Oreo-Inspired Gourmet Cookie

I decided to spend this past Monday morning at my loft testing out new recipes for my upcoming cookbook. Rummaging through my files, I found an old “Fudge Cookie Sandwich” recipe that I had scribbled on a scrap piece of paper. It sounded decent, but I couldn’t recall ever making it.

The recipe looked complete, but it was also pretty plain – a simple chocolate cookie sandwiched together with chocolate ganache. Blah, what fun is that?! No wonder it wasn’t memorable!

So I put my thinking cap on and eventually decided to put my own twist on the recipe, and I came up with a gourmet Oreo-inspired cookie. I turned on some beach tunes, pulled out my Kitchen Aid, fired up my oven, and the rest was history.

My Beach Town Baking Oreo is made with dark cocoa powder, and the creamy filling consists of rich white chocolate and just a hint of orange liqueur. It’s our childhood favorite that still takes us back to a time of nostalgia, only now it’s updated with more mature flavors. Sweet, right?

oreo inspired gourmet cookie
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5 from 5 votes

Oreo-Inspired Gourmet Cookie

Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: baking with cointreau, booze infused, chocolate cookie sandwich, cointreau baking, cointreau recipes, cookie recipes, cookie sandwich recipes, different cookie recipes, fudge cookie recipe, inspired by oreo, oreo cookie, oreo cookie recipes, oreo inspiration, oreo recipe, similar to oreo, unique cookie recipes, updated oreo
Servings: 22 cookies
Calories: 345





  • Preheat oven to 350F.
  • Add flour, cocoa powder, powdered sugar, salt and butter to mixer fitted with paddle attachment. Mix on low speed until dough looks sandy and butter breaks down to pea size. Add yolks and vanilla and mix until dough comes together.
  • Form into a ball and wrap with saran wrap. Let chill in refrigerator for one hour. While dough is cooling, prepare filling.
  • Combine milk, chocolate chips and butter in saucepan. Stir constantly over medium low heat until smooth. Remove from heat and add vanilla. Transfer to bowl. Press down saran wrap on top layer of filling and place in refrigerator for at least one hour to set up.
  • Remove dough from refrigerator. Roll on floured surface to ¼” thick. Cut with round cutter and place on lined sheet tray. Bake for 10-11 minutes. Let cool.
  • Fill piping bag fitted with medium tip. Pipe a small swirl of filling onto half of the cookies – making sure to invert them. Place the remaining cookies on top. Let the cookies set up for at least an hour before serving.


Calories: 345kcal | Carbohydrates: 37g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 184mg | Potassium: 98mg | Fiber: 2g | Sugar: 19g | Vitamin A: 550IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg