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marbled oreos

Marbled Ube & Cocoa Oreos

This marbled cookie looks amazing and balances sweet ube with rich black cocoa.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 27 sandwich cookies
Course: Dessert
Cuisine: American, fi
Ingredients Method

Ingredients
  

Black Cocoa Cookie Dough
  • 1 cup + 2 tablespoons granulated sugar (223g)
  • 3/4 cup butter (170g)
  • 1/2 teaspoon salt
  • 1 teaspoon instant espresso powder
  • 1 large egg
  • 1 tablespoon cold water (14g)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups All-Purpose Flour (180g)
  • 3/4 cup black cocoa or Dutch process cocoa (64g)
Ube Cookie Dough
  • 1 cup + 2 tablespoons granulated sugar (223g)
  • 3/4 cup butter (170g)
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 tablespoon cold water (14g)
  • 1/2 teaspoon ube extract
  • 2 1/4 cup All-Purpose Flour (244g)
Filling
  • 2 1/2 cups confectioners' sugar (283g)
  • 1/2 cup butter (92g)
  • 1 teaspoon vanilla extract
  • 2 teaspoons cold water

Method
 

Make the black cocoa cookie dough
  1. Beat sugar, butter, salt, and espresso powder in a medium sized mixing bowl. Next beat in egg, water, and vanilla until well mixed, then the flour and cocoa.
Make the ube cookie dough
  1. Bear sugar, butter, and salt in a separate medium sized mixing bowl. Then add egg, water, and ube extract and beat until well mixed. Next add flour and beat until combined and no flour shows.
Marble the cookies
  1. Preheat your oven to 325F with a rack in the middle of the oven. Prepare two or more baking sheets with parchment paper.
  2. In a piping bag, spoon cocoa cookie dough into one half of the bag and ube dough into the other half. Twist to close and cut off 1/2" from the tip.
  3. On a large baking sheet with parchment paper, pipe 1" sized dollops onto the parchment, 2" away from each other. Then take a small square piece of parchment and one by one, place on top of the dough and use the flat bottom of a glass to flatten the cookies to 3/16" thick.
  4. Bake the cookies for 10-14 minutes. When done, remove the sheets from the oven and cool them on a cooling rack on on the pan.
  5. Make the filling while the cookies cool down. Beat the sugar, butter, and vanilla extract together until mixture is light, fluffy, and color is white.
  6. Add the cold water and beat until smooth and spreadable. Mixture will be stiff, but can be flattened between two cookies.
  7. To fill the cookies, take a heaping teaspoon of filling and place into the middle of one cookie. Place another cookie on top and gently squeeze until filling is distributed evenly.
  8. Enjoy!