I'm not kidding around, you have got to make these! The recipe comes for London Bakes and she has made some pure genius adaptations to the classic oreo cookie - namely the addition of salted caramel. The cookies are soft and fluffy and they make a great treat to package up for a friend or family member. Surprise someone for no reason in particular!
- 1 1/2 cups flour
- 4 tablespoons corn starch
- 1 cup cocoa powder (unsweetened)
- 1 teaspoon expresso powder or expresso grounds
- 1 teaspoon baking soda
- 2 sticks butter
- 3/4 cup sugar
- 1 teaspoon kosher salt
- 1/2 cup sugar
- 3 tablespoons water
- 1/3 cup heavy whipping cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/3 sticks butter
- 1 1/4 powdered sugar
In an electric mixer beat together the butter, sugar and salt for several minutes until smooth and airy. In a separate bowl mix remaining dry ingredients. Slowly add this mixture to the whipped butter. Mix until fully incorporated. Pat dough into a disc, cover with plastic wrap and place in fridge.
Next you will make the caramel for the buttercream. In a thick pot, place water and sugar. Mix slightly and then turn on the heat. Let the sugar melt. Try to resist the urge to stir the sugar, this is the key to good caramel. When the sugar dissolves, begins to bubble, and turns brown, remove from heat and add cream, salt and vanilla. Work quickly to fully incorporate. Set caramel aside to cool.
Remove dough from fridge and roll out to about an 1/8 of an inch in thickness. Using a glass or a round cookie cutter, cut dough into circles and place on a baking sheet. Bake in the oven at 300F for about 15 minutes.
Meanwhile, in an electric mixer, beat remaining butter and powdered sugar into a fluffy cream. Add caramel and continue to beat.
After cookies have cooled, assemble a cookie sandwich with buttercream in the middle. Enjoy!