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Fun History

Oreo‑style sandwich cookies originate from the United States (Nabisco, 1912). The chocolate‑cookie‑and‑cream format is a classic American dessert and snack tradition.

INGREDIENTS

Chocolate Cookies

• ¾ cup unsalted butter, softened

• 1 cup granulated sugar

• ⅓ cup packed brown sugar

• 1 large egg, room temperature

• 1 large egg yolk, room temperature

• 1 tsp vanilla extract

• 1⅓ cups all-purpose flour

• 1 cup baking cocoa

• ½ tsp salt

• ½ tsp baking powder

• 2–3 tsp hot brewed coffee (optional, for deeper flavor)

Cream Filling

• ⅓ cup shortening

• ⅓ cup unsalted butter, softened

• 1¼ tsp vanilla extract

• 2¼ cups confectioners’ sugar

• ⅓ cup marshmallow crème

DIRECTION

Make the Cookie Dough

1. Cream butter and sugars until light and fluffy, 5–7 minutes.

2. Beat in egg, egg yolk, and vanilla.

3. Sift flour, cocoa, salt, and baking powder together.

4. Gradually add dry ingredients to the creamed mixture.

5. If using, mix in hot coffee for a darker, richer chocolate flavor.

Chill & Roll

1. Divide dough in half.

2. Roll each portion between floured parchment into 8‑inch disks.

3. Refrigerate 30 minutes, or until firm enough to roll cleanly.

Shape the Cookies

1. Preheat oven to 325°F.

2. Roll each chilled disk directly on parchment‑lined baking sheets to ¼‑inch thickness.

3. If using an embossing pin, dust it lightly with cocoa and roll to imprint the design.

4. Cut cookies with a floured 2‑inch round cutter, leaving at least ½ inch between each.

5. Remove trimmings (chill again if dough softens).

Optional Decoration

• Mix 3 Tbsp dough + enough hot coffee to reach piping consistency.

• Pipe designs using a #1 round tip.

Bake

1. Bake 10–12 minutes, until firm.

2. Cool on pans 2 minutes, then transfer to wire racks to cool completely.

Make the Filling

1. Beat shortening, butter, and vanilla until smooth.

2. Gradually add confectioners’ sugar and marshmallow crème.

3. Beat until fluffy and spreadable.

Assemble

1. Spread filling on the bottoms of half the cookies.

2. Top with remaining cookies to form sandwiches.

3. Store in an airtight container.

NUTRITION

(Per sandwich cookie)

159 kcal • 22g carbs • 1g protein • 8g fat • Sat Fat 4g • Cholesterol 25mg • Sodium 44mg • Sugar 16g • Fiber 1g • Vitamin A ~20 IU • Vitamin C ~0mg • Calcium ~20mg • Iron ~0.4mg

Part Of Every Home Cook EBOOK