Today the Oreo cookie turns 100. To celebrate Nabisco created a special edition Birthday Cake Oreo. Have you seen these bad boys?
It’s an original Oreo cookie that has sprinkles in the cream filling. I spotted them while shopping at Freddy’s last week and somehow they ended up in my cart.
I’ve been seeing Oreo stuffed chocolate chip cookies floating around on the internet for about a year now, but have not tried making them myself. Honestly, I thought they seemed a bit ridiculous, I mean really, a cookie inside a cookie?! That’s insane!
A friend of mine recently had a birthday and I decided I would make him some chocolate chip cookies for his birthday. Then I remembered having seen the Oreo stuffed cookies and decided that would be a good use for the Birthday Cake Oreos.
I searched the web for a recipe and found that there are several recipes for the cookies. I found one from Picky Palate that claims to be the original Oreo stuffed chocolate chip cookie, so I decided to give it a try. You can find the recipe here.
Basically, all you do is whip up some chocolate chip cookie dough and sandwich an Oreo between two scoops of dough. You could probably just use your favorite chocolate chip cookie dough recipe. The recipe I used says it makes about 2 dozen cookies, however I only got 18 out of it. I suppose my scoop was too big.
The finished result looked like this:
This photo was taken while they were still warm. Surprisingly the Oreo cream filling doesn’t melt and ooze out. It just gets warm and creamier and delicious.
After making them, I still think these cookies are ridiculous…ridiculously good!
Help Oreo celebrate 100 years and whip up a batch for yourself. Go get some of the limited edition Birthday Cake Oreo’s while you still can…and don’t forget the milk!
These cookies are my favorite fall/winter cookie. They are spicy and chewy and go great with a nice hot latte or apple cider. They are delicious on their own or sandwich them with pumpkin cream cheese filling for an extra special treat.
The dough does need to be refrigerated overnight, so plan ahead when making these cookies.
Makes about 5 dozen cookies.
Cookie recipe adapted from allrecipes.com Molasses Sugar Cookies.
12 oz butter (3 cubes)
14 oz granulated sugar
1/2 cup molasses
1 tbsp baking soda
19 oz all purpose flour
1/8 tsp ground cloves
1 tsp ground ginger
2 tsp cinnamon
1 tsp salt
additional granulated sugar for rolling
Place the butter in a large bowl. Microwave in 30 second intervals until it is melted. Set aside to cool.
In another bowl sift together the flour, baking soda, salt, and all of the spices.
Add the sugar to the bowl of butter. Whisk to combine. Then whisk in the molasses. Whisk in the eggs one at a time.
Add the dry ingredients to the wet and stir just until combined. Place the dough in an airtight container and refrigerate overnight.
When you are ready to bake, preheat the oven to 350°.
Scoop the cookies into 1 1/4″ balls. Roll each ball in granulated sugar to coat. Place on an un-greased cookie sheet 2 inches apart.
Bake for 10-12 minutes until the cracks top. Allow cookies to cool on sheets for a couple of minutes before transferring to a cooling rack.
|Store the dough in an airtight container|
|Rolled in sugar|
|Out of the oven|
Pumpkin Cream Cheese Filling
(Makes enough for about 2 dozen sandwich cookies)
4 oz butter (softened)
4 oz cream cheese (softened)
1/2 cup pumpkin puree
1 tsp vanilla extract
1 tsp cinnamon
1 cup powdered sugar
In a mixing bowl, beat the cream cheese and butter until smooth. Add the pumpkin puree, vanilla and cinnamon. Mix until incorporated. Sift the powdered sugar. Add the sifted sugar to the pumpkin mix. Stir until the sugar is incorporated.
Chill the prepared filling for about 20 minutes before using.
Because of the texture of the pumpkin, the filling will not be smooth, but that’s ok. It still tastes great!
To fill the cookies, place filling on the bottom side of a cookie. (Add a thicker layer of filling toward the center of the cookie. The filling will squish out when you add the second cookie.) Top with another cookie.
You can fill your cookies with a piping bag and tip or you can add a dollop of filling with a spoon or you can smear it on with a knife or an offset spatula.
If you want to jazz them up a bit, roll the sides of the sandwiched cookies in sprinkles or colored sugar.
Store filled cookies in an airtight container in the refrigerator. Unfilled cookies can be stored in an airtight container at room temperature.
|Piping the filling|
|Cookies with sprinkles and colored sugar|