Halloween Oreo Chocolate Chip Cookies Recipe

Halloween is here, and there’s no better way to celebrate than with these Halloween Oreo Chocolate Chip Cookies! Imagine soft, chewy chocolate chip cookies loaded with chunks of crushed Halloween Oreos, melty chocolate chips, and fun orange-and-black sprinkles. These cookies are festive, spooky, and absolutely irresistible.

What I love most about this recipe is how simple it is to make. You don’t need fancy tools or complicated steps. In fact, this is a one-bowl cookie recipe, which makes cleanup a breeze. The dough comes together in just 15 minutes, and you’ll have warm, bakery-style cookies fresh out of the oven in under 30 minutes.

These cookies are perfect for Halloween parties, classroom treats, or a cozy night of scary movies. Plus, kids love helping crush the Oreos and sprinkle on the festive toppings (and sneaking a few Oreos along the way!).

If you want a dessert that’s as fun to make as it is to eat, this is the recipe you’ve been waiting for. Whether you’re an experienced baker or a beginner, these Halloween Oreo Chocolate Chip Cookies are guaranteed to impress your guests and satisfy your sweet tooth.

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What Makes These Halloween Oreo Chocolate Chip Cookies Special?

• Festive and Fun: Loaded with Halloween Oreos, spooky sprinkles, and gooey chocolate chips.

• Perfect Texture: Soft and chewy on the inside, with slightly crispy edges.

• Quick and Easy: One bowl, no chill time, and ready in under 30 minutes.

• Kid-Friendly: Perfect for baking with little ones — they’ll love helping out.

• Party-Ready: Ideal for Halloween gatherings, bake sales, and dessert tables.

Tip: Use orange and black sprinkles for a truly spooky vibe! You can also swap them for any seasonal colors to make these cookies year-round.

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Ingredient Notes

Here’s what you’ll need for these chewy, festive cookies:

• Unsalted Butter (1 cup, softened): Gives the cookies their rich, buttery flavor. If using salted butter, reduce added salt slightly.

• Brown Sugar (1 cup): Adds moisture and creates that chewy texture. You can use light or dark brown sugar.

• Granulated Sugar (½ cup): Balances sweetness and helps the edges crisp slightly.

• Eggs (2 large): Bind everything together and make the cookies soft and tender.

• Vanilla Extract (2 teaspoons): Enhances flavor — pure vanilla works best, but imitation works in a pinch.

• All-Purpose Flour (2¾ cups): The base of the cookie dough. Spoon and level it to avoid dense cookies.

• Baking Soda (1 teaspoon): Helps the cookies rise and stay soft.

• Salt (½ teaspoon): Balances the sweetness and brings out the chocolate flavor.

• Halloween Oreos (10-12 cookies, roughly chopped): Adds crunch and a festive pop of orange cream.

• Chocolate Chips (1½ cups): Use semi-sweet for balance, but milk or dark chocolate also work well.

• Halloween Sprinkles (¼ cup): Optional but highly recommended for that spooky, festive look.

Substitution Tip: If you can’t find Halloween Oreos, regular Oreos work perfectly. Just add a handful of orange sprinkles for color.

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How To Make Halloween Oreo Chocolate Chip Cookies

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and ensures even baking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar until light and fluffy (about 2-3 minutes). This step helps create a soft, chewy texture.

Step 3: Add Wet Ingredients

Beat in 2 large eggs one at a time, then mix in 2 teaspoons vanilla extract until fully combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together 2¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix!

Step 5: Fold in Mix-Ins

Gently fold in 1½ cups chocolate chips and 10-12 chopped Halloween Oreos. For extra festivity, stir in ¼ cup Halloween sprinkles.

Step 6: Scoop and Bake

Using a cookie scoop, place 2-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden but the centers are still soft.

Step 7: Cool and Enjoy

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set without overbaking.

Tip: For bakery-style cookies, press a few extra chocolate chips and Oreo chunks on top of each cookie right after baking.

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Storage Options

• Room Temperature: Store cookies in an airtight container for up to 5 days.

• Refrigeration: Keeps cookies fresh for up to 7 days but may slightly firm up the texture.

• Freezing Dough: Scoop cookie dough balls onto a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen — just add 1-2 extra minutes to the bake time.

• Freezing Baked Cookies: Freeze cooled cookies in an airtight container for up to 3 months. Thaw at room temperature or warm in the microwave for 10 seconds.

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Variations and Substitutions

• White Chocolate Twist: Swap half the chocolate chips for white chocolate chips for a fun color contrast.

• Gluten-Free Version: Use a 1:1 gluten-free flour blend.

• Candy Explosion: Add chopped Reese’s, M&Ms, or candy corn for extra sweetness.

• Pumpkin Spice Upgrade: Mix 1 teaspoon of pumpkin spice into the flour for a cozy fall flavor.

• Year-Round Adaptation: Use red and green sprinkles for Christmas, pastel colors for Easter, or red, white, and blue for the 4th of July.

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Frequently Asked Questions

1. Can I make the dough ahead of time?
Yes! Store the dough in the fridge for up to 48 hours. Let it sit at room temperature for 10 minutes before baking.

2. Can I skip the Oreos?
Absolutely. The cookies will still be soft and chewy, but the Oreos add crunch and festive color.

3. How do I keep the cookies soft?
Store them in an airtight container with a slice of bread. The bread absorbs moisture and keeps cookies soft.

4. Can I double this recipe?
Yes! Double all ingredients and bake in batches. Perfect for parties and bake sales.

5. Can I make these without eggs?
Replace each egg with ¼ cup unsweetened applesauce or a flax egg.

6. Do I need to chill the dough?
Nope! This recipe is designed to be quick — no chilling required.

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