I was never a die-hard Oreo fan growing up as a kid. They were just a little too hard of a cookie and not enough cream. You also have to eat at least 10 of them to feel fully satisfied. These are decadent enough you only need one… that is, if you can finish one. While the cookies come out of the oven soft, they do harden slightly while cooling like an Oreo, and you can put as much cream in between as you want!
And if you feed these to small children, be prepared for them to be covered in chocolate! I found this out when I made them for a 2-year-old birthday party this past weekend.
Note: I’ve been doubling this recipe and have been consistently making about 20 Oreos (40 cookies total to “sandwich”).
Adapted from Smitten Kitchen
1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup, plus 2 tablespoons unsalted butter, softened
1/4 cup unsalted butter, softened
1/4 cup vegetable shortening
2 cups powdered sugar
2 teaspoons vanilla extract
Preheat oven to 375 degrees. In a mixing bowl, combine the flour, baking powder, baking soda, salt, cocoa powder, and sugar. Now add the butter and egg, and mix until it’s combined. The mixture will come together as a dough, but the texture is a bit coarse.
Use a food scoop (or a tablespoon measuring spoon), and scoop the dough on to a cookie sheet. You’re looking for no bigger than golf ball size. Lightly wet your hand or a glass with a flat bottom and gently press down on the dough balls until they’re a bit flat.
Bake the cookies for 9 minutes. Let them cool on a rack.
For the filling, just mix the butter, shortening, and vanilla until combined and then gradually add the powdered sugar. You can use the same food scoop to scoop the filling on half the cookies, or you can put the filling in a plastic bag, cut off the tip, and pipe the cream filling out.