Name: Almost Oh-ree-oh's
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 40 to 50 cookies
Ingredients: For chocolate cookies:; 1 1/4 cups flour; 1 cup granulated sugar; 1/2 cup (packed) light brown sugar; 1 tsp. baking soda; 1/4 tsp. baking powder; 10 Tbsp. unsalted butter, room temperature; 1 large egg; For creamy filling:; 1/4 cup unsalted butter, room temperature; 1/4 cup vegetable shortening; 2 cups powdered sugar; 2 Tbsp. milk

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Almost Oh-ree-oh's

Recipe by Adapted by Becky Schiffle from My Baking Addiction

All-Purpose Cooking

Baking

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

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Serves 40 to 50 cookies

Prep Time 15 minutes

Cooking Time 10 minutes

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Ingredients

For chocolate cookies: 1 1/4 cups flour 1 cup granulated sugar 1/2 cup (packed) light brown sugar 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. Mayan Sea Salt

10 Tbsp. unsalted butter, room temperature 1 large egg For creamy filling: 1/4 cup unsalted butter, room temperature 1/4 cup vegetable shortening 2 cups powdered sugar 2 Tbsp. milk

1 Tbsp. Pure Madagascar Vanilla Extract

Dutched Cocoa Powder

Directions

Step 1 For chocolate cookies: Preheat oven to 375 degrees, set rack in middle of oven, and line a baking sheet with parchment paper. In the bowl of a stand mixer, combine flour, sugars, cocoa powders, baking soda, baking powder, and salt. Add butter and mix for 1 min. on low speed. Add egg and mix for 2 more min. Scoop dough to form balls (2 tsp. each) and place on baking sheet about 2 inches apart. Use the bottom of a glass to slightly flatten each ball. Bake 9 min., rotating sheet halfway through. Let cool for 10 min., then move to a wire rack. Repeat with remaining dough.

Step 2 For creamy filling: In the bowl of a stand mixer, mix butter and shortening on low for 30 seconds, or until combined. Add powdered sugar 1/2 cup at a time, mixing after each addition. Add milk and vanilla, mix on low for 30 seconds, then beat on high speed for 2 to 3 min., or until filling is light and fluffy.

Step 3 To assemble: Scoop frosting into a quart-sized zip top bag and cut off one corner. Lay out half of the cooled cookies, bottom-side up, and use bag to pipe about 1 Tbsp. of filling onto each. Sandwich the filling with remaining cookies and press together. Store leftover cookies at room temperature in an airtight container.