups dark brown sugar
1/4 cup cocoa powder
1 1/2 tablespoons vanilla
2 tablespoons milk
3 1/2 cups roughly ground Cocoa Pebbles cereal
2 1/2 cups oatmeal
1 1/2 flour
1/4 cup cocoa powder
2 1/2 ounces milk chocolate, microplaned
1 ounce unsweetened chocolate, microplaned
1 teaspoon baking soda
1/2 teaspoon salt
- Add the filling ingredients to a medium bowl and mix well. Set the mixture aside until step 7.
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
- In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls—about 2 tablespoons each.
- Remove the filling mixture from the refrigerator and stuff each dough ball with 1/2 teaspoon of the mixture. Put the stuffed dough balls in the freezer for five minutes to firm up.
- Place chilled dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.