These Halloween Oreo cookies are a combination of chocolate chip cookies and using Halloween Oreos (with orange filling). These are large chewy cookies with crisp edges.

Top view of one Halloween Oreo cookies.

I have a popular Oreo cookie recipe already, but I decided we needed a Halloween version. I love the Halloween Oreos with how bright and fun the filling is. This recipe uses about 8 whole Oreos inside the cookie dough plus more for the top!

Stack of two Halloween Oreo cookies split in half.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
  • Tip 2: After adding the flour and mix-ins, let the cookie dough rest for 10 minutes. This allows for gluten to absorb fully with the rest of the dough. Resulting in less over spreading.
  • Tip 3: After the cookies are baking, extra Oreo pieces are added to the top of the hot cookies. This also keeps the Oreos more crisp.

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Cookie dough in a bowl.
Add the chocolate chips and the Oreo pieces. Mix it in by using a rubber spatula and not your mixer. This prevents the cookie dough from getting overmixed.
Cookie dough ball on parchment paper.
Place 6 cookie dough balls per cookie sheet. They are larger cookies and need the space to spread properly.
Top view of cookies.

For more Halloween recipes, try my Halloween chocolate cake and ghost cookies.

Bite missing from cookie.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Top view of one Halloween Oreo cookies.
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Halloween Oreo Cookies

These Halloween Oreo cookies are a combination of chocolate chip cookies and the orange colored Halloween Oreos. They are a large chewy cookie with crisp edges.
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Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Servings: 23 Large cookies

Ingredients
 
 

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter, room temperature
  • 1 cup Light brown sugar
  • 1/2 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, room temperature
  • 1 cup Semi-sweet chocolate chips
  • 1 cup Halloween Oreos pieces, 8 whole Oreos

Instructions
 

  • In a medium bowl, sift the flour. Add in the baking soda and salt. Set aside. Using a food processor, blend 8 Oreos into small and medium pieces equal to 1 cup.
    2 1/2 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Salt, 1 cup Halloween Oreos pieces
  • Using a mixer in a large bowl, beat the butter, brown sugar, and sugar on high speed for 2 minutes. It will become pale and fluffy.
    1 cup Unsalted butter, 1 cup Light brown sugar, 1/2 cup White granulated sugar
  • Add in the vanilla and eggs. Mix on medium speed until combined. Add in the flour mixture and mix on low speed until just combined.
    1 tsp Pure vanilla extract, 2 Large eggs
  • Take off the mixer. Add in the Oreo pieces and chocolate chips. Use a rubber spatula to mix it in.
    1 cup Semi-sweet chocolate chips
  • Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes to prevent too much spreading.
  • Use a large cookie scoop (3 Tablespoons) to scoop 6 cookie dough balls per cookie sheet.
  • Bake for 12-13 minutes. The edges will be lightly golden and the middle slightly underdone. Immediately, break an Oreo into 4ths. Top each cookie with 2 pieces of Oreo when very hot. I also added 5 chocolate chips on top of each cookie.
  • Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 219kcal, Carbohydrates: 28g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 154mg, Potassium: 74mg, Fiber: 1g, Sugar: 17g, Vitamin A: 251IU, Calcium: 17mg, Iron: 1mg
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