Happy Friday! Earlier this week, Mickey and Minnie Mouse celebrated their birthday and as a special treat, I made these Mickey-Os! Inspired by the classic Oreos, these black chocolate Mickey (and Minnie) shaped cookies are filled with a vanilla cream!
While these cookies are definitely larger than a traditional Oreo, the flavors are the same! Since I wanted to include Minnie Mouse, I used a great cookie cutter set from Faberware, but they do result in the larger cookies. If you want smaller cookies, you can definitely different cookie cutters like the one I used in my Mickey Caramel Chocolate Sandwich Cookies or even the small cutter in this set from the Disney Store.
To make the dough, first whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a large bowl, beat the butter until smooth and creamy. Add the sugar and beat until light and fluffy, about 2 minutes. Beat in the egg and vanilla, scraping the sides of the bowl as needed.
Gradually add the flour mixture to the wet ingredients, beating on low until combined. Divide the dough in half, shape into two disks, and wrap in plastic wrap. Place dough in the refrigerator to chill until firm, about 1-2 hours.
Once the dough has chilled, start to roll it out by placing one disk of dough between two sheets of parchment paper. Roll out the dough to about ¼ inch thickness.
Dip the cookie cutter and stamp into flour. Shake off the excess. Use the cutter to cut out the cookies and the face stamp to imprint Mickey’s and Minnie’s faces onto the cookies. Repeat with second disk of dough.
Bake the cookies at 350 F for 8 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
After the cookies have cooled, flip half of them over so they’re ready to have the filling piped onto them. The filling has to be used right away, so don’t start it until you’re ready to assemble all of the cookies!
To make the filling, place the butter in a small saucepan over medium low heat. Melt the butter and let it simmer, stirring with a spatula while it pops and hisses. Continue cooking and stirring until the butter is silent. Then remove the butter from the heat and pour it through a metal strainer into a the bowl of a stand mixer or other large heat-safe bowl.
Add the vanilla, salt, and powdered sugar to the butter. Mix on low speed until the powdered sugar is moist. Then, beat the mixture on medium speed until its creamy and soft, about 5 minutes.
Transfer the filling to a piping bag and immediately pipe it onto the cookies that you previously flipped over. Gently press the remaining cookies on top of the filling to make a cookie sandwich. Let the cookies set for 30 minutes before serving.
Enjoy these Mickey-Os! Happy Birthday, Mickey and Minnie!
Mickey-Os
Ingredients
Black Chocolate Cookies
- ¾ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup black cocoa powder
- 1 teaspoon baking powder
- ⅛ teaspoon salt
Vanilla Cream Filling
- 12 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 2 cups + 1 tablespoon powdered sugar
Equipment
- Mickey and Minnie Mouse cookie cutters with face stamp
- piping bag
Instructions
Black Chocolate Cookies
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
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In a large bowl, beat the butter until smooth and creamy. Add the sugar and beat until light and fluffy, about 2 minutes. Beat in the egg and vanilla, scraping the sides of the bowl as needed.
-
Gradually add the flour mixture to the wet ingredients, beating on low until combined.
-
Divide the dough in half, shape into two disks, and wrap in plastic wrap.
-
Place dough in the refrigerator to chill until firm, about 1-2 hours.
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Preheat the oven to 350 F. Line two baking sheets with parchment paper.
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Place one disk of dough between two sheets of parchment paper and roll out to about ¼ inch thickness.
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Dip the cookie cutters and stamps into flour. Shake off the excess. Use the cutter to cut out the cookies and the face stamp to imprint Mickey’s and Minnie’s faces onto the cookies. Repeat with second disk of dough.
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Place the cookies onto the prepared baking sheets and bake for 8 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
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Once cool, flip half of the cookies over so they’re ready to be filled.
Vanilla Cream Filling
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Place the butter in a small saucepan over medium low heat. Melt the butter and let it simmer, stirring with a spatula while it pops and hisses. Continue cooking and stirring until the butter is silent.
-
Remove the butter from the heat and pour it through a metal strainer into a the bowl of a stand mixer or other large heat-safe bowl.
-
Add the vanilla, salt, and powdered sugar to the butter. Mix on low speed until the powdered sugar is moist. Then, beat the mixture on medium speed until its creamy and soft, about 5 minutes.
-
Transfer the filling to a piping bag and immediately pipe it onto the cookies that you previously flipped over.
-
Gently press the remaining cookies on top of the filling to make a cookie sandwich. Let the cookies set for 30 minutes before serving.
Recipe Notes
filling adapted from Serious Eats