Description
These Halloween Oreo Stuffed Chocolate Chip Cookies combine the classic delight of chocolate chip cookies with a fun and festive twist by stuffing each cookie with a Halloween-themed Oreo. Soft, gooey, and loaded with chocolate chips and colorful sprinkles, these cookies are perfect for a spooky celebration or anytime you want a festive treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, slightly softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 & 3/4 cup all-purpose flour
- 3 tbsp corn starch
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins and Toppings
- 2/3 cup semi-sweet chocolate chips (plus more for topping)
- 9 Halloween Oreos
- 1/4 cup Halloween sprinkles
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silpat for easy cleanup and to prevent sticking.
- Cream Butter and Sugars: In a medium bowl, cream together the slightly softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy, which provides a light texture for the cookies.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Mix well until fully incorporated and smooth, creating a uniform wet base for the cookie dough.
- Combine Dry Ingredients: Gradually add the flour, corn starch, baking soda, and salt to the wet ingredients. Stir gently just until the dough forms and no dry flour streaks remain; avoid overmixing to keep cookies tender.
- Fold in Chocolate Chips and Sprinkles: Fold the semi-sweet chocolate chips and Halloween sprinkles evenly into the dough, distributing flavors and festive colors throughout.
- Form and Stuff Cookies: Using a large cookie scoop (about 1/4 cup), scoop out dough portions. Flatten each scoop into a disc, place one Halloween Oreo in the center, then carefully fold the dough around the Oreo and roll to seal, ensuring the cookie is fully enclosed.
- Bake the Cookies: Arrange the stuffed cookie dough balls onto the prepared baking sheet, leaving space between them. Bake in the preheated oven for 10 minutes. Don’t be alarmed if cookies look slightly underbaked or gooey in the center — this is intended for a soft texture.
- Add Toppings and Cool: As soon as cookies come out of the oven, top each with extra chocolate chips so they melt slightly against the warm cookie. Allow cookies to cool on the sheet for 5 minutes before carefully transferring to a wire rack to cool completely.
Notes
- For best results, use slightly softened butter at room temperature to ensure smooth creaming.
- Do not overbake the cookies; removing them when slightly underdone keeps the center gooey.
- Seal the dough tightly around the Oreos to prevent leaking during baking.
- Store cooled cookies in an airtight container to maintain freshness for up to 3 days.
- Feel free to customize by using different seasonal Oreos or sprinkles for other holidays.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
