Halloween “Oreos”
Makes 25-30 sandwich cookies
Equipment
- Baking sheets
- Parchment paper
- Small sauce pan
- Small Bowl
- Large Bowl
- Whisk
- Wire rack
- Medium bowl
- Electric mixer
- Piping bag or ziplock bag
Ingredients
Cookies
- 10 Tbsp unsalted butter
- 1 cup all purpose flour
- ½ cup cocoa powder dutch process is best!
- 1 tsp baking soda
- ½ tsp kosher salt
- ¼ tsp baking powder
- 1 ½ cups sugar
- 1 egg
- 1 tsp vanilla bean paste or extract
Cream
- 2 sticks 8 oz unsalted butter, very soft
- 2 cups powdered sugar
- 1 tsp vanilla bean paste or extract
- ¼ tsp kosher salt
- Zest of an orange optional*
- Orange gel food color
Instructions
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- Place butter in a small sauce pan and melt over low heat. Continue to to cook, stirring constantly, until butter is a nice amber brown. Immediately pour browned butter into a small bowl and set aside as you prepare the dry ingredients.
- In a large bowl, sift flour, cocoa powder, baking soda, kosher salt, and baking powder. Whisk in sugar to fully combine.
- Add in egg, vanilla, and reserved brown butter (it can be slightly warm still). Quickly mix everything together so that the warm butter doesn’t cook the egg (this probably won’t happen, but just in case haha). The dough will be a bit dry and crumbly, but will hold together when pressed with your hands. (this can be done using an electric mixer as well!)
- Measure out a heaping packed teaspoon of dough and roll into a uniform ball. (I like to make these cookies small as they are rich!)**
- Press down to flatten the cookies slightly. Bake for 7-9 minutes until just set and a bit crackly looking on the top. Let cool on the tray for 5 minutes and then transfer to a wire rack.
- Repeat baking with all the dough. Let cookies cool completely.
- Next prepare the filling. In a medium bowl, add butter, powdered sugar, vanilla, and salt. Beat with an electric mixer until smooth and fluffy. Dye the frosting orange to your desired color. Stir in orange zest, if using.
- Transfer filling to a piping bag or ziplock bag. Pipe filling on one cookie and sandwich another cookie on top.
- Serve right away, or for even better results, place cookies in an airtight container and leave out at room temperature overnight. The cookies and filling will “meld” together into a more cohesive sandwich cookie when stored.
Notes
* You can add the zest if you want a fun orangey oreo, but if you are looking for the classic oreo taste, just skip it
** You can also weigh each cookie ball to 11g for perfectly even cookies
Tried this recipe?Let us know how it was!
