I grew up inhaling Oreos. Plus, when they invented Double Stuf, I just about lost my eight year old mind. I couldn’t understand how anyone could ever go back to the original. Flash forward to adulthood and Oreos’ taste has changed a bit. I started looking for other sandwich cookies with less preservatives and more taste. They are hard to find unless you make them yourself.
Introduced in 1898, the merging of several companies formed the National Biscuit Company, or as we know it today, Nabisco. After rolling out the very successful Barnum’s Animal Crackers in 1902, Nabisco had an idea for a new cookie…well, it was sort of their idea. The two chocolate disk cookie with creme filling had already been made by the Sunshine Biscuit Company in 1908 called Hydrox. Four years after, Nabisco introduced their version, the Oreo, It quickly surpassed the popularity of its predecessor and in 1912, Nabisco filed for a trademark.
Why the name Oreo? Well, the cookie first appeared as the Oreo Biscuit, then the Oreo Sandwich, then the Oreo Creme Sandwich…then in 1974, right before I lost my eight year old mind over Double Stuf, they settled on the Oreo Chocolate Sandwich Cookie. It would be the public who decided it was just the “Oreo”.
If you ask Nabisco, no one seems to know where the name originally came from. Some believe the name is from a French word for gold, taken from the original color on the packaging. Others claim it was the hill-shaped prototype that never made it to the shelves to be named oreo, the Greek word for mountain. Or, it could be a combination of letters from “cream” and “chocolate”.
No matter where the name originated, as of last year, an estimated 450 billion Oreo cookies have been sold since 1912. I may have eaten about half of those.
In my recipe, the chocolate cookies are not super sweet. I held back on the sugar because the vanilla creme and jam are packed with sweetness. I was looking for balance and I think I nailed it. Please leave a comment after you try the recipe. I’d love to get your feedback and any changes you might make. Make sure to tag me on Instagram.
Bonnie’s Jams has become my new favorite. She really knows how to balance the flavors. I could eat a case of the Peach Ginger. Not kidding. I ate it in the cookies, on roasted chicken, toast, mixed it into a salad dressing… You can find out more about Bonnie’s Jams by reading about her in our latest edition of Nourish & Flourish. Visit her website and order jam for family and friends this holiday season. Don’t wait because I know she will be very busy!
Chocolate Sandwich Cookies
- Cookie sheet
- Parchment paper
- Medium bowl
- Large mixing bowl
- KitchenAid® Professional 600 Series Mixer
- Rubber spatula
- Rolling pin
- Cookie cutters
- Ateco #7 Icing Tip
- 1 ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ cup cocoa powder unsweetened
- ¼ cup unsalted butter (1 stick)
- 1 tablespoon vegetable oil
- ⅔ cup granulated sugar
- 1 ½ teaspoon vanilla
- 1 large egg (cold)
VANILLA CREME FILLING
- 4 tablespoon unsalted butter (½ stick)
- 2 ounces full-fat cream cheese (or ¼ cup vegetable shortening)
- 2 cups powdered sugar (more for consistency)
- 2 teaspoons vanilla
- ⅛ teaspoon salt
JAM & CHOCOLATE
- Your favorite jam (we love Bonnie's Jams!)
- 1 cup semi-sweet, milk or dark chocolate (melted)
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, cornstarch, salt and cocoa powder. Set aside.
- In a large mixing bowl using a stand or hand mixer, combine butter, oil, sugar and vanilla.
- Add egg to butter mixture, mix on low. Small chunks of butter in the batter are okay. Scrape down sides.
- With mixer on low, add dry ingredients to the wet ingredients. Mix until just combined, about 1 minute.
- Roll out dough between two pieces of parchment paper at ¼-inch thickness. This techniques keeps the dough from sticking to the roller plus no need for a floured surface.
- Cut dough into shapes with the cookie cutter of your choice.
- Bake for 8-12 minutes. Cool completely on a rack before assembly.
VANILLA CREME FILLING
- In a large bowl, using a standing or hand mixer, beat butter, cream cheese and salt on low speed.
- Continuing on low speed, add vanilla and gradually beat in powdered sugar until blended.
- With mixer on high, continue to mix for 2-3 minutes until you reach a fluffy consistency.
- For a firmer creme, add more powdered sugar, a little at a time.
- The cookies were assembled using a Ateco #7 icing tip.
- Fill an icing bag with the creme filling then make a circle around the outer edges of the cookie until desired amount.
- Leave a small space in the center to add about a ¼ teaspoon of jam.
- Place another cookie on top to form a sandwich.
- Drizzle the top of each cookie with melted chocolate using a spoon or dip half of the cookie into the chocolate and allow to set on parchment paper. You may also refrigerate cookies on a baking sheet for 30 minutes to allow the chocolate to firm½ up.
- I used about a ½ teaspoon of jam in each cookie that did overflow when I bit into them. I don’t really mind a messy cookie but if you want the filling to stay in place, add more powdered sugar to firm up the vanilla creme and only use ¼ teaspoon of jam in the center.
- My cookie cutters made 40 chocolate cookies, which makes 20 sandwich cookies. Amount will vary depending on the size of your cookie cutter.