Oreo Cookies are apart of American history. I don’t know anyone who didn’t love them as a child or still doesn’t as an adult. There was always controversy about how to Eat an Oreo – twisting it apart and licking the center first vs. dunking the whole cookie straight into milk, either way, biting into the deeply rich chocolaty cookie and the light creamy center has a sensation all its own. So, if you are truly a fan of the Oreo, this recipe is a modern version of a classic.
The key to really good chocolate flavor, is the cocoa powder. I used a combination of natural cocoa powder and black cocoa powder from King Arthur Flour. The black cocoa really intensifies the flavor and mimics the original Oreo. I love to use black cocoa powder in my brownies too, but that’s a different recipe. Adding Rice Krispies to the dough, gives this cookie a delectable crunch, that provokes the senses to take another bite. The creamy center of the Oreo is replaced with a spoonful of white chocolate on top, bringing this cookie to a new level of deliciousness. I hope you will make a batch for the Oreo lovers in your life.
Ingredients
1 stick butter, room temperature
1/3 cup light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 egg whites
1/2 cup all purpose flour
1/4 cup black cocoa powder, King Arthur Flour
1/2 cup natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 cups Rice Krispies
8 ounces white chocolate
(Makes 2 dozen)
1. Preheat the oven to 350 degrees. In a stand mixer cream together the butter and sugars on high speed, about 3 minutes. Then, add the vanilla and egg whites and continue to mix on high speed for 2 minutes, or until light and fluffy.
2. Then, add the flour, cocoa powders, baking soda, salt and cinnamon. Mix on low speed until the dough just starts to come together, about 1 minute.
3. Stir in the Rice Krispies by hand. Okay, it’s a little hard with one hand!
4. Spoon the dough out into the palm of your hand and form into balls. Place the balls on a sheetpan and bake in the oven to bake for 10 minutes.
5. Remove the cookies from the oven and place them on a cooling rack. In a small bowl, add 6 ounces of the white chocolate and put it in the microwave for 30 seconds. Remove the bowl and stir the chocolate until it is smooth. Then, add the remaining 2 ounces of white chocolate and continue to stir until smooth. This will keep the chocolate shiny, this is called tempering the chocolate. Using a spoon, dollop a little chocolate on each cookie.
6. Put the finished cookies on a plate and place them in the refrigerator, so the chocolate hardens, about 10 minutes. Either store the cookies in an airtight container in the refrigerator or serve immediately with a cold glass of milk. Enjoy!
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