1. Preheat oven to 375 degrees.

2. In a stand mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While on low speed, add the butter, and then the egg. Continue mixing until dough comes together in a mass.

3. Take rounded teaspoons of dough and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9-11 minutes. Set baking sheets on a rack to cool.

4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

5. To assemble the cookies, spoon (or use a pastry bag) a dollop of cream in the center of a cookie. I use my cookie scoop, it’s just the right size. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Makes 25 to 30 sandwich cookies

*I just used my cookie scoop, so they were huge. I made 16 sandwich cookies, but they turned out great. Just baked them 2 minutes longer.

*Next time I’ll roll the dough balls in my hands and then flatten them slightly (like the recipe says). I did that to two cookies to see what the difference was (the rest I just scooped and dumped), and the rolled ones turned out prettier.

*I didn’t use parchment paper and it was fine. Just a little more clean-up, but no sticking.

*I think these would qualify as double-stuff oreos. It was too much for us. Next time I’ll just throw away the extra cream instead of using it.