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Easy Halloween Oreo stuffed chocolate chip cookies with orange sprinkles and chocolate chips on cooling rack - perfect halloween treats

Easy Halloween Oreo Stuffed Chocolate Chip Cookies

These Easy Halloween Oreo Stuffed Chocolate Chip Cookies combine chewy chocolate chip cookie dough with a surprise Oreo center and festive sprinkles. Perfect for Halloween parties, trick-or-treat gifts, or cozy fall baking, these spooktacular cookies are easy to make and guaranteed crowd-pleasers.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 9 large cookies
Course: Dessert, Halloween Treats
Cuisine: American, Holiday
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter slightly softened
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3 tablespoons corn starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup semi-sweet chocolate chips plus extra for topping
  • 9 Halloween Oreos
  • 1/4 cup Halloween sprinkles
  • Substitutions: Vegan butter gluten-free flour, regular Oreos, or coconut sugar may be used.

Method
 

  1. Preheat oven to 350°F and line a baking sheet with parchment paper or silicone mat.
  2. Cream butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
  3. Beat in egg and vanilla until smooth.
  4. Add flour, corn starch, baking soda, and salt. Mix until just combined.
  5. Fold in chocolate chips and Halloween sprinkles, reserving some chips for topping.
  6. Scoop about 1/4 cup dough, flatten, and place one Oreo in the center. Wrap dough around Oreo, sealing completely.
  7. Place cookies on sheet, 2 inches apart. Bake for 10 minutes. Cookies should look slightly underdone.
  8. Press extra chocolate chips into tops. Cool 5 minutes on sheet before transferring to wire rack.

Notes

✨ Baking Tips: Do not overmix dough. Corn starch ensures soft centers. Bake until edges are set but centers remain slightly soft. Seal Oreos completely with dough to prevent splitting. Chill dough 15 minutes if too soft. 🎃 Storage: Store cooled cookies in airtight container up to 5 days. Freeze baked cookies or wrapped dough balls for up to 3 months. Bake dough from frozen with 1–2 extra minutes.