You know what that means, Halloween will be here before we know it!
Now is the perfect time to start the fun and festively spooky activities with the family or friends! As fall is the perfect time for baking we made a super fun twist on one of our favorite treats....OREOS!!
Yes, I said Oreos. Homemade Oreos to be exact. We were a little unsure how we would feel since we love the originals so very much, but these little sandwiches were pretty tasty! Plus they were so fun to make!
We suggest making the dough in advance so it has ample time to chill, maybe even baking the cookies ahead of time too!
Then you can set up to make some frosting, mix in some colors, and pipe that frosting into your cookies as a family! Then comes the best part...DECORATING!!
We chose both a sprinkle rim for some festive flair and the addition of some little candy eyes like a cute little monster peeking from between the cookies. So fun and so cute! These are perfect for both the kids and adult gatherings. Because let's be honest...who is going to turn down an oreo??
Now I know you're excited to get baking so we will get straight to the recipe! Hope you enjoy these little guys as much as we did!!
1 ⅔ cups all-purpose flour
3/4 cup granulated sugar
¾ cup unsweetened cocoa
¾ teaspoon kosher salt
½ teaspoon baking powder
¾ cup plus 1 Tbsp. butter (softened)
½ cup (1 stick) unsalted butter, at room temperature
Prepare Cookies, beat first 5 ingredients at low speed with a heavy-duty electric stand mixer until combined.
Add butter, 1 Tbsp. at a time, and beat at medium speed just until blended after each addition.
Press dough together with fingers, and divide dough in half. Place each half between 2 sheets of parchment paper, and roll to ⅛ -inch thickness. Chill 30 minutes.
Prepare the filling. In a large bowl, using an electric mixer on medium or a wooden spoon. Beat together with the butter, confectioners’ sugar, milk, and vanilla until light and fluffy, 1 to 2 minutes.
Separate filling into two bowls. Add Spirulina to one and Acai to the other, mix until well combined, adding more powder to reach your desired color.
Preheat oven to 350 degrees.
Remove and discard parchment paper from the dough. Working quickly, cut dough with a 2-inch round cutter, and immediately place rounds on parchment paper-lined baking sheets. Reroll scraps, and chill 30 minutes before cutting.
Bake cookies on baking sheets at 350° for 6 minutes. Rotate baking sheets front to back, and bake 6 more minutes. Remove from oven to a wire rack, and cool 5 minutes.
Transfer cookies to wire rack, and cool completely (about 10 additional minutes).
Repeat process with remaining chilled dough.
Spoon filling into a zip-top plastic freezer bag.
Snip 1 corner of bag to make a small hole. Pipe the desired amount of filling onto 1 cookie, and top with another cookie to make a sandwich.