Halloween Oreo Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the chocolate cookies:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">60g Dutch-processed cocoa powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">130g unsalted butter, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the orange cream filling:</li><li class="ingredients-single-item">120g unsalted butter, at room temperature</li><li class="ingredients-single-item">250g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">Orange gel food coloring</li><li class="ingredients-single-item">Optional: 1/2 tsp orange extract for flavor</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">5cm (2-inch) round cookie cutter</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Cooling racks</li><li class="equipment-single-item">Piping bag (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. The cocoa powder provides both flavor and color - Dutch-processed gives the cookies that deep, dark Oreo-like appearance. Set this mixture aside while you prepare the wet ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for about 3 minutes until light and fluffy. This incorporates air into the mixture, helping your cookies maintain their shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and vanilla extract to the butter mixture and beat until fully incorporated, scraping down the sides of the bowl as needed. The mixture should look smooth and slightly glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just combined. Be careful not to overmix as this can develop the gluten and make your cookies tough rather than crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough into two equal portions and flatten each into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days. Chilling the dough is crucial as it firms up the butter, preventing the cookies from spreading too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to bake, preheat your oven to 175°C (350°F). Line baking sheets with parchment paper or silicone mats. Remove one disc of dough from the refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the dough to about 3mm (1/8 inch) thickness. Cut out cookies using a 5cm (2-inch) round cookie cutter, transferring them to the prepared baking sheets, spacing them about 2.5cm (1 inch) apart.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the authentic Oreo look, use a toothpick to create a simple pattern on top of half the cookies (these will be your tops). You can make lines, dots, or even tiny Halloween designs like bats or pumpkins. This adds that special Halloween touch!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 10-12 minutes or until the edges are firm but not darkened. These cookies won't change color much during baking due to their dark chocolate appearance, so don't rely on color as your only indicator for doneness. They should be set but still slightly soft in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They'll firm up as they cool, developing that signature crisp Oreo texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the cookies cool, prepare the filling. In your stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Gradually add the powdered sugar, mixing on low speed until incorporated, then increase to medium speed and beat until light and fluffy, about 3-4 minutes. Add the vanilla extract, salt, and orange extract if using.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Add orange gel food coloring a little at a time, mixing thoroughly until you achieve a vibrant Halloween orange. Gel coloring is best as it won't thin your filling like liquid food coloring might.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Once the cookies are completely cool, match them in pairs of similar size. Spoon or pipe about 1-2 teaspoons of filling onto the flat side of one cookie from each pair. Gently press the second cookie on top, flat side down, to create a sandwich, being careful not to press too hard or the filling will squeeze out.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>For the best flavor and texture, let the assembled cookies sit for at least 2 hours before serving. This allows the filling to set and the flavors to meld. Store your Halloween Oreos in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. They'll actually improve and soften slightly after a day!</li></ol>