Ingredients
- 1 1/4 cup flour
- 1/2 cup unsweetened Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 10 Tablespoons (1 1/4 sticks) unsalted butter, at room temperature
- 1 large egg
Preparation
Step 1
Using a mixer, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Mix briefly to combine. Add the butter to the bowl and mix briefly. Add in the egg and mix until the dough forms a cohesive mass.
Scoop a Tablespoon of dough onto a cookie sheet lined with parchment paper or a silicone baking mat. (I used my cookie scooper for this, but I would have liked to use a smaller size as some of my oreos turned out pretty monstrous).
Gently press down on the dough balls to flatten slightly.
Bake for 9-11 minutes at 375 degrees, rotating the pans halfway through. Let cool some before removing cookies to a cooling rack to finish cooling. The cookies must be 100% cooled before filling.
Frosting:
4 Tablespoons (1/4 cup) room temperature unsalted butter
1/4 cup vegetable shortening (Crisco)
2 cups powdered sugar
2 teaspoons vanilla extract
*Note, most times I only make half of a recipe for frosting, because usually the full recipe is way to much for the number of cookies that I ended up with. But make the full recipe for the oreos. Trust me.
Combine the butter and shortening and beat on a med/high speed until smooth. Add the powdered sugar and slowly incorporate it. Then increase speed and beat until light and fluffy, 2-3 minutes. Blend in the Vanilla Extract.
Pair the cookies up by size. Use a pastry bag fitted with the large pain rough tip to pipe the filling onto one side of the cookie. Sandwich together and press down/twist to cause the filling to spread out to the edges of the cookie. If you don't have a pastry bag, you can also use a knife or the back of a spoon to spread the filling onto the cookies.