You know my love for Oreo in general is real as it gets. Let’s be honest, the best Oreo out there is the Halloween Oreo with the orange cream. It just slaps different (as the kids say). I don’t know what is different about it or what extra essence they have in that cookie, but there is nothing like it. With that being said, I’m always a little sad it isn’t just a touch bigger. So I thought….what if I make my own oversized Halloween Oreo. So I did. Here’s the result and I have to be honest….I absolutely love it. I hope you will love it too.

An oversized masterpiece!

A few things you’ll need in the kitchen to help make this cookie whole:

Something to remember for this recipe is that you need to use Hershey’s special dark cocoa for the dough. It will give that dark color and chocolate taste to the cookie. Very important.

The beginning of something good!

Let’s breakdown the ingredients


  • 1 1/2 cups Hershey’s special dark cocoa, sifted
  • 1 1/2 cups all-purpose flour, sifted
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 2 large eggs, whisked
  • 1 1/2 teaspoons vanilla extract


  • 1 cup butter, softened
  • 4 cups powdered sugar, sifted
  • 2 teaspoons vanilla bean paste
  • 2 tablespoons milk
  • Orange food coloring & red food coloring

Let’s make an oversized Oreo!

  • Preheat the oven to 325ºF.
  • In a medium mixing bowl, sift together cocoa powder, flour, and salt. Set aside.
  • Into a large bowl, cream together butter and sugar. Add eggs and vanilla and continue mixing. Add the dry ingredients a little at a time and mix on medium speed just until combined. Go slow. You don’t want powder flying everywhere.
  • Spray pans with nonstick cooking spray. And spray them really well. We want these to slide out with as little distortion as possible.
  • Place about 2 cups of dough into each pan leaving 1/4″ from the top. Wrap leftover dough in plastic wrap and place in refrigerator for 20 minutes to firm up. We’re going to use that dough for the top of the decorations. Bake pans for 45 minutes until cookie is baked through and a toothpick inserted comes out clean. It will depend on your oven so keep a close eye on it.
  • To make Oreo decorations: Dust work surface with flour and roll out the leftover cookie dough until 1/4″ thick. Cut out triangles and letters. Roll pieces of dough into a rope to make the remaining cookie accents. Place cut out cookie accents on parchment paper lined baking sheet and refrigerate for 15 minutes. Bake at 325ºF for 8-10 minutes or until set. Really make sure they cool down and cook through too. I had an issue with moving them too early and I had to redo mine. Avoid that headache!
Looks like treasure map!
  • To make filling: In a large bowl, cream together butter, sugar, vanilla bean paste, and milk using a hand mixer set to medium. Add in your orange food coloring and start light and ease up to the right color. I also added a drop of red to bring out the orange a little. Line an 8″ round cake pan with parchment paper and fill pan with filling using a spatula to make even and smooth. Place in refrigerator for at least 1 hour to set.
Coming together!
  • To assemble the cookie: Place one large cookie, wider side up on a plate. Remove filling from cake pan and place on top of the cookie. Flip the second large cookie over and place on top of the filling. To add the decorations, use the food glue to attach the accents.

Leave a Reply