1. Cream together the softened butter, sugar, and brown sugar until light and fluffy (about 2-3 minutes).
2. Next add the sourdough discard, egg yolk, and vanilla until smooth.
3. To the same bowl add the flour, black cocoa powder, baking soda, and salt.
4. Mix until a soft dough is formed.
5. Cut 1 large piece of parchment paper and dust it with flour. Roll the dough out on the parchment paper as thin and even as possible—about 1/8 inch thick. Tip: Lightly flour your rolling pin to prevent sticking.
6. Place the rolled out dough on a large baking tray, cover it and place it into the refrigerator for 1-24 hours (The longer chill time deepens the flavor and makes the dough much easier to handle).

Shape and bake the sourdough Oreo cookies

1. Once ready to bake the sourdough Oreo cookies, preheat the oven to 350 degrees F.
2. Remove the sheet of dough from the fridge and place it face-down on a lightly floured surface and gently peel off the parchment paper. (You can reuse that same parchment to line your baking sheet).
3. Cut as many 2-inch circles as possible and transfer them to your baking sheet.
4. Any additional dough will need to be rolled out and cut. If the dough seems sticky add some flour or place it in the freezer to firm up.
5. Bake the sourdough Oreo cookies for 10-12 minutes for that crispy finish (if you’d prefer a softer cookie bake for 8-10 minutes).
6. Allow them to cool on the pan and cool completely before filling. They crisp up as they cool.

Make the peanut butter cream filling

1. In a bowl, beat the softened butter until smooth and creamy.
2. Add the peanut butter and mix until fully combined and fluffy.
3. Mix in the salt and vanilla extract.
4. Gradually add the powdered sugar, mixing until thick.
5. Add heavy cream 1 tablespoon at a time until the filling becomes smooth, fluffy, and pipeable.
6. Pipe or spoon ~1 tablespoon filling onto one cookie (bottom side up) and gently press a second cook on top.
7. Once all sandwich cookies have been assembled, place them in the fridge for 10 minutes to set and enjoy!

Storage Instructions

1. Room temp (best): Store in an airtight container for up to 3 days. Cookies stay soft-crisp and filling stays creamy.
2. Fridge: Store up to 1 week, but let them sit at room temp for 10–15 minutes before eating (filling firms up in the fridge).
3. Freezer: Freeze in an airtight container for up to 2 months.Thaw at room temp for about 30 minutes.