Homemade Halloween Oreos
There is nothing better than an Oreo and a glass of cold milk. With this Homemade Halloween Oreos recipe you can have your favorite cookie whenever you would like it. For added fun, use food coloring to change the color of your Oreo filling. This orange filling makes this Oreo cookie recipe the perfect Halloween dessert recipe. Leave the filling white for a classic Oreo, or change it to red or green for Christmas or even pink for Easter. No matter what color you choose to make your Oreo, this cookie recipe will not disappoint.
This Recipe is Adapted from Classic Snacks Made From Scratch, 2013, Published by Ulysses Press
Yields2 dozen cookies
- For the Cookies:
- 3 cups of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1 tablespoon of baking soda
- 1 1/2 teaspoon of baking powder
- 1 teaspoon of salt
- 2 ounces of semisweet chocolate
- 8 tablespoons of unsalted butter
- 1/2 cup of vegetable shortening
- 1 cup of granulated sugar
- 2 large eggs
- For the Filling:
- 2 1/2 cups of powdered sugar
- 2 tablespoons of light corn syrup
- 2 tablespoons of reduced-fat milk
- 1 tablespoon of vegetable shortening
- Orange food coloring, or red and yellow food coloring if no orange can be found.
To Make the Cookies
Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
Melt the chocolate in the microwave at 15-second intervals, stirring well in between each time. Heat until completely melted.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, shortening, and sugar for 3-4 minutes until creamy. Reduce mixer speed from medium to low and add the eggs. Mix thoroughly. Pour in the melted chocolate and mix until just combined.
Add the remaining dry ingredients and mix until a soft dough forms. Split the dough into 2 discs and wrap each with plastic wrap. Refrigerate for at least one hour, or until the dough is firm.
Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.
On a floured surface, roll one of the dough discs to a 1/4-inch thickness and stamp out cookie rounds using a cookie cutter or biscuit cutter. Remove the stamped cookies from the work surface to the prepared baking sheets. Do the same with the second disc of dough until all of the dough has been stamped out and placed onto the cookie sheets.
Bake the cookies for 10 minutes, or until the cookies are slightly crispy at the edges and soft in the center. Remove the cookies from the baking sheets and onto a wire rack. Allow the cookies to cool completely before filling.
To Make the Filling
Using the stand mixer fitted with the paddle attachment, mix the powdered sugar, corn syrup, milk, and vegetable shortening on a low speed until combined. Add orange food coloring and mix for 30 more seconds. Continue to add orange food coloring until desired color is reached.
Spoon 1 teapsoon of filling onto the center of the flat side of the cookie. Place the flat side of the second cookie on top, gently pushing to spread the filling evenly. Repeat until all of the cookies are filled.