As a child my favorite cookie was the Oreo ^(TM).  I could eat the whole sleeve of cookies once I started, and I still can do that!  After a number of trials and errors, this is the best homemade version of a Chocolate Creme Filled Cookie that we have made, so far!  These cookies are a real treat with milk.  

Timing:  
Making Cookie Dough: 20 Minutes
Chilling Cookie Dough: 45 Minutes
Baking: 12 Minutes
Making Filling, Slicing and Filling the Cookies: 40 Minutes

Total Active Time: About 1 Hour

Servings: Just over 4 dozen Cookies

Cookie Ingredients:
1 1/4 Cup All-purpose Flour
1/2 Cup Unsweetened Cocoa
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Sugar
1/2 Cup Butter Room Temperature
2 Tablespoons Vegetable Shortening
1 Large Egg

Filling Ingredients:
1/4 Cup Room temperature, Unsalted Butter
1/4 Cup Vegetable Shortening
2 Cups Sifted Powdered Sugar
2 Teaspoons Vanilla Extract

Cookie Instructions:
In a medium sized bowl add the flour, cocoa, baking soda powder, salt, sugar and then mix with a wire whisk. In a separate bowl, beat the butter, vegetable shortening and the egg until well mixed. Then add the dry ingredients into the butter mixture, a little at a time, and continue mixing until dough comes together in a mass. Form the dough into four separate sections on long pieces of plastic wrap, covering the dough with the wrap. Roll the dough into long skinny rolls approximately 1 inch thick or to your desired width of preferred wafer size. Put the dough in the refrigerator for 45 minutes (you can leave in overnight if desired). 

Remove the wrap and cut the rolls into 1/4 – 1/3 inch slices. Place the cookies on a parchment paper lined baking sheet (or can use a silpat liner) approximately 2 inches apart.  Bake for 12 minutes at 375 F or until the wafer begins to look crinkly (You want the cookie to crisp when cooled).  Set on a rack to cool.  

Filling Instructions:
You can make the filling while the cookies are baking or  cooling!.  

Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.   Turn the mixer on high and beat for 2-­3 minutes until filling is light and fluffy. 

To fill a cookie, use a small spatula/spreader/knife to spread about a teaspoon of filling onto one side of the cookie. Pull the filling from center to the outside making a small mound at the center.  Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Eat the cookies using whatever method you prefer. I like the take apart, lick the cream, then eat the cookie method.