Hello friends, families, and strangers of the internet. 🙂 Several people have asked me for this recipe since I made it back in…ahem…August.
So…I figured it was time to fulfill my promise and finally write down the recipe.
I got the idea for these when a co-worker randomly said to me that Bailey’s Irish Cream-flavored Oreos would be epic. I knew I had a recipe for homemade Oreos on Pinterest, so I told him that I could probably make them.
His response was “You CANNOT say that and then NOT make them before you leave!” (I was soon going to be moving to Chicago from Austin). So, I made them. And they were delicious. My friend Erica and I took them on the road from Austin to Chicago and ate one at every state line.
Homemade Oreos with Bailey’s Irish Cream filling
For the cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 egg 1 teaspoon pure vanilla extract
2 cups all purpose flour
3/4 cup dutch process cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon salt
For the filling:
1 cup butter (2 sticks), at room temperature
3 cups powdered sugar
4 Tablespoons Bailey’s Irish Cream
2 teaspoons vanilla extract
1. Combine the butter and sugar in a large mixing bowl. Beat on medium speed until light and fluffy. Add the egg and vanilla and beat until thoroughly combined.
2. In a separate bowl, combine the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the wet mixture, keeping the beater on the lowest speed.
3. Once all the ingredients are mixed together, divide the dough in half, wrap both halves in plastic wrap, and put in the refrigerator to chill for one hour.
4. While the dough is chilling, you can prepare the filling. Combine the butter, vanilla, and Bailey’s. Slowly add the powdered sugar. The finished product should be smooth and creamy.
5. Preheat the oven to 350 degrees. Grease the baking sheet(s) (or line with parchment paper or a baking mat).
6. Take out on portion of the dough and place on a lightly floured surface. Roll out the dough to between 1/4 and 1/8 of an inch thick. Use a cookie cutter (I just used the rim of a glass) to to cut out cookies. Place on a prepared baking sheet. Repeat with the other 1/2 portion of dough.
7. Bake for 12 minutes. Let cool for five minutes once removed from the oven, then transfer to a wire rack to cool completely.
8. Once the cookies have cooled, place the filling in a piping bag with a tip, or do what I did and put it in a large Ziploc bag and cut one of the corners. Squeeze the filling onto half of the cookies, then use the other half of the cookies to place on top of the iced cookies and complete the cookie sandwiches.
When I finished with these, the filling wasn’t very stiff and the cookies were sliding around really easily. I put them in the freezer for an hour to solidify the filling.
Yields: I think I made 24 sandwiches, though the rim of the cup I used made cookies larger than your typical Oreo cookies.