Description
These Halloween Oreo Stuffed Chocolate Chip Cookies are a delightful treat perfect for spooky celebrations. Soft and chewy chocolate chip cookies sandwich a whole Halloween-themed Oreo, topped with festive sprinkles and extra chocolate chips for an indulgent, gooey center that’s sure to impress.
Ingredients
Scale
Cookie Dough
- 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 cup all-purpose flour
- 3 tbsp corn starch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup semi-sweet chocolate chips
Filling and Topping
- 9 Halloween Oreo cookies
- 1/4 cup Halloween sprinkles
- Additional semi-sweet chocolate chips for topping
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silpat to prevent sticking.
- Cream butter and sugars: In a medium bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add egg and vanilla: Mix in the egg and vanilla extract until fully incorporated and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, corn starch, baking soda, and salt. Gradually add this to the wet mixture, stirring just until combined to avoid overmixing.
- Fold in chocolate chips and sprinkles: Gently fold the semi-sweet chocolate chips and Halloween sprinkles into the cookie dough, evenly distributing them throughout.
- Assemble the cookies: Using a large cookie scoop (about 1/4 cup), scoop out dough portions. Flatten each scoop in your palm, place one Halloween Oreo in the center, then fold the dough around it and roll gently to seal the cookie dough completely around the Oreo.
- Bake the cookies: Place the assembled cookies on the prepared baking sheet and bake for 10 minutes. The cookies may look underdone or gooey in the center—that’s perfect for a soft texture after cooling.
- Add topping and cool: Immediately after removing from the oven, press extra semi-sweet chocolate chips onto the tops of the cookies. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overbake; cookies should be slightly gooey in the center when pulled from the oven for the best texture.
- Using a cookie scoop ensures evenly sized cookies and consistent baking time.
- Wrap the dough tightly around the Oreo to prevent the cookie from cracking during baking.
- If you want a crunchier cookie, bake for an additional 1-2 minutes but watch closely.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
