Double Stuff Oreo-Chocolate Chip Shortbread

My husband likes when I make recipes that use Oreos, as do I, as they are one of the few store-bought cookies that I really like. When I first came across this recipe, I thought that shortbread with added Oreos would be great. It wasn’t until I started to make the recipe that I realized that this shortbread only uses the crème centers, which is a little unusual. The sight of all those Oreos with no filling is a sad sight, I have to say.

I actually have made this recipe twice, as the first time I completely messed up the recipe. I was making it and thought that, it being shortbread, it contained a lot of butter. I ended up adding way too much butter, and I didn’t really catch it until the cookies were baked and they just weren’t setting up. I thought that the dough was extra sticky, but sometimes that’s the case. Let me just say that the cookies with all the extra butter weren’t good.

Remaking these, I bought the large package of Oreos, so that there would be some cookies left over! The dough came together well, and it wasn’t nearly as sticky. The crème filling from the Oreos makes a lovely marbled dough. You certainly don’t want to overmix the crème centers as you want to see the bits of filling. These are a little tricky to know when these are done; I probably should have taken them out of the oven after 18 minutes, but they looked a little soft. They are fairly crunchy, which is normal for shortbread, but I wonder if baking them 2 less minutes would have resulted in a slightly softer cookie.

Double Stuff Oreo-Chocolate Chip Shortbread

30 Oreo Double Stuff centers

¾ cup butter, room temperature

2/3 cup sugar

1 teaspoon vanilla

1 cup flour

½ cup white rice flour

3 tablespoons cocoa powder

2/3 cup mini chocolate chips

Preheat the oven to 350 degrees. Line a 9” x 13” pan with foil and spray the foil with nonstick cooking spray.

Remove the crème centers from the Oreos, and place in a small bowl. Use the chocolate cookies as desired. In a large mixer bowl, on medium speed cream the butter and sugar until light. Add the vanilla and mix again on medium. Add the flour, rice flour, and cocoa powder and stir on low until the dough comes together. Add the mini chocolate chips and stir on low to incorporate. Stir in the Oreo crème centers with a spatula. Press the dough into the prepared pan.

Bake for 18-20 minutes, until set. Cool for 15 minutes and then score the cookies into bars. Lift the foil from the pan and allow the cookies to cool on a wire rack. If required, recut the cookies into bars.

Recipe from Sweet Recipeas

Root Beer Sandwich Cookies

So many cookies have the flavors of fall, and sometimes it can be hard to find cookies that are good for summer. I came across a post about different summer-themed cookies. Most of them were just decorated roll out sugar cookies. The last thing I want to do in a warm kitchen is roll out temperature-sensitive sugar cookie dough! I did come across these root beer-flavored cookies, which to me seem summery.

These cookies so call for one unusual ingredient: root beet concentrate. Root beer concentrate can be found in many grocery stores, but perhaps not every store. I had some on hand that I had bought some time ago to use in a root beer Bundt cake, a cake that I had never ended up making. The concentrate is a lot like extract, just thicker and more powerful. Since it is so powerful, make sure that you measure it carefully. You don’t want to use too much.

Don’t make these cookies too big, as you sandwich the cookies together. This recipe made about 24 sandwiches, which isn’t a huge amount. The original recipe called for a teaspoon of concentrate in the filling, but I added a little less, as I didn’t want it to be too strong. My husband ate one of the sandwiches right after I made them, and he said that he was curious how the flavor would mellow. The first day they were a little medicinal. I had one the next day and they had matured and didn’t taste medicinal. These do taste exactly like root beer, which is a flavor you don’t often come across in baked goods.

Root Beer Sandwich Cookies

1/2 cup butter, room temperature

1 cup packed brown sugar

1 egg

1 teaspoon root beer concentrate

1-3/4 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

   

1/4 cup butter, room temperature

1-1/3 cups powdered sugar

1 teaspoon water

3/4 teaspoon root beer concentrate

Preheat oven to 375 degrees. Line two baking sheets with silicone baking mats. 

In a large mixer bowl, beat the butter and brown sugar on medium until light. Add the egg and root beer concentrate and stir to combine. Add the flour, salt, and baking soda and stir on low until the dough comes together. 

Shape the dough into small balls, about 1 inch in diameter. Bake for 7-8 minutes, until set. Cool completely.

Once the cookies are cool, make the filling. In a medium bowl, beat the butter, powdered sugar, water and root beer concentrate with a spatula until smooth. 

Spread about ½ to 1 teaspoon filling on half of the cookies. Sandwich with the remaining cookies.

Recipe from Taste of Home

Soft Double Chocolate Fudge Cookies

It’s rare that I can make a small batch cookie recipe, but this week I wasn’t taking cookies to work, so I looked through my pinned recipes to find something that I wouldn’t normally make. I have made a lot of bar cookies lately, so I wanted something different. I saw this recipe, which only makes a dozen cookies, and I thought they would be nice to try.

This cookie recipe is fairly simple, with normal ingredients. It’s a good cookie to use up those miscellaneous bits of leftover chips that you may have in your cupboard. I used semi-sweet chocolate chips to melt for the dough, but then used milk chocolate chips. I thought about using white chocolate chips but decided to keep these to a double chocolate cookie. I think they would also be great with peanut butter chips, too.

This dough is very soft, but they bake up lovely. It is unusual that you start the oven at 325 degrees but then actually bake the cookies at 300 degrees. I think this helps the cookies stay nice and soft. These cookies are considerably larger than the cookies I regularly make. I have an ice cream scoop that is 4 tablespoons, which I typically use for cupcake or muffins. That made quick work for these cookies and was less messy. These cookies are so soft- the lower oven baking temperature really makes a difference. These cookies are picture perfect, and I think they look better with some additional chocolate chips added to the top.

Soft Double Chocolate Fudge Cookies

1 cup plus 2 tablespoons all-purpose flour

3 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

2 cups chocolate chips, divided

2 and 1/2 tablespoons butter

1 and 1/2 teaspoons vanilla

1/2 cup sugar

1/4 cup packed brown sugar

2 eggs

2 tablespoons milk

Preheat oven to 325 degrees. Line two large baking sheets with silicone baking mats.

In a medium bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside. In a medium microwaveable bowl, combine 1 cup of the chocolate chips and the butter. Melt in 30 second increments, stirring frequently, until smooth. Transfer the mixture to a larger bowl. Whisk in the vanilla, sugar, and brown sugar. Add the eggs, one at a time, whisking completely after each addition. Whisk in the milk. Add the flour mixture and stir with a spatula to combine. Stir in the remaining one cup of chocolate chips. Do not over mix.

Scoop ¼ cupfuls of dough onto the baking sheet, only 6 cookies per sheet.

Place the baking sheet into the oven, and as soon as you put in the cookies, reduce the oven temperature to 300 degrees. Bake for 17-19 minutes, until the cookies are set and look dry on the top. Remove from the oven and allow the cookies to cool completely on the baking sheets. If desired, press some additional chocolate chips on top of the warm cookies.

Reheat the oven to 325 and then again lower the temperature before baking the second sheet of cookies.

Recipe from Baker by Nature