Mock Giant Oreos
Indulge your sweet tooth with these homemade Mock Giant Oreos, a delightful twist on the classic cookie sandwich. Featuring rich, chocolatey cookies made with unsweetened cocoa powder and a soft, creamy filling infused with vanilla, these oversized treats are a nostalgic yet elevated dessert. Perfectly chewy with a hint of crispness on the edges, they’re easy to prepare and come together in just over 40 minutes. Whether you’re hosting a party, impressing guests, or simply satisfying a chocolate craving, these decadent sandwich cookies are guaranteed to please. Enjoy them fresh or store in an airtight container for an irresistible make-ahead treat that’s perfect for dessert or snack time.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Dark brown sugar (packed)
- 2 units Large eggs
- 2 teaspoons Pure vanilla extract
- 2.5 cups Powdered sugar (for filling)
- 0.5 cup Unsalted butter (softened, for filling)
- 1.5 teaspoons Pure vanilla extract (for filling)
- 2 tablespoons Heavy cream (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and dark brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add in the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until a thick dough forms.
Divide the dough into 16 equal portions and roll each one into a ball. Place 8 balls on each prepared baking sheet, spacing them apart to allow room for spreading.
Flatten each dough ball slightly with the palm of your hand to create thick discs.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set. Avoid overbaking to ensure a soft texture inside.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the cream filling. In a medium bowl, beat the powdered sugar and softened butter together until light and fluffy, about 2 minutes.
Mix in the vanilla extract and heavy cream, one tablespoon at a time, until the filling is smooth and spreadable.
Once the cookies are fully cooled, spread a generous amount of cream filling onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies and filling.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
6530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.3 g | 435% | |
| Saturated Fat | 208.9 g | 1044% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 910.6 g | 331% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 607.9 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 487 mg | 37% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 3348 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
