Remember last week when I posted this ridiculously large version of an Oreo that I made for Mikey’s birthday? Well, I actually made these little delights at the same time, because… well… he really likes Oreos that much, just in case I didn’t make that super clear before.
Reasons you will love this recipe:
1. Cookies n’ Cream-flavored things are ALWAYS delicious
2. Super easy (the filling is store-bought!)
3. Crunchy, chocolatey sable cookies that taste a whole heck of a lot like the cookie portion of an Oreo
4. You can throw sprinkles at them and make them colorful
Yes, I quite literally threw sprinkles at these. It’s a real problem I have. I’m still finding them all over my kitchen.
You also don’t *have* to make ice cream sandwiches with these cookies; the chocolate sables are totally delicious on their own (or dipped in milk), but, I mean, why wouldn’t you?
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1 cup all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/4 tsp espresso granules
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg yolk
1/2 tsp pure vanilla extract
3.5 ounces dark chocolate (60%), finely chopped
Cookies n' Cream ice cream (or maybe try some vanilla!)
Sprinkles, if you want
In a medium bowl, combine the flour, cocoa powder, baking soda, salt, and espresso granules. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for 3-4 minutes until fully combined. Add in the egg yolk and vanilla and beat for 5 more minutes until light, fluffy, and the sugar is pretty much dissolved. Add in the flour mixture and chopped chocolate and mix until the dough comes together and is no longer crumbly.
Turn the dough out onto a piece of plastic wrap. Form into a ball, wrap up, and refrigerate for at least 1 hour, or up to 24.
When ready to bake, preheat oven to 350 degrees. Line a couple baking sheets withs silicone baking mats.
Allow the dough to sit at room temperature for at least 30 minutes to make it easier to roll. Then, roll the dough out to 1/4" thick. Cut out cookies with a 1 and 1/2" to 2 " cookie cutter of your choice and place onto prepared baking sheets.
Bake for 10 minutes before removing from oven and allowing to cool on the sheets.
Scoop about 1/4 cup of ice cream onto the bottom of one cookie and press another on top. Repeat with remaining cookies. Throw some sprinkle at 'em if you feel so inclined.