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Oreo Inspired Chocolate Creme Cookies

Yield: 45 Sandwich Cookies


For the Chocolate Cookies
  • 4 ounces (1 stick) unsalted butter, softened
  • 3 1/2 ounces (1/2 cup) granulated sugar
  • 3 tablespoons Lyle's Golden Syrup (or light corn syrup)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Diamond Crystal kosher salt, or 1/8 teaspoon table salt
  • 1/4 teaspoon coconut extract (optional)
  • 5 3/4 ounces (1 1/4 cups) bleached all purpose flour
  • 1 1/4 ounces (1/3 cup plus 1 tablespoon) Dutch-process cocoa powder, plus more for dusting
For the Filling
  • 6 ounces (1 1/2 sticks) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon Diamond Crystal kosher salt
  • 8 1/2 ounces (2 cups sifted) powdered sugar
  • 1 tablespoon Dutch process cocoa powder


To Make the Cookie Wafers
  1. In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, sugar, golden syrup, baking soda, salt, and coconut extract. 
  2. Mix on low until the ingredients are just combined, and then mix on medium speed for about five minutes, until light and fluffy. Scrape the bowl as needed. 
  3. In another bowl, sift together the flour and cocoa powder. Sprinkle this mixture over the butter mixture while mixing on low until just combined. 
  4. Remove the dough from the bowl and knead briefly by hand until you have a cohesive dough. 
  5. Divide the dough in half and flatten each piece into disks. You can use the dough immediately or refrigerate it to use up to a week later (be sure to bring it back to room temperature)
  6. With a rack in the middle, heat the oven to 350 degrees F. Live two baking sheets with parchment paper. 
  7. Roll out one piece of the dough between two pieces of cocoa dusted parchment paper to 1/4 inch thick. Dust the top of the dough generously, and roll the dough to 1/8 inch thick with the PastryMade rolling pin. (We advised to chill the dough first up to 30 mins) 
  8. Using a 1 1/2 inch round fluted cookie cutter, cut the dough into rounds. Use an offset spatula to transfer the rounds to the baking sheet. 
  9. Gather up the scraps and repeat. 
  10. Repeat with the other disk of dough. 
  11. Bake the cookies, one sheet at a time, for 15 minutes. Cool on the pan. 
To Make the Filling and Fill the Cookies
  1. In a 2 quart saucepan, melt the butter over medium-low, and then cook, stirring constantly, while the butter sizzles and makes popping sounds. If you see any browning, reduce the heat to low. 
  2. When the butter no longer pops, strain it into the bowl of a stand mixer. 
  3. Add the vanilla, salt, powdered sugar, and cocoa powder. 
  4. Mix on low until just combined. Switch the speed to medium and beat for five minutes. 
  5. Transfer the filling to a pastry bag fitted with a 1/2 inch tip. 
  6. Pipe a scant tablespoon onto the center of half of the cookie wafers and top with the rest of the wafers. Twist them lightly to spread the filling. 
  7. Place the cookies in an airtight container and let rest for 30 minutes, until the filling is set. 
  8. Store the cookies in an airtight container for up to a week. They can also be frozen. 

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