COOKIES AND CREAM COOKIE SANDWICH
I am a fan of alfajores. Since I moved to Quito, Ecuador it seems that I like them even more. At first I couldn’t find an here It seems that when missing one appreciates everything more. This dessert is another example of how you can do so many different things with one simple concept. What do I mean with that, you can make alfajores of thousands of different flavors and textures adn they are still alfajores. The classic dulce de leche dipped in chocolate, change up the fillings, change the cookie for a brownie, or like me today, this cookies and cream alfajor or cookie sandwich using oreos.
We tend to be a bit intimidated when we see that there is melted chocolate involved in a recipe. With a little patience and practice, this will be the easiest part I promise. At first I found it pretty challenging but now covering in chocolate is my favorite part of the dessert. Really, that is a detail that does not have to intimidate you when deciding to try this recipe. Still, if you don’t feel like covering the cookie sandwiches in chocolate, don’t worry, this recipe doesn’t need it you can leave it naked.
Before we continue talking about this cookies and cream sandwich cookie, I’ll link a few other recipes you might find interesting as well/ All of them, cookies and cream.
PARTS OF THIS AMAZING COOKIES AND CREAM COOKIE SANDWICH
I love it when recipes are easy to follow and quick. This one is not as quick as I’d like but it is easy to make. Even if it doesn’t look like it, I promise. Let’s start with our filling. The filling of this cookies and cream cookie sandwich is a cookies and cream brigadeiro or fudge. We are going to give that brigadeiro the cookies and cream flavor with the filling of the oreos and a few chopped oreos to make it even better. One of my favorite brigadeiro recipes.
On the other hand, the cookie in our alfajor or cookie sandwich is the same Oreo. I told you it was going to be easy. You are going to separate a brand new oreo and without removing the white filling, add about a teaspoon of the fudge or brigadeiro shaped into a ball. Close it and very carefully press a little and that’s it. That’s what you’re going to dip in chocolate and decorate with extra chopped Oreos. Amazing, right?
TIPS FOR PERFECT COOKIE SANDWICHES
The Fudge: The brigadeiro or fudge is done when lifting the pot from the fire and putting it on its side a little, it (without help) detaches from the base and pools down to the side of the saucepan. When it gets to that point, you add the oreo crumbs, mix them in a little bit and transfer the entire mixture to a plate or bowl. Do not add the crumbs beforehand because in the heat they tend to melt and create a gray cream instead of that cookies and cream look we are going for.
The assembly: When you are assembling the alfajor you have to take into account two things. Try to separate the Oreo carefully so that the white filling stays entirely in one of the cookies. If the filling separates, don’t worry, you can carefully use a knife to scape it off and pass it all to the same side. The second thing is that you have to wait until that fudge is completely cold or at room temperature. If you put it when it’s still hot, first you’re going to burn your hands and second it melts the white filling that we want to see and it doesn’t keep its shape.
The chocolate: For the chocolate part to go well, the first thing is to make sure your cookie sandwiches (already completely assembled) are cold. This will make dipping in chocolate easier because the will keep their shape. Half an hour in the fridge is more than enough. You are going to use two forks, a bowl and parchment paper. You cover the alfajor in chocolate completely and carefully lift it out of the chocolate. Slowly hit the side of the bowl with the fork that’s holding the cookie sandwich so that the excess chocolate falls out. Then, carefully place it on parchment paper and let it harden. You can decorate with extra oreo crumbs before it hardens.
EQUIPMENT
Plates: One to use while separating the oreos, one to let the fudge cool down and the final plato to crush the oreos in.
Bowls: One small or medium bowl to melt the chocolate in.
Cutlery: Two forks, a spoon, a knife (to separate the oreos) and everything else you need for the recipe.
Parchment paper: To let the cookie sandwiches cool down and harden after dipping in chocolate.
Plastic wrap: Once the fudge is ready you pour it onto a plate and cover it with plastic wrap. Make sure the plastic is touching the hot fudge before placing in the fridge to cool down.
Saucepan: To make the fudge in.
Silicone spatula: To stir the fudge constantly (a very important detail, stir it until it is done. Do not stop or it may burn on the bottom).
COOKIES AND CREAM COOKIE SANDWICH
Ingredients
- 28 Oreos
- 1 Can sweetened condensed milk
- 200 gr semisweet chocolate
- 1 Egg yolk
Instructions
- Take out the filling of 14 oreos. Save the filling.
- Crush the cookies into crumbs.
- Add condensed milk, the egg yolk and the oreo fillings to a saucepan over low heat. Cook stirring constantly.
- Once the brigadeiro (or fudge) is done, add the oreo crumbs, stir to combine and pour onto a plate. Cover with plastic wrap and place in the fridge.
- Separate the rest of the oreos, do not remove the filling but do make sure it stays completely on one of the cookies. Add around a teaspoon of fudge on top of that filling and close the oreo again. Press down slightly.
- Let the cookie sandwiches cool completely in the fridge for about 20 to 30 minutes.
- Melt the chocolate in the microwave. Do it by placing the bowl in for 30 seconds, take it out, stir the chocolate and place it back in. Repeat until completely melted.
- Cover the cookie sandwiches completely with chocolate, place on parchment paper and add some oreo crumbs on top. Let it harden completely.
