Homemade Oreo Cookies

*2 1/2 cups All-purpose Flour

*1 cup Hershey’s Special Dark Chocolate Cocoa Powder

*2 teaspoons Baking Soda

*1/4 teaspoon Sea  Salt

*1/2 cup Butter, room temperature

*1/2 cup Butter Flavored Shortening

*1 1/2 cups Granulated Sugar

*1/2 cup light Brown Sugar

*2 Eggs, room temperature

*2 teaspoons Vanilla Extract

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In a stand mixer cream together butter, granulated sugar and brown sugar. Then add eggs and vanilla and mix just until combined.

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Whisk together or Sift: Flour, chocolate powder, soda, salt and slowly add to the above creamed mixture until it forms a soft dough ball, cover cookie dough ball in plastic wrap and refrigerate at least 30 minutes.

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Remove from fridge and using a cookie scoop (size of your choice or about 1 tablespoon per dough ball ) scoop cookie dough out onto Silpat covered 1/2 baking sheet, 12 cookie balls per sheet, pressing each dough ball slightly flat. Keep cookie dough cold in the fridge while each batch bakes. (For best results use a cool baking sheet for each batch of cookies.)

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In a pre-heated oven bake 350* F. for 6-8 minutes. Allow to cool on baking sheet for 5 minutes before removing cookies to cooling rack. (Careful not to over bake)

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Makes about 25 sandwich cookies (1 tablespoon dough ball per cookie)

Chocolate cookie recipe adapted from

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Peanut Butter Frosting Filling

*1/4 cup Butter, room temperature

*1/2 cup Creamy Peanut Butter

*1  1/2 cups Confectioners’ Sugar

*1-2 tablespoons Heavy Cream

*1 teaspoon Vanilla Extract

*Pinch of Sea Salt

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In a stand mixer on medium low speed, mix together the above filling ingredients except for the confectioners’ sugar, slowly adding, until spreadable consistency.

Spread the filling on bottom side of  a cookie and add a top cookie making a sandwich.  Enjoy!
Peanut Butter Frosting Filling Recipe adapted from Crazy for Crust

 

Enjoy!

Lindy