Description
These Halloween Oreo stuffed chocolate chip cookies are chewy, gooey, and filled with a surprise Oreo center. Perfectly festive with orange Halloween sprinkles and colorful candy bits, they’re an irresistible fall treat that looks as good as it tastes.
Ingredients
Scale
- ½ cup (1 stick) unsalted butter, slightly softened
- ½ cup brown sugar, packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 3 tbsp cornstarch
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup semi-sweet chocolate chips (plus more for topping)
- 9 Halloween Oreos (orange filling)
- ¼ cup Halloween sprinkles (orange, black, and purple mix)
Instructions
- Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream the butter and sugars in a large bowl using an electric mixer until light and fluffy—about 2–3 minutes.
- Add the egg and vanilla extract, beating until well incorporated.
- Whisk together dry ingredients—flour, cornstarch, baking soda, and salt—in a separate bowl.
- Combine the dry and wet ingredients, mixing until a thick cookie dough forms.
- Fold in chocolate chips and sprinkles, reserving a few for the tops.
- Scoop about 2 tablespoons of dough and flatten it slightly. Place one Halloween Oreo in the center, then cover with another 2 tablespoons of dough, sealing the edges completely.
- Place cookies on the baking sheet, spacing them about 2 inches apart. Press a few extra chocolate chips and sprinkles on top for a bakery-style look.
- Bake for 11–13 minutes, or until the edges are set and slightly golden but the centers look soft.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For softer cookies, slightly underbake them—they’ll continue to set on the baking sheet. Chill the dough for 15 minutes before baking if your kitchen is warm to prevent spreading.