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Recipe Reviews (5 out of 5 stars)

Almost Oh-ree-oh!

Yields: 20 to 25 sandwich cookies
Make this recipe how many times?
Savory Spice Shop Ingredients
Cocoa Powder, Dutch 2 oz bag $2.80
Cocoa Powder, Black Onyx 2 oz bag $4.25
Vanilla Extract Pure Madagascar -2floz $4.75

These taste like the real deal! Perfect with a glass of milk and a youthful attitude.

Ingredients:

  • For chocolate cookies:

  • 1 1/4 cups flour
  • 1/4 cup Dutch cocoa powder
  • 1/4 cup black onyx cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup plus 2 Tbsp. unsalted butter (1 1/4 sticks)
  • For creamy filling:

  • 1/4 cup unsalted butter
  • 1/4 cup vegetable shortening*
  • 2 cups powdered sugar, sifted
  • 2 tsp. pure Madagascar vanilla extract
  • 1 large egg

Notes:

*Butter can be substituted for vegetable shortening.

Directions:

For cookies: Preheat oven to 375 degrees. Set rack in middle of oven. In mixing bowl, thoroughly mix flour, cocoas, baking soda, baking powder, salt and sugars. On low speed, add butter then add egg. Continue mixing until dough comes together in a mass (about 3 min.). Place 2 tsp. batter at a time on a parchment-lined baking sheet about 2 inches apart. Use the bottom of a glass to slightly flatten dough. Bake for 9 min., rotating once. Set on baking racks to cool. For filling: Mix butter and shortening on low speed, gradually beating in the sugar and vanilla. When combined, turn mixer on high and beat for 2 to 3 min. until light and fluffy. To assemble cookies, put filling in a gallon-sized zip top bag. Squeeze all filling to one corner, and cut off the corner of bag. Pipe about 1 tsp. of filling into the center of one cookie then sandwich with another cookie.

Yields:

20 to 25 sandwich cookies

Thanks to:

Becky Schiffle, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Almost Oh-ree-oh!


  • Review by: suzykklein
    9/3/14

    I can't believe how much these taste like the real thing! They are delicious and very sweet. I like making the cookies just a little smaller than the recipe suggests (1 tsp. instead of 2 tsp. scoops) so you end up with one to two bite cookies. A little of bit of this sweet cookie goes a long way.

“Second year in a row using your spices for gifts for our team at work! Thank you!”

-Josiah G.

Almost Oh-ree-oh!


Yields: 20 to 25 sandwich cookies

Ingredients:

  • For chocolate cookies:

  • 1 1/4 cups flour
  • 1/4 cup Dutch cocoa powder
  • 1/4 cup black onyx cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup plus 2 Tbsp. unsalted butter (1 1/4 sticks)
  • For creamy filling:

  • 1/4 cup unsalted butter
  • 1/4 cup vegetable shortening*
  • 2 cups powdered sugar, sifted
  • 2 tsp. pure Madagascar vanilla extract
  • 1 large egg

Notes:

*Butter can be substituted for vegetable shortening.

Directions:

For cookies: Preheat oven to 375 degrees. Set rack in middle of oven. In mixing bowl, thoroughly mix flour, cocoas, baking soda, baking powder, salt and sugars. On low speed, add butter then add egg. Continue mixing until dough comes together in a mass (about 3 min.). Place 2 tsp. batter at a time on a parchment-lined baking sheet about 2 inches apart. Use the bottom of a glass to slightly flatten dough. Bake for 9 min., rotating once. Set on baking racks to cool. For filling: Mix butter and shortening on low speed, gradually beating in the sugar and vanilla. When combined, turn mixer on high and beat for 2 to 3 min. until light and fluffy. To assemble cookies, put filling in a gallon-sized zip top bag. Squeeze all filling to one corner, and cut off the corner of bag. Pipe about 1 tsp. of filling into the center of one cookie then sandwich with another cookie.

Yields:

20 to 25 sandwich cookies

Thanks to:

Becky Schiffle, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.