Ingredients for Mock Giant Oreos
- 1/2 cup (113g) unsalted butter (for cookies) + 1 cup (2 sticks/227g) unsalted butter (for filling)
- 1 cup (200g) granulated sugar (for cookies) + 3 cups (600g) powdered sugar (for filling)
- 1 large egg
- 1 teaspoon vanilla extract (for cookies) + 1 teaspoon vanilla extract (for filling)
- Flour
- Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- 1/2 cup (120ml) milk
- Powdered Sugar
- Marshmallow Cream
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How to Make Mock Giant Oreos
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together 1/2 cup (113g) unsalted butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract.
- Add 1 large egg and mix until combined.
- In a separate bowl, sift together 2 cups (240g) all-purpose flour, 1/2 cup (50g) unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Drop by rounded tablespoons (approximately 2 tablespoons per cookie) onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 8-10 minutes, or until edges are set and the centers are slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- For the filling: In a medium bowl, combine 1 cup (2 sticks/227g) softened unsalted butter, 3 cups (600g) powdered sugar, 1/4 cup (60ml) milk, and 1 teaspoon vanilla extract. Beat until smooth and creamy.
- Once the cookies are completely cool, spread a generous layer of filling onto the flat side of one cookie and top with another cookie to create a giant Oreo.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
98g
Fat
39g
Carbs
12g
