Description
Delightful sourdough Oreo cookies featuring rich chocolate flavor and creamy filling, perfect for sharing sweet moments.
Ingredients
- 226 grams unsalted butter, softened (about 1 cup)
- 150 grams granulated sugar (about 3/4 cup)
- 55 grams brown sugar (about 1/4 cup)
- 100 grams sourdough discard (scant 1/2 cup)
- 1 egg yolk (about 20 grams)
- 200 grams all-purpose flour (about 1 1/2 cups)
- 60 grams cocoa powder (scant 3/4 cup, good quality Dutch processed or dark)
- 5 grams baking soda (about 1 teaspoon)
- 4 grams salt (about 1/2 teaspoon)
- Unsalted butter, softened (for filling)
- Marshmallow fluff (for filling)
- Powdered sugar (for filling)
- Heavy cream (for filling)
- Vanilla extract (for filling)
Instructions
- Preheat your oven to 350ºF and line two baking sheets with parchment paper.
- In a medium-sized bowl, beat the softened butter until light and fluffy, about 1 minute.
- Add the brown sugar and granulated sugar, and cream together until combined.
- Mix in the sourdough discard and egg yolk, beating until fluffy and smooth, about 1-2 minutes.
- In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Gradually add this mixture to the butter mixture until just combined.
- Scoop cookie dough into balls (about 25 grams each) and place them on the baking sheets, spacing them 2 inches apart.
- Bake for approximately 10 minutes until puffed and baked through. Let them cool on the baking sheet for 5-10 minutes.
- For the filling, mix softened butter with marshmallow fluff, powdered sugar, heavy cream, and vanilla until smooth and spreadable.
- Once cookies are cooled, spread the filling between two cookies to create sandwiches.
Notes
For softer cookies, slightly underbake them as they will continue to cook after removal from the oven. Use high-quality cocoa powder for best flavor.