Meet the soft, chewy cookie that steals every spooky gathering. Packed with crushed Halloween Oreos, melty chocolate chips, and festive sprinkles, these bakery-style treats are irresistible from the first bite. My family asks for them all October long, and I happily oblige.
Why You’ll Love This Halloween Oreo Chocolate Chip Cookies
- Thick, chewy centers with lightly crisp edges for that perfect bakery bite.
- Loaded with crushed Oreos, chocolate chips, and Halloween sprinkles in every cookie.
- Quick to make with simple pantry ingredients and minimal chill time.
- Kid-friendly and party ready with candy eyes for a playful finish.
Halloween Oreo Chocolate Chip Cookies Ingredients & Substitutions
- Unsalted butter 1/2 cup 115 g, softened to room temp. Salted butter works too, reduce added salt slightly.
- Light brown sugar 3/4 cup 150 g, packed. Dark brown sugar adds deeper caramel notes.
- Granulated sugar 1/2 cup 100 g, for crisp edges.
- Large egg 1, room temp. For egg-free, try 1 flax egg 1 tbsp ground flax + 3 tbsp water, texture will be slightly cakier.
- Pure vanilla extract 2 tsp, for warmth.
- All-purpose flour 2 cups 240 g, spooned and leveled. A 1 to 1 gluten-free baking blend can work; let dough rest 10 minutes.
- Cornstarch 2 tsp, for extra softness.
- Baking soda 1 tsp and baking powder 1/2 tsp, for lift and spread control.
- Fine sea salt 1/2 tsp, to balance sweetness.
- Halloween Oreos about 12, coarsely chopped, plus a few extra for topping. Regular Oreos are fine.
- Semi-sweet chocolate chips 1 cup 170 g. Use mini chips or chopped chocolate for more melt.
- Halloween sprinkles 2 tbsp, optional but festive.
- Candy eyes optional for decorating after baking.
Yield: about 16 to 18 cookies using a 2 tbsp scoop. Oven: 350°F 175°C.
Step-by-Step Instructions to Make Halloween Oreo Chocolate Chip Cookies
Preheat and Prep
Preheat the oven to 350°F 175°C. Line 2 baking sheets with parchment paper for even browning and easy cleanup.
Whisk the Dry Ingredients
In a medium bowl, whisk flour, cornstarch, baking soda, baking powder, and salt until evenly combined.
Cream Butter and Sugars
In a large bowl, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape the bowl.
Add Egg and Vanilla
Beat in the egg and vanilla until smooth and glossy, about 30 seconds.
Combine Wet and Dry
On low speed, mix in the dry ingredients just until the flour disappears. Do not overmix.
Fold in the Fun
Gently fold in the chopped Oreos, chocolate chips, and sprinkles. Reserve a small handful of each for topping.
Chill Briefly
Chill the dough for 20 to 30 minutes for thicker cookies. If you are short on time, you can bake right away, but they will spread a bit more.
Scoop and Top
Scoop 2 tbsp mounds of dough, spacing 2 inches apart. Press a few extra Oreo bits and chips on top for that bakery look.
Bake
Bake 9 to 11 minutes, until edges are set and lightly golden while centers still look soft and pale. The cookies will finish setting as they cool.
Cool and Decorate
Cool on the sheet 5 minutes, then transfer to a rack. If using candy eyes, gently press them into warm cookies in the first few minutes out of the oven.
Tips for Success
- Weigh your flour for accuracy. If measuring by cups, fluff, spoon, and level to avoid dense cookies.
- Room temperature butter creams best. Too warm and your cookies will spread.
- Keep Oreo pieces chunky to preserve that playful crunch and color.
- Underbake slightly for soft centers, then let carryover heat finish the job.
- Reserve mix-ins to press on top before baking for a picture-perfect finish.
Variations of Halloween Oreo Chocolate Chip Cookies
- White chocolate twist: swap half the chips for white chocolate and add a touch of orange zest.
- Triple chocolate: replace 2 tbsp flour with 2 tbsp cocoa powder and use chocolate chunks.
- Peanut butter party: add peanut butter chips and a drizzle of warm peanut butter after baking.
- Stuffed surprise: wrap dough around a mini Oreo for a gooey center.
- Gluten-free: use a quality 1 to 1 gluten-free blend and rest dough 10 minutes before scooping.
Serving Suggestions: What to Pair with Halloween Oreo Chocolate Chip Cookies
- Classic cold milk or chocolate milk for dunking.
- Hot cocoa, chai, or pumpkin spice latte for cozy vibes.
- Make cookie ice cream sandwiches with vanilla or pumpkin ice cream.
- Serve on a Halloween dessert board with caramel apples and candy corn.
Storage & Reheating Instructions
- Room temperature: store in an airtight container up to 4 days. Add a slice of bread to keep them soft.
- Freezer baked: freeze in a zip-top bag up to 2 months. Rewarm at 300°F 150°C for 4 to 6 minutes or microwave 10 to 12 seconds.
- Freezer dough: scoop dough balls and freeze on a tray, then bag up to 2 months. Bake from frozen at 350°F 175°C, adding 1 to 2 minutes.
- Candy eyes tip: if reheating, add candy eyes after warming so they keep their shape.
Memories Made Around the Table
Every year we bake a double batch before trick or treat night. The kids decorate with candy eyes and extra sprinkles, and somehow the warm cookies disappear while costumes are still going on.
FAQs
Can I use regular Oreos instead of Halloween Oreos? Absolutely. The orange creme is festive, but any Oreo flavor works.
Do I have to chill the dough? A short 20 to 30 minute chill gives thicker cookies, but you can bake immediately if needed.
Why did my cookies spread too much? Likely butter was too warm or flour was under-measured. Chill the dough, use parchment, and ensure the oven is fully preheated.
Can I make them ahead? Yes. Freeze dough balls and bake from frozen, or bake and freeze cooled cookies.
How do I keep cookies soft? Do not overbake, store airtight, and tuck a slice of bread in the container to retain moisture.
Final Thoughts
These Halloween Oreo Chocolate Chip Cookies deliver bakery-style texture with festive flair. Bake a batch for parties, school treats, or a cozy movie night, and watch them disappear.
Halloween Oreo Chocolate Chip Cookies
Equipment
- 2 Baking Sheet
- 1 Parchment Paper
- 2 Mixing Bowl 1 large, 1 medium
- 1 Electric Mixer hand or stand mixer
- 1 Wire rack
- 1 Cookie scoop 2 tbsp size
Ingredients
Cookie Dough
- 0.5 cup unsalted butter softened to room temperature
- 0.75 cup light brown sugar packed
- 0.5 cup granulated sugar for crisp edges
- 1 large egg room temperature
- 2 tsp pure vanilla extract
- 2 cup all-purpose flour spooned and leveled
- 2 tsp cornstarch
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 12 Halloween Oreos coarsely chopped, plus extra for topping
- 1 cup semi-sweet chocolate chips
- 2 tbsp Halloween sprinkles optional but festive
- Candy eyes optional for decorating after baking
Instructions
Preheat and Prep
- Preheat the oven to 350 b0F (175 b0C). Line 2 baking sheets with parchment paper.
Whisk the Dry Ingredients
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt until evenly combined.
Cream Butter and Sugars
- In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl.
Add Egg and Vanilla
- Beat in the egg and vanilla until smooth and glossy, about 30 seconds.
Combine Wet and Dry
- On low speed, mix in the dry ingredients just until the flour disappears. Do not overmix.
Fold in the Fun
- Gently fold in the chopped Oreos, chocolate chips, and sprinkles. Reserve a small handful of each for topping.
Chill Briefly
- Chill the dough for 20 to 30 minutes for thicker cookies. You can bake right away if needed, but they will spread a bit more.
Scoop and Top
- Scoop 2 tbsp mounds of dough and space them 2 inches apart on the prepared sheets. Press a few extra Oreo bits and chips on top.
Bake
- Bake 9 to 11 minutes, until edges are set and lightly golden while centers still look soft and pale. They will finish setting as they cool.
Cool and Decorate
- Cool on the sheet for 5 minutes, then transfer to a wire rack. If using candy eyes, gently press them into the warm cookies within a few minutes of coming out of the oven.