We have a pretty decent grocery store in our town in the Middleeast- I can reliably get a variety of produce, most American condiments, and cereal (though the Honey Nut Cheerios are just called Honey Cheerios and not nearly as good, and my favorite-ever plain Cheerios are non existant). Occasionally I stumble upon a stash of American candy (I’ve found both Reese’s and Butterfingers, and one time I paid $10 for a bag of dark chocolate M&Ms). And if I’m really, really lucky I can find Dr. Pepper.
On one of those most-lucky-of-grocery-store-days last summer, we stumbled upon several packages of Birthday Cake Oreos. Oh the glory. Funny fact- Kirstin and her family just happened to be visiting during that grocery store trip (and hadn’t tried Birthday Cake Oreos in the States), so Kirstin’s Birthday Cake Oreo obsession can be traced to the Middleeast, Go figure.
Of course, we haven’t been able to find them here since. Not willing to let go of the perfectly amazing combination of cake batter and Oreo cookie, I endeavored to whip up a batch myself.
Oh. my. heavenly. birthday-cake-y. cookies.
I should note- I really loved these cookies. But I haven’t had a real Birthday Cake Oreo in almost a year, so I’m not sure how these would stand up in a taste test with the real thing. The cookie part is lighter and more moist than a real Oreo cookie. I have heard that using dutch process cocoa powder help the cookies get that real dense crunch, but I couldn’t find any dutch process cocoa. If you try it with the dutch process cocoa, would you let us know how they turn out?
Chocolate Wafer Cookies
1 1/4 cups all purpose flour
3/4 cups unsweetened cocoa powder
1/2 tsp baking soda
5 TBS salted butter, melted
2/3 cup brown sugar
1 large egg
1. Whisk together flour, cocoa powder and baking soda. Stir together butter, brown sugar, and egg. add flour mixture to butter mixture and stir until dough forms. Divide dough in half and roll each half between two sheets of wax or parchment paper until 1/8 inch thick. Transfer to refrigerator for at least 30 minutes or until firm.
2. Preheat oven to 350 with racks in upper third. Cut out 1 1/2 inch circle shaped making sure you have an even number. Re-roll the scraps and re-refridgerate if they get too soft. Place cookies on a baking sheet (lined with parchment makes it easier clean up) and freeze until very firm. (About 15 minutes)
3. Bake for 8 minutes or until firm. Let the cookies cool completely. Use a pastry bag to pipe birthday cake icing (recipe following) onto the cookies. Press gently together. Cookies can be stored in an airtight container at room temperature for 1 week.
Birthday Cake Cookie Filling
1/2 stick unsalted butter
1 1/2 cups confectioners sugar
1/4 cup funfetti cake mix
2 TBS extra sprinkles
2 tsp pure vanilla extract
1 to 2 TBS heavy cream, as needed
Beat butter with a mixer on medium high until light and fluffly. Reduce speed to low and gradually add sugar, cake mix and sprinkles. Add vanilla. Beat in cream 1/2 TBS at a time until the icing is spreadable.
Scoop into a piping bag…
…and pipe onto the chocolate cookies in twisty towers.
Once half of the cookies have filling piped in place, smush the icing down with another cookie, making sandwiches.
And that’s it. The most glorious of cookie combinations in a recipe. Enjoy, friends!