Homemade Oreo Cookies with Cream Filling and Milkshake Shots Recipe

Homemade Oreo Cookies with Cream Filling and Milkshake Shots Recipe
Staff Writer
Home Made Oreo Cookies with Coca-Cola® Cream filling served with Coca-Cola® Milkshake Shots

Sugary Coca-Cola works well in this delicious dessert that's served with a shot of Coke-filled milkshake. 

Click here to see the Summertime Cooking with Cola story. 

Ingredients

For the cookies:

  • 1 cup plus 2 tablespoons granulated sugar
  • ¾ cup (1 ½ sticks) unsalted butter
  • ½ teaspoon salt
  • 1 large egg
  • 1 tablespoon Coca-Cola
  • 1 teaspoon vanilla extract
  • 1 ½ cups unbleached all-purpose flour
  • ¾ cup Dutch-process cocoa powder*

For the filling:

  • ½ envelope (1 teaspoon plus heaping ¼ teaspoon) unflavored gelatin
  • 2 tablespoons cold Coca-Cola
  • ½ cup shortening
  • 1 teaspoon vanilla extract
  • 2 ½ cups confectioners’ sugar

For the milkshake:

  • 1 cup milk
  • ½ cup Coca-Cola 
  • 1 teaspoon brown sugar
  • 1 teaspoon vanilla extract
  • Vanilla ice cream, to taste

Directions

For the cookies:

In a medium-sized mixing bowl, cream together the sugar and butter. Add the salt, egg, Coca-Cola, and vanilla and beat until smooth. Beat in the flour and cocoa until well combined; the dough will be very stiff.

Roll the dough into balls about the size of a shelled chestnut, or a “shooter” marble (the big marble you use to shoot at the little ones. For those unfamiliar with either chestnuts or marbles, this is about 2 level teaspoons of dough.) Place the balls on parchment-lined or lightly greased cookie sheets and flatten each ball until 1/8-inch-thick, using the bottom of a glass dipped in cocoa powder. (You may also use a cookie stamp, for a more realistic faux-reo effect.) To get a nice crisp cookie, it’s important to press them thin. Use a ruler on the first one so you can see just how thin 1/8 inch is. (If you press them thinner than 1/8 inch, you run the risk of having them burn.) Place the baking sheets in the refrigerator to chill the dough for 30 minutes.

Preheat the oven to 325 degrees. Bake the cookies for 18 minutes. It’s important to bake them just the right amount of time: too little and they won’t crisp properly; too much and they’ll scorch. Watch them closely at the end of the baking time, and at the first sign of darkening edges or first whiff of scorching chocolate, remove from the oven immediately. Then, remove the cookies from the baking pans and cool them completely on a wire.

For the filling:

Soften the gelatin in a cup containing the 2 tablespoons of cold Coca-Cola, then place the cup in a larger dish of hot water and leave it there until the gelatin is completely dissolved and the liquid is transparent. Remove the gelatin from the hot water and let it cool until its room temperature but hasn’t begun to set.

In a medium-sized mixing bowl, cream the shortening, then beat in the vanilla and the confectioners’ sugar, a little at a time, beating until the mixture is light and creamy. Then, beat in the gelatin.

Sandwich the cookies, using about 1 ½ teaspoons for regular oreos, more for double-stuffed. (You’ll have some filling left over if you fill the cookies moderately.)

For the milkshake:

Combine all of the ingredients in a blender; add ice cream to desired consistency. Pour into shot glasses.

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.