Remember when I posted about Birthday Cake Oreos? If not, you should take a look or just buy yourself some and experience the best packaged cookie ever for yourself.
In celebration of my 24th year I decided to make myself a rather upscale batch of Birthday Cake Oreo Cookies. It’s the same idea: chocolate wafers with a jimmy studded cream center. However, I chose to break the bank with a little chèvre in the filling. It’s creamy and tangy and really lovely with all of those sprinkles. Voila!
The Learning Curve
- You can use cream cheese if you don’t want any goaty flair. Sure, be boring.
- Make them prettier. I’ve never rolled cookie dough and then sliced it – not since the last time I made cookies from store bought dough. Anyway, I need some practice to make these both rounder and smaller. For more perfect circles you can roll out the dough and use a cookie cutter.
- Repeat as needed. The cookies will crisp as they cool, but if they don’t, pop them back in the oven for a minute or two. You want them crunchy.
- Make ahead. Store the wafers in an airtight container for up to two weeks or freeze for up to two months. The frosting keeps for a couple days as well.
- Thicken the filling. If you want a filling more like Oreo cream, you’ll have to use shortening. Cut down the amount of chèvre and replace the butter with shortening. This will make the cream less like frosting and more firm.
Makes 25-30 sandwiches, depending on size.
For the cookies
(Adapted from Smitten Kitchen)
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 3/4 sticks unsalted butter, softened
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
For the frosting
- 4 oz fresh goat cheese
- 4 oz unsalted butter, softened
- 1 1/2 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 C rainbow jimmies
- Sifter // Mesh sieve
- Food processor // blender
- Large mixing bowl
- 2 baking sheets
- Wire racks
- Parchment paper // wax paper + tin foil
Sift together the flour, cocoa, sugar, salt and baking soda into food processor. Pulse until incorporated. Cut the butter into chunks and add. Pulse until a coarse meal forms. Transfer to a mixing bowl. Combine the milk and vanilla in a small bowl, then knead into the dough until it’s evenly blended, about a minute or two.
Transfer to a flat surface and form into a log about 14 inches long and 1 ¾ inches in diameter. Wrap in wax paper or foil and chill until firm, about 1 hour.
Leave it to me to make a birthday cookie that resembles a healthy log of poop.
While the dough chills, whisk together the goat cheese and butter in a bowl. Once combined, begin whisking in the powdered sugar 1/2 cup at a time. Whisk in the vanilla.
Fold in the sprinkles. Chill until firm, about 1 hour.
Position your oven racks in the upper and lower thirds of your oven. Preheat to 350°F. Line your baking sheets with parchment paper.
Cut the log into slices, about an 1/8 inch. Place an inch apart on the baking sheets.
Bake, being sure to rotate the pans and swap the top rack for the bottom rack at the halfway point. Cook for 10 – 12 minutes. They will puff up then deflate again. They’re ready about a minute after deflating. Let cool completely on wire racks.
Spread the frosting on half of the cooled cookies. Sandwich together with the other half. Chill for 1 – 2 hours, until set and ready to serve.
Happy Birthday to me!!!