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A stack of "Boo-zy" Oreos ready to be enjoyed this Halloween!
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"Boo-zy" Oreos

This fun new take on the classic sandwich cookie features a boozy orange filling surrounded by delicious chocolate shortbread. The perfect Halloween treat!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Servings: 20 cookies

Ingredients

For the "boo-zy" buttercream:

  • 1 stick unsalted butter, at room temperature
  • 1 pound (3 3/4 cup) sifted powdered sugar
  • 1/4 cup Grand Marnier (or other orange liqueur)
  • 12-15 drops orange food coloring

For the chocolate shortbread cookies:

  • 259 grams (1 ¾ cups + 1 ½ tablespoons) all-purpose flour
  • 87 grams (1 cup + 1 ½ tablespoons) high-quality unsweetened cocoa powder (I used Scharfenberger)
  • 1.6 grams (3/8 teaspoon) baking soda
  • 227 grams (8 ounces) unsalted butter, at room temperature
  • 6 grams (2 teaspoons) salt
  • 161 grams (3/4 cup + 1 tablespoon) sugar

Instructions

  • First, make the filling. Combine all ingredients in a stand mixer fitted with the paddle attachment and beat at medium-low speed until light and fluffy. Transfer to a resealable container and refrigerate until just before you’re ready to use. 
  • Next, make the cookie dough. In a medium bowl, sift together the flour, cocoa powder and baking soda.
  • Place the butter in a stand mixer fitted with the paddle attachment and beat on medium-low until smooth. Add the salt, beat for an additional 15-30 seconds, then add the sugar and beat until fluffy, about 2 minutes. 
  • Add the flour mixture to the butter mixture in two additions, mixing until a crumbly dough comes together. 
  • Dump dough out onto a piece of plastic wrap and mold into a 6-inch square block. Wrap block up in plastic wrap and refrigerate for 1 hour or up to 2 days. 
  • After dough has had time to set up in the refrigerator, remove both the dough and frosting so they have a little time to soften up. You’ll want the dough soft enough to roll out with a rolling pin and the frosting soft enough to scoop into a piping bag and pipe onto the cookies.
  • Preheat the oven to 325 degrees Fahrenheit and line two cookie sheets with parchment paper. 
  • Place the dough between two sheets of parchment paper and, using a rolling pin, roll it out to approximately 1/8-inch thick, rotating the dough as you roll it to avoid cracking. 
  • Once dough is rolled out, use a 2 ½-inch round cookie cutter to cut it into cookies. Place on prepared cookie sheets and bake for 9-11 minutes, rotating the pans halfway through. 
  • Remove cookies from oven and let cool completely before adding the filling. When cookies are cool, scoop the frosting into a piping bag and pipe a ring of frosting about ¼-inch in from the edge on every other cookie (the frosting will smoosh out to the edges once you top the frosted cookies with the plain cookies.) 
  • Enjoy your “Boo-zy” Oreos right away or refrigerate them until ready to eat, up to a few days.

Notes

Chocolate shortbread cookie recipe adapted from the TKO recipe in Thomas Keller's Bouchon Bakery Cookbook.