The latest food trend is quite clearly, life-sized versions of our favourite foods. Everyone’s making giant creations that many can enjoy, and we’ve been loving some of the latest large eats as demonstrated by Popsugar Food, such as the giant pretzel and the giant ice cream sandwich. And that’s not all, now. Thanks to Popsugar Food, yet again, we’re more motivated to make another gigantic creation and this time, it’s an Oreo. Yes, we love Oreos too! They’re great as cookies, and great when used to make other treats, but what’s awesome is enjoying a giant cookie all to your self! But of course, if you’re feeling generous, you would make this for a party where you can share it over dessert.
This recipe demonstration is simple and easy to follow, and works with a recipe adapted from Food Network. Just in case you’d like to get prepped and started right away, here are the ingredients and things you will need:
For the dough:
1 1/2 cups Hershey’s special dark cocoa, sifted
1 1/2 cups all-purpose flour, sifted
1/4 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
2 large eggs, whisked
1 1/2 teaspoons vanilla extract
For the filling:
1 cup butter, softened
4 cups powdered sugar, sifted
2 teaspoons vanilla bean paste
2 tablespoons milk
For the decorations:
1/2 cup chocolate frosting
Two 8″ round tart pan
Alphabet cookie cutters
Square cookie cutters
Recipe (as given):
Preheat the oven to 325ºF.
In a medium mixing bowl, sift together cocoa powder, flour and salt. Set aside.
Into a large bowl, cream together butter and sugar. Add eggs and vanilla and continue mixing. Add the dry ingredients a little at a time and mix on medium speed just until combined.
Spray pans with non-stick cooking spray. Place about 2 cups of dough into each pan leaving 1/4″ from the top. Wrap leftover dough in plastic wrap and place in refrigerator for 20 minutes to firm up. Bake pans for 45 minutes until cookie is baked through and a toothpick inserted comes out clean.
To make Oreo decorations: Dust work surface with flour and roll out the leftover cookie dough until 1/4″ thick. Cut out triangles and letters. Roll pieces of dough into a rope to make the remaining cookie accents. Place cut out cookie accents on parchment paper lined baking sheet and refrigerate for 15 minutes. Bake at 325ºF for 6 to 8 minutes or until set.
To make filling: In a large bowl, cream together butter, sugar, vanilla bean paste and milk using a handle mixer set to medium. Line an 8″ round cake pan with parchment paper and fill pan with filling using a spatula to make even and smooth. Place in refrigerator for at least 1 hour to set.
To assembly the cookie: Place one large cookie, wider side up on a plate. Remove filling from cake pan and place on top of the cookie. Flip the second large cookie over and place on top of the filling. To add the decorations, use chocolate frosting as the “glue” to attach the accents. Enjoy and serve with lots of milk!