Today is a special day on TJCB! Mr. JavaCupcake is taking over and sharing with you a recipe he developed and baked himself! Without further ado… say hello to my husband, Dave!
Hi! I’m Mr. JavaCupcake, also known as deadcat, also known as Betsy’s husband, Dave. Today I’m sharing with you some cookies I made with my wife. Oreo Cookie Dough Sandwich Cookies.
The last two years have been pretty rough on my wife. Because of my combat PTSD and everything that comes with it, my wife has had to endure some things that no wife should ever have to deal with. The effects of war reached far beyond me to my wife and children. However, Betsy did deal with it. She stood by me… every day.
The weekend I made these cookies, I had decided I wanted to spend some time with Betsy. Really spend time with her. So, I decided that we should get into the kitchen and bake!
My favorite cookies are Oreos and chocolate chip cookies cause they go awesome with milk. I needed to turn these two cookies into ONE SUPER COOKIE! One cookie to rule… them… all!
I started with a package of MEGA stuffed Oreos and my wife’s recipe for perfect chocolate chip cookies. In the chocolate chip cookie recipe, we replaced the chocolate chips with crushed Oreo cookie pieces.
The Oreo cream filling was supplemented with butter, sugar, vanilla and cream to make a titillating filling that knocked these cookies out of the park!
I really appreciate all your love and support over these last few years. Truly.
Enjoy these cookies!
- 2¼ cups flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup dark brown sugar, packed
- ½ cup sugar
- 12 Tbsp unsalted butter, melted
- 1 egg + 1 egg yolk, large
- 1 Tbsp vanilla
- 1- 1½ cups chunked Oreo cookie pieces (not the filling, just the cookie part)
- All the creme filling from the cookies of 1 package of MEGA stuffed Oreo cookies
- 1/2 cup unsalted butter, room temperature
- 1 tsp vanilla
- 1 tsp heavy cream
- 1 cup powdered sugar
- In a large bowl, sift together the flour, baking soda, and salt.
- In a medium bowl, whisk together the sugars until no more clumps remain. Add the butter and continue whisking until smooth.
- Add the eggs and vanilla and whisk until incorporated.
- Make a well in the flour mixture and pour in the wet ingredients. Mix with a wooden spoon until just combined.
- Add the Oreo cookie pieces and gently mix until combined.
- Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- When you're ready to bake, preheat oven to 325 F degrees and line cookie sheets with parchment paper.
- Using a cookie scoop, portion out 24 equal balls of dough. Form each dough into a thick disk and place 1in apart on the baking sheet.
- Bake 11-13 minutes or until the tops are a light golden color. DO NOT OVERBAKE. Remove immediately.
- Allow cookies to cool on the pan for 2-3 minutes before removing to a wire rack to cool completely.
- Cream together the Oreo cream cookie filling and the butter until smooth.
- Add the vanilla, powdered sugar, and heavy cream and whip on high for 1 minute.
- Fill a piping bag fitted with a medium-small round tip with the cream filling.
- Pipe a generous amount of filling onto the bottom of one cookie until completely covered.
- Gently press a second cookie, flat side down, onto the the cream filling.
- Eat and enjoy!
This is a guest post from my sweet friend, Roxanna. Make sure to check out all her recipes featured on JavaCupcake and visit her on Facebook at The Red Eye Baker.
Some time ago I was chatting with my mother-in-law about sweet treats when she said, “Oh, next time I see you you’ll have to make a Mokka Sahne Torte!” I’d never made one in my life (nor tasted it actually), but I knew that I had to try it. Even with my limited German I knew it was a Mocha Cream Torte… you had me at mocha! 😉
I made it for the first time while we were visiting our family in Savannah. It was delicious and of course my MIL enjoyed it! My only snag was that we couldn’t find my sister-in-law’s springform pan. So I just used a regular cake pan. (And yes we did find the springform pan the next day. LOL)
I used a German recipe (thank you to my hubby for translating!) so this does require breaking out your kitchen scale and using the “ml” lines on your liquid measuring cup. In doing some baking research though, I’ve learned that measuring by weight is actually more accurate than volume measurements. I’m thinking I need to add a nice kitchen scale to my kitchen wish list.
Another unique point about this recipe is that it uses vanilla sugar (Vanillinzucker) and a few packets of whip cream stabilizer. I see these often in European recipes and being in the Chicagoland area it’s easy to go to one of the many international markets or a Polish deli down the street and find them there. Savannah is a different story, but I did find Dr Oetker’s brand of both the vanilla sugar and the “Whip It” at Cost Plus World Market.
This cake is light and not overly sweet. Topped with the fluffy coffee whipped cream and chocolate shavings. Pure heaven! Go ahead… Have some for breakfast with your morning coffee. I won’t tell. 😉
xox Roxana- The Red Eye Baker
- 2 eggs, separated
- 2T water
- 100 g sugar
- 1 packet vanilla sugar (or 1 tsp vanilla)
- 75 g flour
- 50 g starch (corn or potato)
- 1 1/2 tsp baking powder
Coffee Whipped Cream
- 2 tsp instant coffee
- 750 ml heavy whipping cream
- 75 g powdered sugar
- 3 packets "Whip It" (whipping cream stabilizer)
- 1 packet vanilla sugar (or 1 tsp vanilla)
- dark chocolate shavings for garnish (optional)
- Preheat oven to 350 degrees and prep a 9" springform pan (using a baking spray or with butter and flour... I prefer the baking spray. I've found the cakes come out cleaner.)
- In the bowl of stand mixer, whip the egg yolks with the water for about a minute.
- Add 2/3 of the sugar and the vanilla sugar packet and beat on medium high speed until the mixture turns to pale yellow color.
- In a separate bowl beat the egg whites and remaining 1/3 of the sugar using a hand mixer on high speed until stiff peaks form.
- Add the egg white mixture to the egg yolk mixture and gently fold it in until just barely combined.
- Sift the flour, starch, and baking powder into the mixture and very gently fold that in until it's just combined. Do not overmix.
- Pour into prepared springform pan and bake for 18 - 22 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Coffee Whipped Cream
- In the bowl of a stand mixer with the whisk attachment, combine the heavy cream and instant coffee. Mix for about a minute to dissolve the coffee granules.
- Add the powdered sugar and vanilla sugar and mix on medium high speed until the cream begins to thicken. Scrape down the sides of the bowl as needed.
- Add the whip cream stabilizer and mix on high until cream is stiff.
- Cut the sponge cake in half and place it on your cake plate. Top the first half with about half of the coffee cream.
- Place the second cake layer on top of the cream and spread the rest of the coffee cream on it. You can cover the sides if you like, but I just ran my offset spatula around the outside to even it out left the sides "naked".
- Top with shavings of your favorite dark chocolate and enjoy!
*This cake is best served chilled. Keep it in a covered container in the fridge until ready to serve.