Oreo Stuffed Cookies

Nothing gets my family more excited for October than these Halloween Oreo stuffed chocolate chip cookies. I love how the classic chocolate chip cookie surrounds a festive Oreo for a gooey, fun surprise inside. These are a big hit at parties and inspired by all the seasonal baking I looked forward to as a kid.

The first time I baked these, my kids could not believe there was a whole Oreo inside each cookie. Now it is a tradition to make a big batch for neighbors every Halloween.

Gather Your Ingredients

• Butter: Slightly softened for easy creaming and richer flavor. Use high quality unsalted butter for best results.
• Brown sugar: Adds moisture and chewy texture. Opt for dark brown sugar if you like a deeper molasses note.
• Granulated sugar: Brings crisp edges and sweetness. Organic cane sugar will work just as well.
• Egg: Binds dough and adds richness. Use a large fresh egg for even texture.
• Vanilla extract: Rounds out flavor with warmth. Choose pure vanilla extract not imitation.
• All-purpose flour: Gives body to the cookie. Look for unbleached for best texture.
• Corn starch: Makes the cookies extra soft and tender. Just a little goes a long way.
• Baking soda: Gives the cookies lift and helps them brown. Make sure yours is fresh.
• Salt: Balances sweetness and intensifies flavors. Do not skip or under measure.
• Semi sweet chocolate chips: Add melty chocolate in every bite. Choose good quality chips with a high cocoa content.
• Halloween Oreo: These provide the iconic stuffed center. Festive orange cream makes them pop for the holiday.
• Halloween sprinkles: Colorful and fun for a playful look. Use a mix of jimmies and nonpareils for texture.

How to Make It

Prepare the Baking Sheet:

Line a sturdy baking sheet with parchment paper or a silicon liner. You want a good nonstick surface so your cookies do not stick and clean up is easy.

Cream the Butter and Sugars:

Beat the slightly softened butter with both brown sugar and granulated sugar in a medium bowl until light and fluffy. This step incorporates air for a tender cookie.

Incorporate Wet Ingredients:

Mix in the egg and vanilla extract. Beat until smooth and fully combined. The dough should look creamy without any streaks.

Combine Dry Ingredients Separately:

In another bowl whisk together the flour corn starch baking soda and salt. This ensures the leaveners and salt are evenly distributed.

Mix Dry and Wet Components:

Gradually add the dry ingredients to the wet mixture. Stir until just combined. Overmixing can make cookies tough.

Fold in Chocolate and Sprinkles:

Gently stir in the chocolate chips and Halloween sprinkles to distribute them evenly throughout the dough.

Stuff with Oreo Centers:

Using a large cookie scoop scoop out about a quarter cup of dough. Flatten it gently between your palms. Place a Halloween Oreo in the center. Fold the dough around the Oreo and roll it into a smooth ball making sure the cookie is completely encased.

Arrange and Bake:

Place each stuffed dough ball onto your prepared baking sheet. Leave room for spreading. Top with a few extra chocolate chips and sprinkles for a bakery style finish. Bake at 350F for thirty to forty five minutes until golden at the edges. The bake time depends on your oven so check after thirty minutes.

Cool and Serve:

Let cookies cool for several minutes on the sheet before transferring to a wire rack. The Oreo center needs a few minutes to set.

I am obsessed with the way the fudgey chocolate chip cookie bakes up around the creamy Halloween Oreo. It reminds me of decorating cookies as a child and brings back all the best parts of fall baking season.

Flavor Boosters

Keep cookies stored in an airtight container at room temperature for up to four days. The Oreo center remains soft this way. For longer storage freeze the stuffed cookies individually wrapped. They thaw nicely without losing texture.

Serving Suggestions

Serve with a glass of cold milk for dunking or stack on a festive platter for your Halloween party. These cookies also make a fun treat for kid lunches. Wrapped in clear bags with an orange ribbon they are a sweet edible gift.

Creative Twists

Swap Halloween Oreos for any sandwich cookie like double chocolate or golden. For dairy restrictions use a vegan butter or an egg replacement bar. Look for allergy friendly chocolate chips for those with nut or soy sensitivities.

Bake a batch and enjoy the magic of Halloween in every bite. These festive cookies are sure to become a spooky season tradition.

Common Questions About This Recipe

→ What makes these cookies perfect for Halloween?

The inclusion of Halloween-themed Oreos and sprinkles adds seasonal flair and festive colors, making them ideal for holiday treats.

→ How do you ensure the Oreo stays inside the cookie?

The cookie dough is flattened and wrapped securely around each Oreo, sealing it completely before baking to keep it intact.

→ Can I use regular Oreos instead of Halloween Oreos?

Yes, regular Oreos can be substituted without affecting the texture; however, Halloween Oreos add a unique seasonal design and flavor experience.

→ What is the best way to store these cookies?

Store in an airtight container at room temperature for up to 3 days to maintain freshness and softness.

→ Can I freeze these cookies before or after baking?

You can freeze the unbaked cookie dough balls wrapped with Oreos for later baking or freeze baked cookies to enjoy later, thawing at room temperature before serving.