These cookies look so cute and taste wonderful too. Plus they are easier than most recipes I’ve come across for homemade Oreos!
1 box brownie mix
1/2 C. Flour
1/4 C. oil
3 tablespoons water
Preheat oven to 375 degrees
Mix all ingredients together. If the batter is runny, add another 1/4 cup flour (I find that different brownie mixes come out with different consistencies. The batter should still be more runny than regular cookie batter, but not so runny that it will slide all over the pan). Drop tablespoonfuls onto a greased baking sheet 2 inches apart. Bake 8-9 minutes. Right after the cookies come out of the oven use the flat part of a glass to flatten the tops slightly, this way you will get nice even cookies. It helps to spray the bottom of the glass. Let cookies cool 2-3 minutes on pan.
For cream filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners sugar
2 teaspoons vanilla extract
Place butter and shortening in a mixing bowl, and at low speed, mix together. Gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag (highly recommended, it is so much easier than trying to put it on with a spoon) with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
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