A few years ago, I hosted a Halloween cookie decorating afternoon for the kids in our neighborhood. The whole thing started when our next-door neighbor’s little boy, Evan, marched over with a plastic pumpkin full of sprinkles and asked if he could “bake scary cookies” with me.
How could I say no? I gathered up a few pantry staples and decided to wing it with a new idea I’d been toying around with: cookies stuffed with Halloween Oreos.
We mixed, scooped, and laughed our way through that afternoon. Evan carefully placed an Oreo inside each dough ball like it was a hidden treasure. The best part? Seeing his eyes go wide as he bit into the finished cookie and discovered the colorful Oreo center.
These Oreo-stuffed cookies are soft, gooey in the center, loaded with chocolate chips and Halloween sprinkles, and always a hit with the grandkids. Whether you’re planning a spooky party or just want something festive for fall, this is the treat that brings joy, color, and a whole lot of chocolate to your kitchen.
Short Description
These gooey Halloween Oreo Stuffed Chocolate Chip Cookies are a festive twist on a classic, filled with creamy Oreos and loaded with chocolate chips and sprinkles. Perfect for spooky season baking!
Key Ingredients
- ½ cup butter, slightly softened
- ½ cup brown sugar
- â…“ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 3 tbsp corn starch
- ½ tsp baking soda
- ¼ tsp salt
- â…” cup semi-sweet chocolate chips (plus extra for topping)
- 9 Halloween Oreo cookies
- ¼ cup Halloween sprinkles
Tools Needed
- Hand or stand mixer
- Mixing bowls
- Rubber spatula
- Baking sheet
- Parchment paper or Silpat
- Large cookie scoop (¼ cup size)
- Cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream Butter and Sugars
In a medium mixing bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Add Wet Ingredients
Add the egg and vanilla extract, beating until the mixture is smooth and fully incorporated.
Step 4: Mix in Dry Ingredients
Add the flour, corn starch, baking soda, and salt. Mix just until combined—do not overmix, or the cookies may become dense.
Step 5: Add Chocolate Chips and Sprinkles
Using a rubber spatula, fold in the semi-sweet chocolate chips and Halloween sprinkles (reserve a few sprinkles for topping if you’d like).
Step 6: Stuff with Oreos
Using a large cookie scoop, scoop out ¼ cup of dough. Flatten it slightly in your palm, place one Oreo in the center, and fold the dough around the Oreo. Roll gently to seal it in.
Step 7: Bake
Place the stuffed cookie dough balls on the prepared baking sheet about 2 inches apart. Bake for 10 minutes. They should look a bit underdone and soft in the center—that’s exactly what we want.
Step 8: Cool and Garnish
Remove from oven and immediately press a few extra chocolate chips on top. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Why You’ll Love This Recipe
Gooey Center: The Oreo inside melts into the cookie for a creamy, chocolaty bite.
Festive Look: The Halloween sprinkles and bright Oreo centers make these cookies party-ready.
Kid-Friendly: Fun to make and even more fun to eat with little ones.
Customizable: Switch up the Oreo flavor or sprinkles for different holidays.
Soft and Chewy Texture: Cornstarch helps keep these cookies tender and bakery-style.
Mistakes to Avoid & Solutions
Overbaking: These cookies should be slightly underbaked when removed from the oven. They finish baking on the sheet. Solution: Set a timer and trust the process.
Overmixing the Dough: Overworking the dough makes cookies tough. Mix just until combined.
Oreo Not Fully Covered: If any part of the Oreo is exposed, it may leak. Make sure to seal the dough completely around the cookie.
Using Warm Butter: Too-soft butter makes the dough greasy. Use butter that’s just slightly softened.
Crowding the Baking Sheet: These cookies spread, so give them space.
Serving and Pairing Suggestions
Serve with a glass of cold milk or hot cocoa.
Great addition to Halloween party trays.
Pair with a scoop of vanilla or pumpkin ice cream.
Wrap individually and hand out as Halloween favors.
Serve warm for the ultimate gooey center.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 4 days.
Freeze unbaked stuffed dough balls for up to 2 months; bake straight from frozen with 1–2 extra minutes.
To reheat, microwave a cookie for 10–15 seconds to bring back that soft, melty center.
FAQs
1. Can I use regular Oreos instead of Halloween ones?
Yes! Any flavor or color will work, though Halloween Oreos add festive flair.
2. Can I make the dough ahead of time?
Absolutely. Refrigerate the dough up to 48 hours before baking.
3. My dough is too dry—what can I do?
Add 1–2 teaspoons of milk if needed. The dough should hold together but not be crumbly.
4. Can I double this recipe?
Yes, just make sure your mixer is large enough. You may need to bake in batches.
5. How do I make smaller cookies?
Use mini Oreos and a medium cookie scoop instead. Adjust baking time to 8–9 minutes.
Tips & Tricks
Use a cookie scoop to ensure even sizing.
Press a few chocolate chips or sprinkles on top right after baking for a bakery-style look.
Let the cookies rest on the sheet—they finish cooking there and firm up better.
For crispier edges, bake for 1–2 extra minutes.
Chill the dough before baking for even thicker cookies.
Recipe Variations
Mint Oreo Version: Use mint Oreos and add a few drops of peppermint extract for a cool twist.
Pumpkin Spice: Add ½ tsp pumpkin pie spice to the dough and use pumpkin Oreos.
Candy Bar Add-In: Replace chocolate chips with chopped Snickers or Reese’s.
Gluten-Free: Use a 1:1 gluten-free flour blend and GF sandwich cookies.
Christmas Version: Swap in red and green sprinkles and holiday Oreos.
Final Thoughts
Sometimes, the best recipes are the ones that start with a knock at the door and a spark of curiosity. That afternoon with Evan reminded me that baking is as much about the memories we create as the treats we pull from the oven. These Oreo-stuffed cookies have become more than just a Halloween dessert, they’re a celebration of joy, imagination, and shared laughter.
Baking them fills my home with the scent of vanilla, butter, and melted chocolate, but more importantly, it fills our hearts with connection. If you find yourself looking for something fun and just a little magical to make this Halloween, give these cookies a try. Invite the kids, neighbors, or grandkids to join in. You may just start a new tradition of your own.
Halloween Oreo Stuffed Chocolate Chip Cookies
Ingredients
- ½ cup butter slightly softened
- ½ cup brown sugar
- â…“ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 3 tbsp corn starch
- ½ tsp baking soda
- ¼ tsp salt
- â…” cup semi-sweet chocolate chips plus extra for topping
- 9 Halloween Oreo cookies
- ¼ cup Halloween sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment or silicone mat.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg and vanilla until smooth and well combined.
- Add flour, corn starch, baking soda, and salt. Mix just until combined—don’t overmix.
- Fold in chocolate chips and Halloween sprinkles, reserving a few for topping if desired.
- Scoop ¼ cup dough, flatten slightly, place an Oreo in the center, and fold dough around it. Roll to seal.
- Place on baking sheet 2 inches apart and bake for 10 minutes. Centers should look slightly underdone.
- Top with extra chocolate chips, cool on sheet for 5 minutes, then transfer to wire rack.
