Search Term

Enter a search term (optional)


Select One (optional)




Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Homemade Halloween Oreos

By: Mary Voelker, AllFreeCopycatRecipes Original Recipe
Homemade Halloween Oreos
This image courtesy of

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.


  1. To Make the Cookies

  2. Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.

  3. Melt the chocolate in the microwave at 15-second intervals, stirring well in between each time. Heat until completely melted.

  4. 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.

  5. 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.

  6. Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.

  7. 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.

  8. 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.

  9. To Make the Filling

  10. 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.

  11. 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.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Olive Garden Zuppa Toscana Knockoff

This Olive Garden Zuppa Toscana Knockoff recipe is rich and creamy in all the right ways. It will take you longer to drive to the… Continue reading: "Olive Garden Zuppa Toscana Knockoff"

Something worth saving?

Register now for FREE to:

  • SAVE all your favorite recipes
  • ADD personal notes
  • QUICKLY reference your recipes


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Do Not Sell My Personal Information Keyword Index Privacy Policy Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It