As far as store-bought cookies go, I’m pretty loyal to the Nutter Butter and the Double Stuf Oreo. Regular Oreos don’t have quite enough filling for my preference, though I’ll certainly eat them. This cookie is like a homemade Oreo on steroids; you can certainly make them smaller, using a one-inch cookie scoop if you prefer. Someday soon, I’ll devise a recipe for a homemade Nutter Butter.
- 1 1/4 cups flour
- 3/4 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups sugar, plus more for flattening cookies
- 10 tablespoons of butter, softened
- 1 large egg, room temperature
- Vanilla Cream Filling (see below)
Preheat oven to 375 degrees.
Line several baking sheets with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In a mixing bowl, cream together butter and sugar.
Add egg and beat well.
Slowly add the flour mixture, beating until combined.
Using a two-inch cookie scoop, drop dough onto baking sheets.
Pour about 1/4 cup of sugar in a small bowl. Butter the bottom of a glass and dip it in the sugar, then press each ball of dough to flatten. You will need to re-butter the glass several times; if the glass sticks to the dough after flattening, gently peel the dough away with a knife.
Bake for 10 minutes, rotating baking sheets halfway through.
Cool completely before filling and sandwiching.
Vanilla Cream Filling
- 4 tablespoons butter, softened
- 1/4 cup shortening
- 1 3/4 cups powdered sugar
- 1/2 tablespoon vanilla extract
In a mixing bowl, beat together butter and shortening.
Add powdered sugar in small batches, beating until combined. Once all sugar is incorporated, beat on medium speed for two minutes
Add vanilla and beat to combine.
Using a one-inch cookie scoop, drop scoops of filling onto half of the cookies. Spread filling to the edges, then top with another cookie.