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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.
Prep Time20 minutes
Cook Time13 minutes
Total Time33 minutes
Servings: 23 Large cookies
Calories: 219kcal

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
US - Metric

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.

Nutrition

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