Homemade Halloween Oreos

A twist on a classic chocolate sandwich cookie with crème in the middle with a spooky Halloween but better. These are soft and chewy without milk.

I love Oreos!  You can see that in two other posts that I have made Jumbo Oreo Cheesecake Cookies and Eggless Oreo Cheesecake Cookie Dough.

In the past, I have made homemade Oreos but that was years ago and the recipe just didn't come out right. The cookies were really crunchy and had hardly any flavor and it took me many years to finally get a perfect recipe.

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Homemade Halloween Oreos

Time

Prep: 15 minutes
Chill: 1 1/2 hour
Baking: 10 minutes

Ingredients 

Oreo Cookies

2 1/2 cups Unbleached All Purpose Flour
3/4 cups Dark Brown Sugar, packed
1 cup Granulated Sugar, I used unrefined sugar
1 1/4 (2 1/2 sticks) Unsalted Butter, softened
3/4 teaspoon Fine Sea Salt
1 cup Black Cocoa Powder, can use Unsweetened Dark Cocoa Powder
2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
2 Tablespoons Vanilla Extract
2 eggs, room temperature
1 tablespoon Cold Brew Coffee, can use instant coffee

Halloween Crème

1 cup (1 stick) Vegetable Shortening
3 cups Confectioners' Sugar
2 teaspoons Vanilla Bean Paste, scrapings from 2 to 3 beans
1 to 2 Tablespoons Milk
1 tube Orange Gel Food Coloring

1. Cream vegetable shortening for 5 minutes or until light and fluffy. Add in the scraping of the vanilla beans then slowly add confectioners' sugar one cup at a time then add food coloring, it took me a whole tube to get the color it may not yours. Splash a little milk. Place in refrigerator
2. In a smaller bowl, combine flour, baking powder, baking soda and salt. Set aside.
3. In a larger bowl, cream together butter, dark brown sugar and granulated sugar for 5 minutes or until light and fluffy.
4. Add vanilla extract then half the cocoa-flour mixture. Mix. Add one egg. Pour in the rest of the flour then the last egg well combined. The dough will be sticky, that's okay.
5. Cover bowl and place in refrigerator for 1 hour.
6. While the dough is chilling cover cookie sheets with parchment paper.
7. With a cookie scoop or a tablespoon spoon, scoop out 1 1/2 tablespoons of cookie dough and place on pan with at least 2 inches space between cookies.
8. Place scooped cookie dough back in the fridge for 30 minutes. Colder dough bakes better so it won't spread.
9. Preheat oven to 325 degrees. Gently press cookie dough with the bottom of a measuring cup or small cup.  Bake cookies for 10 to 12 minutes. Rotate pans halfway through baking. The cookies will be slightly cracked on top.
10. Remove from oven and let cool on pans for 10 minutes. Slide parchment paper off pan on a wired rack and let cool completely before adding crème.
11. Pipe with a sandwich bag on Halloween crème on one cookie then place another on top. Store in a cool place.

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