Classic Snacks Made from Scratch Oreos

1. Stage

Cookies: Whisk flour, cocoa powder, baked soda, baking powder, and salt together into a large bowl until no lumps remain.

2. Stage

Melt chocolate in a small saucepan over low heat, stirring constantly, or microwave at 15-second intervals, stirring between each burst, until liquefied. Set aside to cool slightly.

3. Stage

In bowl of a stand mixer fitted with paddle attachment, beat butter, shortening, and sugar on medium speed for 3 to 4 minutes, until light, fluffy, and creamy. Reduce speed to low and add eggs one at a time, mixing thoroughly before adding next. Pour in melted chocolate and mix until just combined.

4. Stage

Add dry ingredients and mix until a soft dough forms. Shape into 2 discs of roughly equal size and wrap each in plastic wrap. Refrigerate for at least 1 hour, until firm.

5. Stage

Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper or Silpat liners

6. Stage

On a floured work surface, roll one of dough discs to 1/4-inch thickness and stamp out cookie rounds, using a 1 1/2-inch cookie or biscuit cutter. Transfer rounds to prepared baking sheet and repeat with remaining disc of dough.

7. Stage

Bake for 10 to 12 minutes, or until cookies are slightly crispy at edges and puffed but still pliable in center. Cool completely on a wire rack before filling.

8. Stage

Fill Cookies: Using stand mixer fitted with paddle attachment, mix powdered sugar, corn syrup, milk, and shortening on low speed until combined, about 30 seconds. Increase mixer speed to medium and beat for 30 more seconds to whip slightly.

9. Stage

With flat side of a cooled cookie facing up, spoon 1 teaspoon filling onto center. Top with a second cookie, flat side down, spreading filling evenly. Repeat to fill all cookies.

10. Stage

Store cookies at room temperature in an airtight container for up to a week.