Homemade Halloween Oreo Cookies – This is one of those recipes that as soon as I saw it on Tara’s blog, I knew that I would be making them within days. Oreo cookies are one of the only cookies that I buy off the shelf anymore. They are always delicious and make for such a great ingredient in other baking ventures. There really isn’t anything like an Oreo!
This homemade version gives you a super chocolaty wafer-type cookie with a filling that tastes exactly like the original. I’ll be honest, some of my cookies remained soft and some turned crispy. I think some stayed soft because I didn’t flatten them as much as others so keep that in mind when you are making these. The ones that were a little softer reminded me of a whoopie pie in some ways but still tasted exactly like the original Oreo.
I loved filling these with all of the fun, bright colors and I cannot wait to make these again with other variations. Oh yes, I’ll be making these again, for sure – a peppermint version for Christmas is on the short list. 🙂
Homemade Halloween Oreo Cookies
For the cookies:
- 1¼ cups all-purpose flour
- ½ cup unsweetened or Dutch process cocoa powder
- 1 tsp. baking soda
- ¼ tsp. baking powder
- ¼ tsp. salt
- 1 to 1½ cups sugar (Use 1 cup for a truer-to-original Oreo wafer or more sugar for a sweeter chocolate cookie)
- 10 tbsp. (1 stick + 2 tbsp.) unsalted butter, at room temperature
- 1 large egg
For the cream filling:
- 4 tbsp. (½ stick) unsalted butter, at room temperature
- ¼ cup vegetable shortening
- 2 cups confectioners’ sugar, sifted
- 2 tsp. vanilla extract
- Gel food coloring, optional
1. Preheat the oven to 375˚ F. Line two baking sheets parchment paper; set aside.
2. To make the cookies: In the bowl of an electric mixer, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Mix briefly to combine. Add in the butter and mix briefly to incorporate. Add in the egg and mix until the dough forms a cohesive mass.
3. Scoop between 2 teaspoons to a scant tablespoon of batter (depending on how large you want them) onto the baking sheet. Roll dough balls into a ball, placing them a few inches apart. Gently press down on the dough balls to flatten slightly.
4. Bake for 9-11 minutes (closer to 9 minutes for smaller cookies), rotating the pans halfway through baking. Transfer the baking sheets to a wire rack and let cool completely until the cookies are firm and set. Be sure the cookies are completely cooled before filling.
5. To make the filling: Combine the butter and shortening in the bowl of an electric mixer. Beat on medium-high speed until smooth. Add the confectioners’ sugar to the bowl and mix on low speed just until incorporated. Add in the vanilla and increase the speed to medium-high. Beat until light and fluffy, 2-3 minutes. For colored filling, separate the filling into smaller bowls for as many colors as needed. Stir in gel food coloring in desired colors.
6. To assemble the cookies: Pair up the cookies by size. Use a pastry bag with the tip cut off (create a small opening) and pipe a swirl of filling onto the flat side of one cookie. Sandwich together the other side and gently press down to spread the filling.
Homemade Halloween Oreo Cookies