Hey peeps, it's summer, and although it's a weird one, I am excited to be taking a few days off this week to hang out with my mom. What have you been up to this summer? I hate to say the most summer thing I have done thus far is spending the day on a boat over July 4th. That and a few too many trips to a winery nearby where there have been picnics and relaxing. (If you are ever near Richmond, I do highly recommend grabbing some lunch and wine at Upper Shirley.) Next week though there will be wine, food and hopefully just relaxing at an Airbnb. I feel like such a weirdo, but I love baking/cooking in other people's kitchens, especially at rental houses. I will never forget baking in this kitchen in Glasgow, Scotland. I mean how cute is this apartment and kitchen?! I just wanted to move in for a month and hangout a while. Also, I really just wanted to move to Glasgow and live there a while. Yeah, yeah it rains a lot, but if you have never been to Scotland you are missing out, especially if you haven't been in the summer when the days are amazingly long. With the summer heat that has been pounding Virginia for the past month, I really miss a slightly misty run in Scotland.
Any who I digress...last weekend with the charity bake sale I baked more treats in 24 hours, than I have at one time in my life. More than I have done for any of the weddings I have provided desserts for. And while it was crazy tiring, it felt absolutely amazing, and made me feel so blessed. When it was all done you might have thought I would be done for a bit, but why stop now. Plus, I had leftover cookie dough, buttercream and Oreos. Which one more morning while showering made me think up these. (Does anyone else have their best ideas while showering or even doing their hair...or is it just me?)
These are chocolate chip sea salt cookie sandwiches with Oreo buttercream filling and sprinkles, because why not sprinkles? I made them a more petite sized cookies, because let's be real, you are really eating two cookies plus a cookie another cookies inside of the buttercream, all at once. They are rich and sweet, but the sea salt on the chocolate chip cookies helps bring in the bit of saltiness just enough. They are mom approved, as in my mom and I both ate a couple of these, and these would be super fun for a party. Also, since it is summer and all, you could skip the buttercream and totally throw some Oreo ice cream between these cookies and make a delicious ice cream cookie sandwich. Either way, give them a try an enjoy!
Since these cookies are on the small to medium size, I could actually fit 12 on my cookie sheet without them running into each other while baking.
Time to fill with the Oreo Buttercream which I made heavy on the crushed Oreos.
Chocolate Chip Sea Salt Oreo Cookie Sandwiches: (Chocolate Chip recipe adapted from my birthday buddy, Martha Stewart)
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)
1 1/2 teaspoons coarse sea salt
1. Preheat oven to 350 degrees F with racks in the upper and lower third positions. Line a baking sheet or two with parchment paper and set aside.
2. In a small bowl, whisk together flour and baking soda; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs one at a time; mix to combine.
4. Reduce speed to low and gradually add flour mixture, mixing until just combined. Then mix in chocolate chips.
5. Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on prepared baking sheets.
6. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. (I like mine a little underdone.) Remove from oven and let cool on baking sheet 1 minute, and then sprinkle lightly with sea salt. (Don't go over a minute or so, or the cookies will have cooled too much to have the sea salt stick.) Transfer cookies to a wire rack and let cool completely. While the cookies are baking/cooling prepare the buttercream.
Oreo Buttercream Filling: (Buttercream adapted from Joy the Baker)
2 cups (4 sticks) unsalted butter, at room temperature
5 to 6 cups confectioners' sugar (powdered sugar), sifted
1/4 teaspoon salt
3 teaspoons pure vanilla extract
About 1/4 cup heavy cream
10-15 Oreos (about half a normal size package.) (fully food processed into crumbs or using a plastic bag and rolling pin, into as small as you can get them.)
1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute.
2. Add 2 cups of the confectioners' sugar, the salt, and vanilla. Beat on low speed until the sugar is well incorporated. Add another 2 cups sugar and the cream. Add remaining 2 cups sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy about 4 minutes.
4. Next, fold in the Oreo cookie crumbs until fully incorporated.
3. Once the cookies are cool, pipe or spread desired amount of the filling onto half of the cookies and then top with another cookie. I covered half of mine in sprinkles just for the fun of it, so this is completely optional. Then serve and Enjoy!
Note: These will last 3-5 days in an airtight container stored at room temperature.
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