Indeed, they are.
This is rich and airy cream cheese frosting sandwiched between two fudge-y, brownie-like chocolate cookies that taste just like a giant soft cookie oreo. Not to mention they’re about the size of my face. Oops! I didn’t really mean to make them that way but they turned out delicious nonetheless.
The cookies have a crunchy exterior but on the inside they’re soft, gooey, and fudge-like. And cream cheese frosting. I mean, really, do I need to say more?
To be honest, I had no idea what I was doing with these cookies. I was just hoping for the best and they turned out fantastic. I had no idea what to call them either (giant oreo brownie cookies??) but my co-workers (who were also my taste testers) said to call them ‘better than oreo cakesters’, because well, they are!
Side note: My first day of college is tomorrow so sorry for the short and sweet post. I’ll fill you all in on my first day in the next post (which will be this Sunday). Wish me luck!
Better Than Oreo Cakesters:
Ingredients: (makes 12 cookies, 6 large sandwiches)
1 2/3 cups all-purpose flour
1 1/2 cups sugar
3/4 cup unsweetened dutch-processed cocoa powder
1/4 cup non-fat dry milk
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon instant coffee
1/2 cup + 1 tablespoon + 1 teaspoon canola or vegetable oil
3 large eggs
8 oz cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, room temperature
3 cups confectioners sugar
2 teaspoons vanilla extract
Preheat oven to 350 F degrees. Whisk together all of the dry ingredients for the cake mix (the first 8) in a large bowl until it’s all combined. Beat in the oil and eggs until it forms a rough, semi-crumbly dough. Scoop out the dough with a 2 tablespoon cookie scoop and place about 2-inches apart on a baking sheet lined with parchment paper (I made my cookies in two different batches). Bake for 8-11 minutes or until the cookies are set (they will seem underdone but they will continue to cool while baking). Let cool on the baking sheet for about 3 minutes then transfer to a cooling rack to cool completely. Meanwhile, in a large bowl beat together the cream cheese and butter until creamy. Add in the sugar by the 1/2 cup, beating will after each addition. Beat in the vanilla extract until combined. Spread the filling mixture onto the cookies once the cookies have completely cooled and sandwich them together. Enjoy!