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Saffron Salt Is Back For February | Free Shipping Now At $49
Saffron Salt Is Back For February | Free Shipping Now At $49

Test Kitchen Approved

Almost Oh-ree-oh's

Adapted by Becky Schiffle from My Baking Addiction


40 to 50 cookies

Prep Time

15 Minutes

Cooking Time

10 Minutes

Adapted by Becky Schiffle from My Baking Addiction

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


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

Savory Spice ingredients in this recipe

  • Dutch Cocoa Powder

    Cocoa powder comes from beans that grow in pods on the Theobroma cacao tree. Native to many South American countries, these trees now grow all arou...

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  • Black Onyx Cocoa Powder

    This cocoa powder has been alkalized to the extreme, producing a dark, purplish black cocoa that makes for an impressive black-as-coal baked good. ...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Pure Madagascar Vanilla Extract

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. As with all our vanil...

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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. 

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.

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.