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Vanilla Bean Cream-Stuffed Fauxreos

Irvin Lin’s fantastic dessert blog, Eat the Love, is known for its innovative flavor combinations and wonderfully humorous longer-form posts. Calling baking a “wonderful accessible magic,” Lin crafts recipes that appeal to the rustic pie lover or the over-the-top marble loaf aficionados. We were drawn to this particular recipe because it takes a favorite childhood dessert and remakes it without the preservatives and fillers. It’s inspired by the soft Oreo cookies served at Homeroom Restaurant in Oakland, Calif. Next time you’re there, try one. Until then, these will be a home run in your kitchen.

Recipe Note: Irvin uses Black Onyx Dutch-process cocoa, a super dark cocoa powder that can be a little tough to find. If you have trouble tracking it down, use a good, dutch-process cocoa powder (Vahlrona is great). For the filling, if you don’t have a vanilla bean, increase the vanilla extract by an additional teaspoon.

Ingredients

Cookie dough

2 cups (280 grams) all-purpose flour

3/4 cup (60 grams) natural (not Dutch-processed) unsweetened cocoa

1/4 cup (25 grams) Black Onyx Dutch-processed cocoa

1 teaspoon baking soda

1 teaspoon sea salt

1 1/4 cup (2 1/2 sticks) unsalted butter, at room temperature

1 cup (200 grams) white sugar

1 packed cup (220 grams) dark brown sugar

1 large egg

1 large egg yolk

1 tablespoon vanilla extract

To coat the cookie

1/4 cup plus 2 tablespoons white sugar

1 1/2 teaspoon sea salt

Vanilla bean cream filling

1/4 cup (1/2 stick) unsalted butter, at room temperature

1/4 cup trans-free vegetable shortening, at room temperature

1 1/2 (175 grams) cups confectioners’ sugar

1 teaspoon vanilla extract

1/2 vanilla bean, split lengthwise

Directions

1. Preheat an oven to 350 degrees and line a baking sheet with a silpat or parchment paper.

2. Place the flour, both cocoa powders, baking soda and salt in a large bowl. Take a whisk and vigorously stir until you get an even, uniform color.

3. Place the butter and both sugars in the bowl of a standing mixer fitted with a paddle attachment. Cream the butter and sugars together on medium until light and fluffy. Scrape down the sides with a large spatula and add the egg and beat until incorporated. Repeat with the egg yolk, and then the vanilla extract.

4. Slowly add flour mixture into the batter, beating and pausing to scrape down the sides with a spatula until all the flour is incorporated.

5. Combine the reserved white sugar and sea salt in a small bowl and stir to blend with a fork. Form 1 1/2 inch balls and roll them in the sugar mixture. Place on the prepared baking sheet.

6. Bake for 18 to 20 minutes or until the edges are dry and dark(er) brown. If you like your cookies crisp, bake 2 or 3 minutes longer to crisp them up. Cool on the pan for 2 or 3 minutes before moving to a wire rack to cool completely.

7. Once the cookies have cooled, make the filling by placing the butter and shortening in the bowl of a standing mixer fitted with a paddle attachment. Beat together until fluffy. Scrape down the sides with a large spatula. Add the vanilla extract. Then take the blade of a sharp paring knife (or another small knife) and scrape the seeds out of the vanilla bean into the butter/shortening mixture. Place the pod aside for another use. Beat to blend the vanilla into the cream filling. Scrape down the sides with a large spatula.

8. Sift 1/2 cup of the confectioner’s sugar into the cream filling and beat until incorporated. Scrape down the sides with a large spatula. Repeat with another 1/2 cup, scraping down the sides afterwards. Finally add the last remaining confectioners’ sugar and beat until incorporated.

9. Using a butter knife, smear about 1 teaspoon of cream filling on the bottom of one of the cookies. Then place another similar sized, cookie bottom side down, on top of the cream and lightly press down to sandwich the cookies together. Repeat, using the rest of the cookies and filling.

Makes about 36 fauxreos

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