Homemade Cookies 'n Cream Oreos

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Marshmallow fluff

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 2/3 cup Brown sugar
  • 1/4 cup Granulated sugar
  • 1 1/4 cups Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla

• Snacks

  • 2 Of the baked and cooled cookies

• Dairy

  • 1 cup Butter, unsalted
  • 1 tbsp Heavy whipping cream

• Other

  • 1/3 cup Hershey’s special dark unsweetened cocoa powder (you can use regular unsweetened but they won’t be as “oreo” like

Found on crazyforcrust.com

Description

Ingredients

• 1/3 cup Hershey’s Special Dark unsweetened cocoa powder (you can use regular unsweetened but they won’t be as “Oreo” like)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• 1/2 cup unsalted butter
• 1/3 cup marshmallow fluff
• 1/4 teaspoon salt
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon heavy whipping cream, for consistency (you can also use milk)
• 2 of the baked and cooled cookies

Directions

• Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined. Scoop 1 tablespoon sized balls of dough onto the cookie sheets. Bake for 8-9 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Let cool completely before filling and making sandwiches. To make the filling: beat butter and marshmallow fluff in a large bowl with a hand mixer. Mix in salt, then slowly beat in powdered sugar. Add vanilla, then 1 tablespoon of cream. Pick 2 of the baked and cooled cookies and crumble them into the frosting. Beat with the hand mixer to evenly spread the crumbles throughout the filling. Frost half of the cookies with the frosting and sandwich with the other half. The best way to do this is to place your frosting in a gallon size ziploc bag and cut off one tip. Place a very large squeeze of frosting in the center of the bottom of a cookie, then press the top cookie on top, causing the frosting to spread to the edges. You will have just enough frosting to do all the cookies.