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
In a stand mixer cream together butter, granulated sugar and brown sugar. Then add eggs and vanilla and mix just until combined.
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.
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.)
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)
Makes about 25 sandwich cookies (1 tablespoon dough ball per cookie)
Chocolate cookie recipe adapted from
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
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
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