Mint Cream Cookie

I made these chocolate mint cookies -- they are like Oreos, only better! ** Here is a picture from 2011 Christmas season of the Oreos that i made again: [link] **

Instead of spreading the filling on the cookie, I piped it on with a star head.

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 to 1 1/2 c. sugar (use less for 'real' oreo taste)
1/2 c. plus 2 tbsp (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the Cream filling:
1/2 c. room-temperature, unsalted butter (1 stick)
2 c. sifted confectioners’ sugar
2 tsp mint extract and green color (till taste/color is what you want)

1. Thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Add the butter, and then the egg, while beating. Mix dough completely.
2. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. Spray bottom of a cup with PAM (or any non-stick spray, or real oil) and flatten each cookie. Bake for 9 minutes.
3. Cream Centers: At low speed mix butter till smooth, then gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
4. Use a pastry bag (or a ziplock with the tip cut off) to put small tsp amount of cream in the center of one of the cookies. Place and press another like-sized cookie on top.