Oreo Cookies

Preheat your oven to 325 degrees F and line a baking sheet.

Sift together the first four ingredients and set aside. Using a stand mixer, mix together the sugar, egg and vanilla until creamy.

Melt the butter and chocolate chips in separate bowls. Once melted, stir the chocolate mixture into the butter and combine.

With the mixer running, add the chocolate butter mixture to the bowl.

Once thoroughly combined, slowly add the dry ingredients to the wet and combine. Dough will be sticky. Put the bowl into the refrigerator for one hour.

Remove the bowl from the fridge and divide into 2 equal halves. Form two, round logs (about 2 inches in diameter) and wrap in clear wrap. Put the logs back into the fridge for two hours or overnight.

Take out one log at a time and cut into 1/4-inch slices (if you take out the dough the next day, let it sit on the counter for 10 minutes before cutting). If you want to make perfectly round cookies, use a 2-inch round cookie cutter to cut out round cookies out of the 1/4-inch slices. Put the cookies onto the baking sheet and put into the oven. Bake for 20 minutes. Remove the cookies from the oven, let cool for 5 minutes and transfer to a cooling rack. Continue with the second cookie dough log.

While the cookies are cooling, mix all the ingredients for the filling together until smooth.

Place 1 teaspoon of filling into the middle of a chocolate cookie. Place another cookie on top and press down until cream filling is equally spread between the two cookies. Repeat until all cookies and filling are used up.