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–+ servings
Halloween Oreo Stuffed Chocolate Chip Cookies

Halloween Oreo Stuffed Chocolate Chip Cookies in Just 14 Minutes

Enjoy these Halloween Oreo Stuffed Chocolate Chip Cookies, a perfect blend of nostalgia and innovation for your Halloween celebrations.
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Prep Time 7 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1/2 cup Butter Softened
  • 1/2 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 large Egg Or 3 tablespoons of aquafaba for vegan option
  • 1 teaspoon Vanilla Extract
  • 1 3/4 cups Flour All-purpose
  • 1/2 teaspoon Corn Starch Optional
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
For the Fillings
  • 1 cup Semi-Sweet Chocolate Chips Or dark/white chocolate for variation
  • 12 cookies Halloween Oreo
For the Topping
  • 1/4 cup Halloween Sprinkles Optional

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the butter, brown sugar, and granulated sugar in a medium bowl.
  3. Incorporate the egg and vanilla extract into the creamed mixture until fully mixed.
  4. Combine the flour, baking soda, corn starch, and salt into the mixture gently.
  5. Fold in the chocolate chips and sprinkles into the cookie dough.
  6. Stuff each cookie dough ball with a Halloween Oreo completely encased.
  7. Bake the cookies for approximately 10 minutes, or until edges are golden.
  8. Let the cookies cool for 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 50mgSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 4 days at room temperature. Best enjoyed slightly warm.

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