Description
These soft and chewy Halloween cookies are stuffed with Halloween Oreos, loaded with chocolate chips, and topped with festive sprinkles—perfect for parties, baking with kids, or spooky movie nights.
Ingredients
Scale
- 1/2 cup butter, slightly softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 3 tbsp corn starch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup semi-sweet chocolate chips (plus more for topping)
- 9 Halloween Oreos
- 1/4 cup Halloween sprinkles
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream the butter, brown sugar, and granulated sugar together in a medium bowl until light and fluffy.
- Add the vanilla and egg, then mix until smooth and fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir just until combined.
- Fold in the chocolate chips and Halloween sprinkles.
- Scoop 1/4 cup of dough, flatten it, place an Oreo in the center, and wrap the dough around it. Roll gently to seal.
- Place cookies on the baking sheet and bake for 10 minutes. The centers should look slightly underbaked.
- Top with extra chocolate chips immediately after baking. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill the dough for thicker cookies.
- Add candy eyes for extra Halloween flair.
- Store cookies in an airtight container with a slice of bread to keep them soft.
- Freeze unbaked cookie dough balls for up to 2 months.
- Use gel food coloring to dye the dough for a festive look.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 285
- Sugar: 21g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg