Halloween Chocolate Sandwich Cookies
These Halloween Chocolate Sandwich Cookies are the perfect spooky treat to make during the spooky season. With a rich, dark cocoa flavor and a vibrant orange buttercream filling, they’re sure to be a hit at any Halloween gathering. Let’s get right into it!
How To Make Halloween Chocolate Sandwich Cookies
Prepare the Cookie Dough:
Start by preparing two cookie sheets with parchment paper. Set aside.
In a medium bowl, whisk together the flour, black cocoa powder, baking soda, and salt.
In a larger bowl, cream together the butter and sugar until light and fluffy—about 2 minutes. Add in the eggs and vanilla extract, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Chill the Dough:
Divide the dough in half and roll each portion between two sheets of parchment paper to about 1/8″-1/4″ thick.
Place the rolled dough on a cookie sheet and chill in the fridge for at least 1 1/2 hours.
Bake the Cookies:
Preheat your oven to 350°F.
Once the dough has chilled, use cookie cutters to cut out your desired shapes. Place the cutouts on the prepared baking sheets, spacing them about 1 1/2″ apart.
Bake for 8-9 minutes, then transfer to a wire rack to cool completely.
Make the Buttercream Filling:
Cream together the butter and confectioner’s sugar, gradually adding in the heavy cream until smooth.
Add the salt, vanilla extract, and orange food gel. Mix until the buttercream is evenly colored.
Assemble the Cookies:
Spread or pipe the buttercream onto the flat side of one cookie, then top with another cookie to form a sandwich.
Repeat with the remaining cookies.
Why Do I Need To Chill The Cookie Dough?
Chilling the cookie dough is a crucial step in this recipe. It helps the dough firm up, making it easier to cut into shapes without sticking or losing definition. Additionally, chilled dough prevents the cookies from spreading too much during baking, ensuring they retain their shape and texture.
What Is Black Cocoa Powder?
Black cocoa powder is a key ingredient in these cookies, giving them their deep, dark color and intense chocolate flavor. It’s a type of Dutch-process cocoa that’s been heavily alkalized, resulting in a smooth, rich taste without the acidity found in natural cocoa powder. This cocoa powder is often used in recipes that call for a deep color, such as Oreo cookies.
Recipe Tips
Use Parchment Paper: Rolling the dough between parchment paper makes it easier to transfer to the fridge and ensures an even thickness.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to avoid tough cookies.
Test Your Oven: Oven temperatures can vary, so keep an eye on your cookies while they bake to avoid overbaking.
Storing: Store assembled cookies in an airtight container at room temperature for up to 3 days.
More Recipes Like Halloween Chocolate Sandwich Cookies
Halloween Snoopy Designed Sponge Cake
Halloween Brownies
Halloween Pumpkin Donuts
Chocolate Caramel Halloween Tart
Halloween Cream Puffs
Halloween Oreo Pops
I hope you enjoy these copycat Halloween Oreos as much as I do! As always please tag me in all of your creations on social media – it makes me so happy to see so many of you enjoying my recipes!
Link For Products
Halloween Chocolate Sandwich Cookies
Join my creative baking community! In depth courses, direct access to me, and more 🤎 Click here to join!
20-25
servings20
minutes8
minutesKeep the screen of your device on.
Ingredients
2 cups all-purpose flour
1 1/4 cups black cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs, room temperature
2 tsp. vanilla extract
- Buttercream Filling
3/4 cups unsalted butter, room temperature
3 1/2 cups confectioner’s sugar
1/4 tsp. salt
1 tsp. vanilla extract
3-5 Tbsp. heavy whipping cream
2-3 orange food gel
Directions
- Prepare two cookie sheets by placing parchment paper on each. Set aside.
- In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate, larger bowl or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar. Scrape down the sides of the bowl as you go. Cream the butter and sugar together until the mixture is light and fluffy and fully combined – about 2 minutes.
- Add the eggs and vanilla to the butter mixture and continue to mix on low speed scraping down the sides of the bowl as you go.
- Once all the wet ingredients are evenly combined, add the dry ingredients to the wet. Mix until a dough starts to form, then scrape down the sides of the bowl then finish mixing the dough until everything is nice and evenly combined.
- Split the dough in half then roll each one evenly between two pieces of parchment paper about 1/8″-1/4″ thick. The dough will be thin so work gently. Keeping the dough between two layers of parchment paper for easy transferring, lay them down on a cookie sheet then chill them in the fridge for 1 1/2 hours.
- Preheat the oven to 350 degrees F. once the dough has chilled.
- Cut out as many cookies as you can rerolling the scraps until all of the dough has been used up. The dough may become soft and hard to work with the longer it sits out so transfer it to the fridge as needed to keep it firm and easier to work with.
- Place the cutout cookies onto the prepared cookie sheets about 1 1/2″ apart. They will not spread very much.
- Bake for 8-9 minutes. Allow the cookies to cool completely on a wire rack before decorating.
- Once the cookies have cooled completely they can be filled. To make the buttercream, cream together the butter and the confectioner’s sugar while slowly adding in the heavy cream until the mixture is nice and smooth. You can use a stand mixer fit with the whisk attachment or an electric mixer. Add in the salt and vanilla and continue to mix.
- Add a few drops of orange food gel to the buttercream and mix to combine.
- Spread or pipe the filling on the back of a cooled cookie then top with another cookie of the same shape. Repeat this step for each cookie.
- Enjoy!
Did you make this recipe?
I love seeing what you bake on socials! Just tag @thesqueakymixer
