Heart-shaped chocolate cut-out cookies with a thick frosting interior. An incredibly easy Valentine’s edition Oreo copycat recipe.
Told you I couldn’t stay away from hearts and Valentine’s posts for toooo long.
I mean, it’s been what – like 3 days?!
Also, I know this is totally weird, but I have a huge obsession with matching. Like I’m kind of in love with the fact that my site has pink accents and totally matches the pink in these photos. (I even used the exact html color code from my site for the color in the title of my first picture.)
So when I get to post pink Valentine’s recipes, it makes me super excited. Everything matches! … I know. I’m a little bit crazy.
Like Oreo cookies that don’t taste cakey, that don’t spread when baked, and aren’t super thick. I mean don’t get me wrong, I love some thick, chewy, and slighly underbaked cookies. Just not when I want oreos. And oh this frosting. It is pretty spot on with whatever frosting recipe Oreo uses.
As good as store bought Oreos are, and don’t get me wrong, I love them, homemade ones are the best. Wanna know why? Because Oreo does not have triple-stuffed sandwich cookies. But when you make them homemade, they can be triple, quadrupled, cintupled (<–?) stuffed. That makes me excited.
Even more excited then when the colors in my photos match my site’s color design.
|Heart-shaped Valentine's Oreos|| || |
- 1 and 1/2 cups all purpose flour
- 1 cup + 5 tablespoons cocoa powder, I recommend a high quality for optimal taste
- Scant 1/4 tsp. salt
- 2 cups white sugar
- 1 cup butter (do NOT use margarine)
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoon vanilla extract
- 1 tsp. black gel food coloring - use Wilton
- 1/4 cup vegetable shortening
- 2 cups powdered sugar
- 1/2 tsp. vanilla extract
- 2 tsp. white sugar
- 1 and 1/2 tbsp. hot water
- 1/4 tsp. pink gel food coloring
- Combine the flour, salt, and cocoa powder to a bowl and stir together.
- In another bowl, beat together the sugar and the butter until light and creamy. Beat in the eggs and the vanilla.
- Add the dry to the wet stirring until combined. If desired to have a darker cookie, add in the food coloring and knead it throughout the dough.
- Wrap the dough in plastic wrap and place in the fridge while you prepare the frosting. Chill the dough for at least 1 hour.
- Preheat the oven to 325 degrees F.
- When the frosting is done, unwrap the dough and roll out the dough in between two sheets of parchment paper or plastic wrap. Roll it to about 1/16th inch thickness and cut out small hearts. Place the hearts on a tray and place in the freezer for 5 minutes. Then remove from the freezer and bake for about 9-12 minutes (This will vary based on the size hearts you've made so watch carefully to avoid burning)
- Remove the cookies from the tray immediately and on to a cooling rack
- Combine the powdered sugar, white sugar, shortening and vanilla. Beat until combined. Beat in the hot water and food coloring.
- Once the cookies have completely cooled, spread as much frosting as desired on one cookie. Place another cookie on top.
- Store in an airtight container for up to one week.
Recipe adapted from Something Swanky
These are delicious too!: