Marbled Oreos
With a marbled cookie, you get two flavors for the price of one! Marbled Ube with Black Cocoa Oreos combines the nostalgia of a classic Oreo with a new flavor. It’s a beautiful and delicious treat, but fun and easy to make.
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With Halloween approaching, I was looking for a spooky looking yet elegant dessert to make. Pumpkin isn’t really on hand in my household, but we have ube galore. What’s great about this recipe is if you get tired of ube, you can sub in any other flavor. Think of the possibilities: pumpkin spice & black cocoa, gingerbread & black cocoa, coconut & black cocoa, peanut butter & black cocoa, they’re pretty much endless!
Inspired by the Faux-Reos recipe by King Arthur Flour, I found it to be a good Oreo cookie dough base. Altering it to be an Ube Oreo was also pretty easy. I simply subbed more flour in the absence of cocoa powder, in a 1 to 1 ratio. I experimented with perfecting the cookie stamping process and found it was a great way to prevent a lot of mess and sticking! Plus, it only involved household items anyone may already have.
Tips To Make Marbled Ube & Black Cocoa Oreos
The dough is very soft and if you’re not used to working with such a soft dough, you may freak out (I know I did at first!) But, it’s honestly the easiest cookie dough to work with if you use a few tricks.
- Use a piping bag. Since the dough is so soft, you can pipe it into inch sized dollops. This is better than what other recipes recommend, which is rolling the dough into balls, because the heat of your hands will cause the buttery rich dough to start melting. Ugh, so messy!
- Use parchment paper to help you stamp them into shape. Other recipes recommend you dust the dough with black cocoa, but this will interfere with the gorgeous purple shade that the ube lends. What’s great about my method is the parchment paper won’t stick since it peels right off the buttery dough. I use this method for making regular single flavored Oreos as well.
What You Will Need For This Recipe
Make sure you have these ingredients and tools and you’re set!
- Black cocoa
- Ube extract (our favorite is the Butterfly brand)
- Parchment paper
- A short drinking glass, like a rocks glass
You can also make Ube Oreos with our recipe here.
Other fun recipes to try:
Easy Mini Biscoff Ube Cheesecakes
Double Chocolate Ube Cheesecake Swirled Brownies
Better Than Bakery Ube Pandesal
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Marbled Ube & Cocoa Oreos
Ingredients
Black Cocoa Cookie Dough
- 1 cup + 2 tablespoons granulated sugar (223g)
- 3/4 cup butter (170g)
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder
- 1 large egg
- 1 tablespoon cold water (14g)
- 1 teaspoon vanilla extract
- 1 1/2 cups All-Purpose Flour (180g)
- 3/4 cup black cocoa or Dutch process cocoa (64g)
Ube Cookie Dough
- 1 cup + 2 tablespoons granulated sugar (223g)
- 3/4 cup butter (170g)
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon cold water (14g)
- 1/2 teaspoon ube extract
- 2 1/4 cup All-Purpose Flour (244g)
Filling
- 2 1/2 cups confectioners' sugar (283g)
- 1/2 cup butter (92g)
- 1 teaspoon vanilla extract
- 2 teaspoons cold water
Instructions
Make the black cocoa cookie dough
- Beat sugar, butter, salt, and espresso powder in a medium sized mixing bowl. Next beat in egg, water, and vanilla until well mixed, then the flour and cocoa.
Make the ube cookie dough
- Bear sugar, butter, and salt in a separate medium sized mixing bowl. Then add egg, water, and ube extract and beat until well mixed. Next add flour and beat until combined and no flour shows.
Marble the cookies
- Preheat your oven to 325F with a rack in the middle of the oven. Prepare two or more baking sheets with parchment paper.
- In a piping bag, spoon cocoa cookie dough into one half of the bag and ube dough into the other half. Twist to close and cut off 1/2" from the tip.
- On a large baking sheet with parchment paper, pipe 1" sized dollops onto the parchment, 2" away from each other. Then take a small square piece of parchment and one by one, place on top of the dough and use the flat bottom of a glass to flatten the cookies to 3/16" thick.
- Bake the cookies for 10-14 minutes. When done, remove the sheets from the oven and cool them on a cooling rack on on the pan.
- Make the filling while the cookies cool down. Beat the sugar, butter, and vanilla extract together until mixture is light, fluffy, and color is white.
- Add the cold water and beat until smooth and spreadable. Mixture will be stiff, but can be flattened between two cookies.
- To fill the cookies, take a heaping teaspoon of filling and place into the middle of one cookie. Place another cookie on top and gently squeeze until filling is distributed evenly.
- Enjoy!