These are AWWWESOME!

 

Those were the words that the kids blurted out as chocolate crumbs dropped from their mouths.  And I have to admit, they were quite tasty. I haven't been baking much lately (because baking = eating and I am trying to be better about my sugar intake).  But I was craving both the baking and the eating, so we made these oh-so-fun and oh-so yummy cookies.

 

 

I got the recipe from Confessisons of a Cookbook Queen.  Since I love (and miss) Little Debbie snacks so much, I knew they would be worth a try.

 

 

INGREDIENTS

1 1/4 cup salted butter, softened
2 cups sugar
2 eggs 
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda 

Heat oven to 350.

In the bowl of a mixer, cream butter and sugar on medium until fluffy. Add the eggs one at a time mixing after each addition. Mix in vanilla.


In a medium bowl, combine flour, cocoa, and baking soda. Add slowly to the butter/sugar mixture in the mixing bowl. Beat until combined.

Drop spoonfuls on ungreased cookie sheets and bake for 7-9 minutes. I used my cookie scoop so that they would be uniform and perfectly round. Remove baking sheets to cooling racks and remove cookies after a few minutes to continue cooling.


While cookies cool, make your filling.

FILLING


1/2 cup shortening
1/2 cup salted butter, softened
1 teaspoon vanilla
1/4 cup cocoa powder
3 cups powdered sugar
4 tablespoons warm water


In the bowl of a mixer, beat the shortening and butter on medium speed until smooth and combined. Beat in vanilla. Add cocoa powder and powdered sugar and beat on low until just combined. Add water and beat on medium high for about 2 minutes or until light and fluffy.


Once cookies have cooled, pipe or spread filling on the flat side of half of them. Gently press another cookie on top of the filling.


For the stripes, microwave 1/2 cup milk chocolate chips and 1 teaspoon vegetable oil in a microwave safe bowl, stirring every 15 seconds until smooth. Drizzle or pipe on top of Fudge Rounds. Refrigerate until chocolate is set.

___

For my Indonesia friends...here are the substitutions I made/tips I have for you:

-- I always use Orchid butter when I bake here. The red/gold box is the salted variety, the blue/silver is the unsalted.

-- I use the cheap clear vanilla you can get at most stores in the little glass bottles.  Stores run out a lot, so when I see them, I buy a ton (like ten!)  Not the best, but it works and is easy.

-- For shortening I use the white cream fat you can get at Setia Budhi (in the baking aisle).

-- Whenever I have to used melted chocolate (like for the drizzle on top), I use the big chocolate blocks you can get at Setia Budhi. They come in dark chocolate, milk chocolate, and white chocolate. They are huge (1 kilo!) but I just break some off and freeze the rest.  They melt BEAUTIFULLY over a double boiler.  Don't add anything to the chocolate.

-- I always sift my powdered sugar and cocoa powder so I don't get lumps

____

 

 

Awwwesome indeed.

Comments

[Mel]

I am sooooo making these. YUM!

I made a version of Oatmeal Creme Pies a couple weeks ago that were fantastic...much, much better than the ones in a box. And most people who tried them asked for the recipe. Here it is if you're interested...

http://pipingdreams.wordpress.com/2011/04/27/pipe-dream-to-be-little-debbie-oatmeal-cream-pies/

I followed it exactly except I baked the cookies for a lot less time.

I love reading about your cooking/baking ventures. :) Hope you are all doing well. We're praying for you.

[phillipsfamily]

Thanks for this!  Jason just asked last night if I had a recipe for these.  Ill have to try them!

[Ashley]

oh my goodness. this, and the recipe posted by Mel, are what my dreams are made of :P Thank yoU!!