This is my take on a “Oreo“ cookie. For St. Patrick’s Day I made it with a mint filling. You can just make it a vanilla cream by omitting the mint and green food coloring.
You probably have most of these ingredients on hand. And if you don’t these are probably not the ingredients that have flown off the shelves at grocery stores. This is also a really fun project to do with kids, and easy. At nine minutes these cookies are still chewy. If you like a crispy cookie cook them for 11 minutes.
Preheat oven to 375° and place racks in center of oven.
Line two (or more) baking sheets with parchment paper and set aside.
In the bowl of a stand up mixer, fitted with the paddle attachment, whisk together all dry ingredients. Make sure you get the bottom.
On low speed, add the butter in pieces slowly. Then add egg. Mix until dough holds together.
I use a measuring teaspoon, but you can use a small regular teaspoon or a small scoop.
Measure a rounded teaspoon and roll into a small ball. Place on prepared baking sheet, 2 inches apart.
Using a moistened moistened hand, gently flatten each round into a wafer.
Bake for 9-11 minutes. Rotate half way through to insure even baking. Cool completely on racks.
While cookies are cooling in another bowl for the stand up mixer, fitted with the whisk attachment, beat butter and shortening until fluffy. Add the vanilla extract and if using the mint and green food coloring. The filling may seem stiff, this is similar to an Oreo. If you want a lighter filling you can add a tablespoon of cream. Continue to beat another 2-3 minutes until well combined and fluffy.
Place cream filling in a piping bag fitted with a 1/2 inch round tip. If you don't have a piping bag cut a tip off corner of a baggie and put tip in.
Pipe dollops of cream on underside of half of the cookies and top with another of equal size and gently press.
Continue until all cookies have been filled and topped.
If you’re anything like me, the last few weeks have been a whirlwind of baking and cooking. I’ve used a little of this and a lot of that. My pantry now has an overflow of half empty bags of chocolate chips, cinnamon chips, dried fruit and nuts. I have a little bit of caramel sauce left and just a few marshmallows. I made oatmeal cookies and don’t have enough left over for even a full bowl of oatmeal for breakfast.
That is where these cookies come in handy. You’ve probably seen similar recipes for Cowboy Cookies. To be honest that’s where these started. Then I realized could throw any extra ingredients in and they’d be fantastic. Kitchen Sink Cookies were born.
So now that the year is in it’s final countdown, go through your pantry and pull out anything you have leftover and throw them in these cookies. Get creative and shout out to me what you do. You know I love other from you.
Oh and don’t forget to get social. Head over to Instagram and follow me @Diaryofalostchef. Thanks!!
Everything but the Kitchen Sink Cookies
Rate this recipe!
The best cookies to make when using up leftover goodies.