For many college seniors, graduation has already occurred or it will be happening very soon. For many high school seniors, it’s right around the corner!
There is surely no better way of congratulating your favorite grad than by baking them these amazing otherworldly cookies!
These precious gems are oreo stuffed chocolate chip cookies, dipped in chocolate, and topped with a chocolate covered graham cracker. YES THIS IS REAL LIFE. I PROMISE.
I made these for my brother’s graduation from RIT in 2011 after stumbling upon Picky Palate’s oreo stuffed cookie recipe. I had promised my brother a delicious treat and the mortarboard idea came into my head during one of my many restless nights.
I should let you know if you follow Picky Palate’s original recipe these cookies end up being MASSIVE (which is totally not a problem if you love cookies).
They also take a lot of time and patience….but most good things do 🙂 Luckily RIT’s colors are brown and orange so decorating was easy. Chocolate is naturally brown, so there are no problems there and I dyed a small batch of buttercream frosting orange for the detailing. Of course you could always use colored melting chocolates or dye your white chocolate if you aren’t as lucky 😉
Needless to say, Pat and his roommates loved them. I don’t think they knew how to take the first bite, but once they did, there was no stopping involved.
RECIPE-makes about 1 dozen cookies (I used 8 for caps & saved the others for munching)
COOKIES-slightly adapted from Picky Palate
- 1 stick of unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large or extra large egg
- 1 1/2 teaspoons of vanilla extract
- 1 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- a pinch of salt
- 1 cup semisweet chocolate chips
- oreos (I used double stuf)
- Preheat oven to 350 degrees F. Grease a 12 cup cupcake tin.
- In a large bowl, cream your butter and sugars with a hand/stand mixer.
- Add egg and vanilla and beat until combined.
- Slowly add in dry ingredients and beat until combined.
- Stir in chocolate chips.
- Take a tablespoon of the dough and place it at the bottom of each cupcake cup.
- Place an oreo on top of the dough.
- Take another tablespoon of the dough and place it on top of the oreo. You may want to flatten it slightly to insure that the oreo will be hidden when you are done.
- Bake in the oven for 15-20 minutes or until edges start to brown.
- Let cool completely.
TO CREATE MORTARBOARD CAPS you will need:
- about 12 oz of good semisweet chocolate for melting
- 8-12 honey graham cracker squares (depending on how many you’re making)
- Line a baking sheet with parchment paper or silicone mat.
- Finely chop chocolate and transfer to a microwave safe bowl or double boiler. If you are using microwave, carefully melt chocolate using 30 sec-1 min intervals and stirring in between. Be careful not to burn the chocolate. Once chocolate is melted it is time to cover the cookies and graham crackers.
- Carefully cover cookie cups in chocolate. (I used my hands) Transfer onto baking sheet with the top side down. Continue until all are covered.
- Cover graham cracker squares and gently place them on the baking sheet.*note–> you may need more chocolate than I did. It all depends on the quality of it and how many cookies and grahams you end up covering*
- Let chocolate cool and set completely.
To make decorative frosting you will need:
- 1/4 cup of butter softened (half stick)
- 1/2-1 cup confectioner’s sugar
- food dye
- a couple drops of milk (if needed)
- sprinkles (optional)
- Cream butter with hand/stand mixer.
- Add enough confectioner’s sugar for your liking and combine. Use milk if needed for creaminess.
- Add food dye and mix until you get the color that you were aiming for.
- To make mortarboards, spread a little bit of frosting on each chocolate covered cookie cup to act as glue for the graham cracker. Gently place graham crackers on top and slightly press them into the frosting to make sure they stick. *I like to put them in cupcake liners for both presentation and so they are easier to manage.
- Put the rest of the frosting in a piping bag and pipe any design you would like.
- Keep caps refrigerated when all is said and done. They should be good for a few days at most.