Up until about a year ago, I wasn’t someone you’d consider outdoorsy in the slightest. “Can I bring my blowdryer and do we have WiFi” was more my thing.
A little time in California and dozens of hikes later, things seem to have changed. I’ve learned a lot of survival skills and interesting nature facts. The most important fact about nature is that literally everything tastes better outdoors.
Nature even makes a bag of dehydrated eggs taste… tolerable? Or better yet, dessert tastes amazing.
Outside of s’mores, we like to bring a package of Oreos because they’re just so good. But then, I realized there was a way to step up your Oreo game, and these homemade cookies are too good.
Too good as in, make them for occasions where you’ve hiked at least 10 miles because you will eat all of them. You’re welcome.
Adapted from Smitten Kitchen
Makes 20-25 sandwich cookies
- 1 1/4 cups (155 grams) all-purpose flour
- 1/2 cup (45 grams) unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (200 grams) sugar
- 1/2 cup plus 2 tablespoons (140 grams) room-temp, unsalted butter
- 1 large egg
Creme filling ingredients
- 1/4 cup (55 grams) room-temp, unsalted butter
- 1/4 cup (50 grams) vegetable shortening
- 2 cups (240 grams) sifted confectioners’ sugar
- 2 teaspoons (10 ml) vanilla extract
- Set two racks in the middle of the oven. Preheat to 375°F.
- Mix the flour, cocoa, baking soda and powder, salt, and sugar using a hand or stand mixer. On low speed, add the butter, then the egg. Continue processing or mixing until dough comes together in a mass.
- Take a tablespoon of batter and place on a parchment paper-lined baking sheet approximately two inches apart. (I weigh them because you end up with perfect sizes.) With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
- To make the filling, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
- Assemble the cookies! Use a pastry bag to pipe about 1 teaspoon of creme in the middle of a cookie. Place another cookie on top of the creme and gently press down. Repeat and enjoy!
Note: I suggest storing in airtight Tupperware, as these cookies will lose their softness — unless you finish them all, of course.