Makes: 40 to 48 sandwich cookies Prep time: 30 minutes Bake time: 8-10 minutes
2 cups of unsalted butter at room temperature
2 cups of Dixie Crystals Granulated Sugar
2 medium eggs
1 and 1/2 teaspoons Nielsen-Massey Indonesian Pure Vanilla Extract
1 and 1/2 teaspoons salt
8 ounces softened, full fat cream cheese
22 Oreo cookies, completely crushed to a fine texture. You don’t want any chunks in the cookies.
6 cups all purpose flour
2 and 1/2 sticks unsalted butter at room temperature
3/4 cup unsweetened cocoa powder
3/4 cup light corn syrup
8 ounces, melted and cooled, semi sweet chocolate
1/8 teaspoon salt
1/2 teaspoon Nielsen-Massey Indonesian Pure Vanilla Extract
Preheat your oven to 375 degrees. Line several baking sheets with parchment paper and set aside.
In your stand mixer, blend the butter and cream cheese until smooth and creamy. Add in the sugar and blend well.
In your food processor, blend the 22 Oreos until they are a fine texture. You don’t want any big pieces of Oreo in the cookies.
Add in the crushed Oreos, egg, salt and vanilla. Blend well.
Slowly add in the flour until the dough comes together.
Divide the dough into 3 disks and wrap each in plastic wrap.
Put in the fridge for about 30 to 45 minutes, or until the dough is well chilled for rolling.
Roll each piece of dough between two pieces of wax paper to about 1/4 inch or a bit more thickness. You can truly make these as thick or thin as you like. You’ll just have to adjust your baking time.
I made some thick and some thinner. I like a fat cookie 🙂
Place 12 cookies on each parchment lined cookie sheet.
Bake for 4 minutes, then rotate the pan. Bake for another 4-6 minutes depending on the thickness of your cookie.
Leave on the pan for 5 minutes, then transfer to a wire baking rack to cool while you make the filling.
Continue rolling the dough and baking each pan the same way until you have used up all of your dough.
If you don’t want to use all of the dough at once, it will stay good in your fridge for several days!
Make the fudge filling
In your stand mixer, blend together the butter and cocoa until well blended.
Add in the melted and cooled chocolate and blend well.
Now add in the vanilla, salt, corn syrup and confectioners sugar.
Blend all of the ingredients well until the mixture comes together. It will look a big craggy, but that’s ok…Just taste it and you will see why it doesn’t matter 🙂
When your cookies are completely cool, place the filling into a large piping bag with a large holed tip. (See my above photo).
Place a good amount of filling on top of the underside of a cookie, then top it with another cookie. I used a whole lot of filling and still had plenty for several dozen sandwich cookies 🙂
Press together gently so the filling shows a bit.
Keep the cookies under a cake dome for several days or in a plastic container with a tight lid.
You can freeze them too for several months.
I hope you love these incredibly rich and tasty treats as much as I do! Let me know what you think!!
Happy baking my friends!!