Post Malone OREO Cookies Recipe

The Post Malone OREO was a limited edition of 2025: a swirl of salted caramel and shortbread-flavoured creme between one chocolate and one golden cookie. This homemade version splits one butter cookie dough in two, adds cocoa to half, bakes thin wafers at 350°F for about ten minutes and pipes two cremes side by side. It makes twenty-four sandwich cookies.

What the Post Malone OREO was

OREO announced the cookie on 22 January 2025: a swirled creme combining salted caramel and shortbread flavours, sandwiched between a chocolate cookie and a golden one. The announcement calls the swirled creme a first for the brand. Each cookie carried one of nine embossed designs picked by the musician, and the packs reached stores from 3 February 2025 for a limited time.

The recipe below is a homemade take on those three parts, not the OREO formula. MakeFoodLovely is not connected with OREO or with Post Malone.

Recipe

Post Malone OREO Cookies

A homemade take on the limited-edition Post Malone OREO — one chocolate and one golden wafer filled with a swirl of salted caramel creme and butter-vanilla creme. Twenty-four sandwich cookies.

4.0 (2)Print

Prep

40 min

Cook

20 min

Total

1 hr 30 min

Serves

24

Cuisine

American

Ingredients

• For the wafers:
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/8 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• For the cremes:
• 2 tablespoons unsalted butter, softened
• 2 tablespoons vegetable shortening
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon thick caramel sauce
• 1/8 teaspoon salt

Instructions

1. Beat 1/2 cup of butter with the granulated sugar for 2 minutes, until pale. Beat in the egg yolk, 1 teaspoon of vanilla and 1/4 teaspoon of salt.
2. Divide the mixture between two bowls. Stir 1/2 cup plus 2 tablespoons of the flour into one bowl for the golden dough. Stir the remaining 1/2 cup of flour and the cocoa into the other for the chocolate dough.
3. Shape each dough into a flat disc, wrap it and refrigerate for 30 minutes.
4. Heat the oven to 350°F. Roll each dough between sheets of parchment to 1/8 inch thick and cut out 2-inch rounds, re-rolling the scraps, to get about 24 of each colour. Bake on parchment-lined sheets for 9 to 11 minutes, until firm at the edges, and cool on a rack.
5. Beat 2 tablespoons of butter with the shortening, the powdered sugar and 1/2 teaspoon of vanilla until smooth and stiff. Divide it in two and beat the caramel sauce and 1/8 teaspoon of salt into one half.
6. Spoon the two cremes side by side into one piping bag. Pipe about 1 1/2 teaspoons onto each chocolate wafer and press a golden wafer on top.

Nutrition

Calories:

110

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

One dough, two wafers

Both wafers start as the same creamed butter and sugar. The golden half gets 2 tablespoons more flour, the chocolate half gets cocoa in its place, so the two doughs handle alike and bake in the same time.

• Roll between parchment. The dough is soft, and extra flour on the counter dulls the dark wafers.
• An eighth of an inch. Thicker wafers make a sandwich that is hard to bite through.
• Chocolate wafers are done by touch. They do not show browning. The edge should feel firm; the centre firms up as it cools.

Two cremes in one piping bag

Lay a sheet of plastic wrap flat, spoon the caramel creme in a line down one side and the plain creme beside it, roll the plastic into a log and drop it into the piping bag with one end snipped. Both colours come out together, and each sandwich shows a swirl.

The plain half stands for the shortbread flavour: butter and sugar, which with flour are what shortbread is made of, and vanilla. The announcement does not say what the creme in the packet contains.

The caramel has to be thick, or the creme turns runny. The Torani caramel sauce on this site works once it is cold.

Keeping them

Five days in a closed tin at room temperature. From the second day the wafers soften a little as they take up moisture from the creme.

Other OREO recipes on this site are the Subway OREO cookie and the red velvet OREO cookie dough. Broken up, the cookies go into a homemade OREO McFlurry.