If you are a baker, this is one recipe that you should try out at least once. Double-stuffed Oreos are a favorite with my husband and my kids but this recipe puts the store-bought stuff to shame. When I made these cookies previously I used only butter for the vanilla cream filling but it is better with a mixture of butter and shortening. My other change was to use Hershey’s Special Dark cocoa powder and that made them that much better.
(adapted from Martha Stewart’s Cookies)
- 1 1/4 cup all-purpose flour
- 3/4 cup unsweetened Hershey’s Special Dark cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups, sugar, plus more for rolling cookie dough in
- 10 Tbsp (1 1/4 sticks) unsalted butter, room temperature
- 1 large egg, room temperature
- Vanilla cream filling (recipe follows)
Preheat oven to 375°F. Sift together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl and set aside. In another bowl, cream together sugar and butter until light and fluffy. (Use a mixer or mix with a wooden spoon.)
Add egg to the butter/sugar mixture and beat to combine. With mixer on low speed, gradually add flour mixture; continue beating until dough is well combined. Roll 1/2-inch balls of dough in sugar and place onto parchment-lined baking sheets about 2 inches apart. Use the bottom of a glass to flatten cookies to about 1/8 inch thick. Bake until cookies are firm, 10 to 12 minutes, rotating sheets halfway through. For a softer, more chewy cookie bake for less time. Transfer cookies to wire racks to cool completely.
Place 1 Tbsp cream filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days.
Vanilla Cream Filling
- 1/2 cup unsalted butter, room temperature
- 1/2 cup solid vegetable shortening
- 3 1/2 cups confectioners’ sugar
- 1 Tbsp pure vanilla extract
With an electric mixer, cream butter and vegetable shortening until fluffy. On low speed, gradually add confectioners’ sugar and continue beating until light and fluffy, about 2 minutes. Add vanilla and beat to combine. Set aside at room temperature until ready to use.