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5 from 2 votes

Homemade Halloween Oreos

A homemade version of the classic cookie sandwich all dressed up for Halloween!
Course: Dessert
Cuisine: Cookies
Servings: 25 cookies
Author: Heather Perine

Ingredients

For the cookies

  • 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

For the filling

  • 1/2 cup unsalted butter softened
  • 1 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • Pinch of kosher salt

Instructions

  • 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.
  • 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.
  • 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.
  • Store covered at room temperature for up to a week or frozen for up to 3 months.

Notes

  • Use your food processor so the dough comes together easily for you. This is a thick dough so the processor makes fast work.
  • Be sure to measure your flour properly so your dough has the right consistency. 
  • Use softened butter to properly cream the dough. Here are 3 easy ways to get that done quickly!
  • Make sure your egg is at room temperature. To do this quickly, simply add your egg to a bowl of warm water for 10 minutes before baking. 
  • Use a 1-inch cookie scoop for even scooping.
  • Adapted Oreo Cookie recipe from Smitten Kitchen, Filling Recipe from Flour Bakery