• 4 oz. egg whites
  • 4 oz. granulated sugar
  • 1/4 oz. vanilla extract
  • 4 oz. sifted powdered sugar
  • 1-3/4 oz. OREO Small Cookie Pieces, divided
  •  Filling:
  • 1-1/4 oz. heavy cream
  • 2-3/4 oz. bittersweet chocolate, finely chopped


Nutritional facts are based on a single serving
Calories 70
Total fat 2g
Saturated fat 1g
Trans fat 0g
Cholesterol <5mg
Sodium 15mg
Carbohydrate 12g
Dietary fiber 0g
Sugars 10g
Protein 1g
Calcium 0%DV
Iron 0%DV


  1. Whip  egg whites with electric mixer until soft peaks form. Gradually add granulated sugar, whipping until stiff peaks form. Stir in vanilla. Fold in powdered sugar in three additions. Fold 1.5 oz. of the OREO Pieces. Spoon mixture into pastry bag fitted with plain 1/2-inch diameter tip.
  2. Pipe  mixture onto parchment paper-lined sheet pans to form 52 round cookies. Sprinkle with remaining OREO Pieces. Bake in 200°F standard oven 1 hour 45 min. or until fully dried in center. Remove from oven and cool completely.
  3. Filling:
  4. Heat  cream in small saucepan on medium-low heat just to boiling. Pour over chocolate; let stand 3 min. Begin stirring chocolate mixture from the center outwards until smooth and shiny in appearance. Cool mixture over a cool water bath, without stirring, until thick.
  5. When  ready to serve, spoon Filling into pastry bag fitted with plain 1/2-inch diameter tip. Pipe 1 tsp. onto flat side of 1 cookie. Top with second cookie; gently press together.
  6. Make Ahead:

    Cookies can be baked ahead of time. Store in an airtight container up to 2 days before using. When ready to serve, fill with Filling mixture as directed.

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