We are back again with another recipe of the month! Are you a dunker? A twister? Do you eat the cookie or the middle first? Today, we are sharing our take on the classic Oreo cookie. We know there is no wrong way to eat an Oreo. While tested in New York, our Cocoa Nib Cookie was perfected in Nashville and quickly became a favorite item here at D’Andrews Bakery. Made with our rich, butterscotch filling between a pair of crispy, chocolatey cookies, these will definitely satisfy your sweet tooth. Can you think of a better duo than cookies and milk? Neither can we!

Make these cookies at home and be sure to tag us on social @dandrewsbakery and use #dandrews. 

Cocoa Nib Cookie:

1/3 cup cocoa nibs

3/4 cup sugar

1/2 cup brown sugar

12 TBSP unsalted butter

1 egg

6 oz dark chocolate, melted

2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

Yield is 20 cookies (for 10 Oreo sandwiches)

1. Preheat the oven to 325 degrees. Line a half-sheet pan with wax paper.

2. Place the cocoa nibs in a coffee grinder and grind.

3. Combine the sugars, butter and cocoa nibs. When fluffy, add the egg, then the melted chocolate.

4. Sift in flour, baking soda, and salt.

5. Roll out the cookie dough into a thin sheet on a cutting board lightly dusted with flour. Using a round cookie cutter, cut out 20 cookie rounds. Place the cookies onto the sheet pan. Bake for five minutes. Turn each cookie, and bake another 5 minutes.

Butterscotch Icing:

3 lbs. dark brown sugar

1/2 lb. butter

4 oz corn syrup

2 cups cream

2 tsp kosher salt

Cook to 240 degrees on the stove top. (Do not stir)

1 quart cream

1 TBSP vanilla

Bring to a boil add to the brown sugar mixture. Boil for 1 minute. Cool down.

Cream equal parts powdered sugar, unsalted butter and butterscotch in mixing bowl. Cream until fluffy and spread between 2 cookies to make an Oreo.