Oreos with Peanut Butter Cream

Oreos with Peanut Butter Cream

For the chocolate wafers - smitten kitchen
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

Peanut Butter Cream

1 cup powdered sugar

1 cup peanut butter

5 tbs butter, room temperature

1 tsp vanilla extract

1/4 tsp salt

1/3 cup milk

Set two racks in the middle of the oven. Preheat to 375°F.  

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

Peanut butter cream:
In medium bowl, place sugar, peanut butter, butter, vanilla, and salt and combine with electric mixer on medium-low speed until creamy. Slowly add milk and beat on high speed until mixture is smooth.

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. 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