I love Oreos. LOVE. THEM. I almost never eat them because they are part of the horrific industrial food system, not to mention being fattening and devoid of nutrients. (But! They are [possibly] vegan!) That said, these cookies did not capture my interest the first time I flipped through Baked Explorations, and I was ambivalent about their spot on the Baked Sunday Mornings calendar. I’m glad I made them, though, because these are gooooood.
The cookie part has a pleasant depth of flavor thanks to the double whammy of Valhrona cocoa and Dagoba dark chocolate; the white pepper creates heat on the back end. The filling (I omitted the rum because a.) I didn’t have any and b.) my husband wouldn’t be able to take the cookies to work with him if they had “live” alcohol in them) is exactly the consistency of an Oreo filling. The only thing I would change about the filling is that I would also leave out the 1/2 t of salt. Then again, I’m sensitive to salt and tend to find things too salty that others don’t notice. (For example, my husband didn’t think they were too salty at all.)
I let the Big Kid have one before nap and I heard him ask, “Daddy, does this have pepper in it?” I was certain that once he got an answer in the affirmative, he’d stop eating, but he finished the whole thing and even said he wanted one in his lunchbox tomorrow.
Anyway, I only used half of the dough; the first half made 28 sandwich cookies. When I make the second half of the cookies, I might experiment a bit with the filling, maybe throw some blueberries or blackberries in there to complement the pepper.