A homemade version of the famous chocolate sandwich cookies all dressed up for Halloween!
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Happy Halloween everyone! I don’t know about you but I love Halloween, even more so I think as an adult! Does anyone else feel this way about Halloween? I love dressing up, the decorations, and ok I am a sucker for all the candy.
If you are looking for a little homemade treat though to bring to that Halloween party or school party then this is the recipe. And believe it or not, it’s fairly easy! I promise! And oh my word. Delicious.
This recipe starts with a dark, dark cocoa powder. Oreos as you know is a BLACK cookie sandwich. To achieve those results, you need a black cocoa powder. If you don’t have any, you can always get some here. You could also use a Dutch cocoa powder, but it might not be as black in the end. No less delicious, however.
For these cookies, you want to roll the dough into 1-inch balls.
Then flatten slightly with your hand.
When they come out of the oven they will be slightly puffy but they will flatten out. Perfect for making sandwiches with. They would be delicious on their own!
Then you need to make your filling. I made an all butter filling. Most recipes I found were made with shortening. I am just not a fan of using shortening so I went with good old butter. The filling will be soft at first but then harden up if you stick them in the fridge for a bit. The simply scoop, and smush two halves together.
I also made my filling orange for the holiday. I just couldn’t resist. These cookies could obviously be left white in the middle, or be dressed up for any holiday!
This dough was adapted from Smitten Kitchen (adapted from Retro Desserts). She suggested to achieve that slightly salty mildy sweet Oreo cookie taste we all know and love to reduce the amount of sugar. So that is exactly what I did and the Oreo taste was spot on.
I used the filling recipe from a beloved cookbook of mine and bakery, Flour. Flour is a local Boston bakery and every treat and recipe I have made or enjoyed from this place is amazing. Her Oreo cookie recipe is a bit more complicated, but her filling was made with all butter so I used her recipe for the filling. It did not disappoint. Maybe that’s why there always lines out her door…
These cookies are obviously even better when dunked in milk.
Dunk them or not.Color them or not.
Heck,, roll them in sprinkles. Whatever you do you have to make these cookies. You will never buy another package of Oreos again. No tricks. No lies. They are perfect treat after a long night of tricking and treating or during a scary movie. Whatever your Halloween heart desires.
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To Make These Halloween Oreos You Will Need:
- Heavy Duty Aluminum Cookies sheets like these ones
- Silicone baking mats
- Cooling Racks
- Cookie Scoops
- Stand mixer or hand mixer for the frosting
- Black Onyx Cocoa Powder
And don’t forget if you make this recipe, snap a photo and be sure to share it with the #bostongirlbakes so I can see! I love hearing from you too- so be sure to let me know if you like this recipe and leave me a comment below!
- 1 1/4 cups (155 grams) all-purpose flour
- 1/2 cup (45 grams, but cocoa weights can vary greatly) unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup plus 2 tablespoons (1 1/4 sticks or 140 grams) room-temperature, unsalted butter
- 1 large egg
- 1/2 cup unsalted butter, softened
- 1 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- Pinch of kosher salt
- 1.Set two racks in the middle of the oven. Preheat to 375°F.
- 2.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.
- 3.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.
- 4.To make the filling, place butter in a mixing bowl, and at low speed, 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. If you are adding the orange coloring, add it now. I just kept adding it until I was happy with the color.
- 5.To assemble the cookies, using a 1-inch cookie scoop, scoop a tablespoon 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. Eat immediately with a glass of milk.
Love these! I’m making these even though Halloween is over! Thanks Heather!
Aaron,
Yes they definitely should be enjoyed whenever. I’m wishing I still had some left…*sigh*
Heather