One October evening, the kitchen smelled like cocoa and melted butter while little bat shapes chilled quietly on baking trays. Halloween music played in the background, and the cookie dough rich and dark reminded me of making “fake Oreos” for the first time with my niece. These Oreo Style Bat Cookies have become a yearly ritual—rich, spooky, and just sweet enough to steal the Halloween spotlight.
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Why You’ll Love These Oreo Style Bat Cookies
These cookies are soft, chocolatey, and fun to make. Inspired by Oreos but shaped like spooky little bats, they’re perfect for Halloween parties or cozy baking days with kids. The buttercream filling is smooth and just firm enough to hold everything together. Plus, you can easily make them gluten-free!
They’re easy to bake, kid-approved, and totally freezer-friendly. And honestly? They’re ridiculously cute.
Ingredients for Oreo Style Bat Cookies
For the Cookie Dough:
- Unsalted butter
- Granulated sugar
- Golden syrup (or maple syrup)
- Bicarbonate of soda
- Salt
- Plain flour
- Cocoa powder
For the Buttercream Filling:
- Clarified unsalted butter
- Vanilla extract
- Icing sugar (sieved)
- Salt
- Optional: white or purple food coloring
Decorations & Equipment:
- Flat, oven-safe sprinkles for eyes
- Bat cookie cutters (11cm x 5cm or smaller)
- Mixer, mixing bowls, sieve
- Rolling pin, spatula or piping bag
- Baking trays lined with parchment
- Wire rack
- Pot for clarifying butter
How to Make Oreo Style Bat Cookies (Step-by-Step)
Make the Cookie Dough
Start by creaming the softened butter, sugar, golden syrup, soda, and salt for about 3 minutes. The mix should look fluffy and light.
Sieve in the flour and cocoa. Mix on low until a dough forms. Knead gently, shape into a flat disc, then wrap and chill if the kitchen is warm.
Cut & Chill the Cookies
Roll the dough between parchment sheets to about 4–5mm thick. Cut out bat shapes using floured cutters. Add sprinkle eyes now or later.
Place cookies on parchment-lined trays. Chill them in the fridge for 5 minutes, then move them to the freezer for 25 minutes. This helps them keep their shape.
Bake the Cookies
Preheat the oven to 180°C (160°C fan) or 350°F.
Bake the cookies for 10–15 minutes, depending on size. They should be soft to the touch, but not sticky or cracking. Let them cool on trays for 2 minutes, then slide the parchment onto a wire rack.
Make the Buttercream Filling
Clarify the butter by melting and simmering it gently until it stops hissing. Strain out solids. Stir in the vanilla and salt (it may sizzle).
Gradually mix in sieved icing sugar until smooth and thick. Add food coloring if you’d like it whiter or more vibrant. A spoonful of milk can help soften it for piping.
Assemble the Cookies
Spread or pipe buttercream on the underside of one cookie. Press another cookie gently on top. Clean the edges with a spoon or finger.
Refrigerate for at least 30 minutes to let the buttercream firm up.
Tips for Perfect Oreo Style Bat Cookies
Chilling the dough really matters here. It keeps the bats crisp and neat—especially important for Halloween shapes.
Avoid push-down stamp cutters. They tend to stick and distort the bat wings.
To get white buttercream, try Sugarflair’s “Extra White” or a tiny bit of violet paste to neutralize the yellow tone.
Using smaller cutters? Decrease the baking time by a few minutes so they don’t dry out.
Serving & Storing Your Oreo Style Bat Cookies
These pair beautifully with cold milk or hot tea. For party trays, add a spooky napkin and a few gummy worms for flair.
Store in an airtight tin at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well—just wrap them tightly and thaw before serving.
Oreo Style Bat Cookies Recipe Card
Print
Oreo Style Bat Cookies – Easy, Fun & Delicious
- Total Time: 1 hour 30 minutes
- Yield: 10–12 sandwich cookies
Description
Soft, cocoa-rich Halloween cookies inspired by Oreos, shaped like bats and sandwiched with creamy vanilla buttercream. Easy to make, kid-friendly, and perfect for spooky season fun.
Ingredients
**Cookie Dough:**
– 113g unsalted butter, softened and cubed
– 100g granulated sugar
– 3 tbsp golden syrup (or maple syrup/honey)
– ½ tsp bicarbonate of soda
– ⅛ tsp salt
– 157g plain flour
– 48g cocoa powder
**Buttercream Filling:**
– 128g unsalted butter, clarified
– ¾ tsp vanilla extract
– 1 pinch salt
– 187g icing sugar, sieved
– Optional: white or purple food coloring
**Decoration:**
– 20 oven-safe flat sprinkles for eyes
Instructions
1. Cream softened butter, sugar, syrup, soda, and salt for 3 minutes until fluffy.
2. Sift in flour and cocoa powder. Mix on low until dough forms.
3. Gently knead and shape into a flat disc.
4. Roll dough between parchment to 4–5mm thickness. Cut bat shapes using a floured cutter.
5. Place cut cookies on parchment-lined trays. Chill in fridge 5 min, then freezer 25 min.
6. Preheat oven to 180°C / 160°C fan / 350°F.
7. Bake for 10–15 minutes depending on size. Cookies should be soft but not sticky.
8. Cool for 2 minutes on trays, then transfer to wire racks.
9.
10. **Make Buttercream:**
11. Clarify butter by melting and simmering until it stops hissing. Strain solids.
12. Stir in vanilla and salt carefully.
13. Gradually mix in sieved icing sugar until smooth. Color if desired.
14.
15. **Assemble Cookies:**
16. Spread or pipe buttercream on one cookie.
17. Press second cookie on top. Smooth edges.
18. Chill cookies at least 30 minutes to set filling.
Notes
– Chill dough well before baking to prevent spreading.
– Avoid stamp-style cutters as they can distort shapes.
– Add a tiny bit of violet food coloring to whiten the buttercream.
– Use smaller cutters for more cookies, and reduce bake time accordingly.
– Store in an airtight tin for up to 3 days, or refrigerate for up to 7.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 310
- Sugar: 25g
- Sodium: 95mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
More Such Recipes
If you’re in a Halloween baking mood, you might also like my Mummy Brownies – A Fun Halloween Treat. They’re easy and gluten-free too.
For another chocolatey idea, these Halloween Spiderweb Brownies bring all the drama with none of the fuss.
Or check out these cozy Spiced Pumpkin Cookies for Fall Baking and Pumpkin S’mores Cookies – A Gooey Halloween Delight.
FAQ
What is the name of the fake Oreo cookie?
Many generic brands mimic Oreos, but a popular name in stores is “Chocolate Sandwich Cookie.”
What is an alternative to Oreo biscuits?
You can use any chocolate sandwich cookie or make these homemade bat cookies with real ingredients.
What is the Oreo cookie technique?
It’s simply sandwiching cream filling between two chocolate wafers. These cookies use the same concept but add a homemade twist.
What are Halloween Oreos?
They’re limited-edition Oreos with orange-colored filling and spooky imprints. These bat cookies are a homemade version with more charm.
Final Thoughts
If Halloween baking feels too fussy, these cookies are your friendly fix. They’re fun, simple, and incredibly satisfying to make. Share them with neighbors, school parties, or just enjoy a quiet bite on the couch.
And if you make them, come say hi on Pinterest or tag me on Facebook. I’d love to see your bats fly!
