Description
Delight in these festive Halloween Oreo stuffed chocolate chip cookies, combining rich chocolate chip cookie dough with a surprise Halloween Oreo center and colorful sprinkles for a spooky treat perfect for the season.
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 cups flour
- 3 tbsp corn starch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup semi sweet chocolate chips
Fillings and Toppings
- 9 Halloween Oreos
- 1/4 cup Halloween sprinkles
- Extra semi sweet chocolate chips for topping
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit, then line a baking sheet with parchment paper or a Silpat mat to prevent sticking and ensure even baking.
- 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.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar mixture, mixing well until fully incorporated and the batter is smooth.
- Combine Dry Ingredients: Gradually add the flour, corn starch, baking soda, and salt to the wet ingredients, stirring just until combined to avoid overmixing which can make cookies tough.
- Fold in Chocolate Chips and Sprinkles: Gently fold in the semi sweet chocolate chips and Halloween sprinkles evenly throughout the dough.
- Shape Cookies with Oreos: Using a large cookie scoop (about 1/4 cup of dough), scoop out the cookie dough and flatten it in your palm. Place one Halloween Oreo in the center, fold the dough over it, and roll to seal completely.
- Bake the Cookies: Place the Oreo-stuffed dough balls on the prepared baking sheet and bake for 10 minutes. The cookies may appear underdone or gooey in the center, which is perfect.
- Add Toppings and Cool: Immediately after removing from the oven, top each cookie with extra chocolate chips. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature butter for easier creaming and better dough consistency.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Seal the dough well around the Oreos to prevent filling leakage during baking.
- You can substitute Halloween Oreos with regular Oreos if unavailable.
- For softer cookies, take them out promptly at 10 minutes baking time, even if they look slightly underbaked.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
