Cowbell Kitchen Sandwich Cookies

Photo by Yetta Reid

COWBELL OREOS

Recipe by Cheryl Strasser, Cowbell Kitchen

Makes about 2 dozen cookies

This is the Cowbell Kitchen version of the classic. Wait until you taste what a fresh, homemade Oreo tastes like—this will be an instant hit!

Cookie

1 pound butter
3¼ cups semi-sweet chocolate chips
2½ cups sugar
4 eggs
4 teaspoons vanilla
3 ½ cups all-purpose flour
1½ cups cocoa
4 teaspoons salt
2 teaspoons baking soda

Cookie Filling

1 pound butter
4 cups powdered sugar, sifted
2 teaspoons salt
4 teaspoons vanilla extract
8 teaspoons milk

Melt butter and chocolate slowly over very low heat. Add the sugar, and then whisk in the eggs and vanilla. Sift the dry ingredients into a bowl, and whisk together. Stir into the wet, forming a dough.

Let the dough sit at room temperature for about an hour to firm up, then roll the dough into logs about 2 inches wide. Wrap them and refrigerate them for at least an hour.

Preheat oven to 325°. Slice the logs into cookies that are about ¼ inch thick and bake them 15 minutes, until they are firm to the touch. Let them cool completely on a wire rack.

Make the cookie filling by slowly melting the butter over low heat. Slowly stir in the powdered sugar, salt, and vanilla. The consistency is important; use milk to make a thick icing that makes a stable sandwich for the homemade Oreo. Assemble the cookies and store in an airtight container.