Oreos, a long time favorite.
While you could simply go to the store, scrape out the filling, mix in some Acai Powder, and fill them back up (double stuffed of course), where is the fun in that?!
We made these entirely from scratch and I have to tell you, the end result was SO MUCH BETTER because we did it all ourselves!! We love spending time in the kitchen creating fun ways to use our favorite superfood powders, and while this isn't the "healthiest" of our creations it sure was delicious!!
These sandwich cookies would be perfect for Mother's Day, Valentine's Day, a birthday treat with some rainbow sprinkles added around the edge, or just a Friday night that needs a little chocolate!
The Acai powder created just the purple and subtle flavor we wanted, but you could easily substitute Raspberry, Strawberry, or Pomegranate powders for a fruity pink flavor. Or even Butterfly Pea to get a little adventurous with your colors!
We hope you enjoy the recipe below!
1 ⅔ cups all-purpose flour
3/4 cup granulated sugar
¾ cup unsweetened cocoa
¾ teaspoon kosher salt
½ teaspoon baking powder
¾ cup plus 1 Tbsp. butter (softened)
½ cup (1 stick) unsalted butter, at room temperature
2 cups confectioners’ sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
Prepare Cookies, beat first 5 ingredients at low speed with a heavy-duty electric stand mixer until combined.
Add butter, 1 Tbsp. at a time, and beat at medium speed just until blended after each addition.
Press dough together with fingers, and divide dough in half. Place each half between 2 sheets of parchment paper, and roll to ⅛ -inch thickness. Chill 30 minutes.
Prepare the filling. In a large bowl, using an electric mixer on medium or a wooden spoon. Beat together with the butter, confectioners’ sugar, milk, and vanilla until light and fluffy, 1 to 2 minutes.
Add Acai Powder and mix until well combined, adding more powder to reach your desired color.
Preheat oven to 350 degrees.
Remove and discard parchment paper from the dough. Working quickly, cut dough with a 2-inch round cutter, and immediately place rounds on parchment paper-lined baking sheets. Reroll scraps, and chill 30 minutes before cutting.
Bake cookies on baking sheets at 350° for 6 minutes. Rotate baking sheets front to back, and bake 6 more minutes. Remove from oven to a wire rack, and cool 5 minutes.
Transfer cookies to wire rack, and cool completely (about 10 additional minutes).
Repeat process with remaining chilled dough.
Spoon filling into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe the desired amount of filling onto 1 cookie, and top with another cookie to make a sandwich.
Repeat with remaining filling and cookies.