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Halloween Oreo Chocolate Cookies Recipe

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4.4 from 62 reviews

These Halloween Oreo Chocolate Cookies are rich, fudgy, and packed with chunks of festive Halloween Oreos. With a deep black cocoa flavor and a soft, chewy texture, these cookies are perfect for a spooky treat or holiday celebration. The dough is chilled before baking to ensure perfectly thick and tender cookies with a delightful crunch of Oreo pieces in every bite.

Ingredients

Dry Ingredients

  • 1 ⅓ cup all-purpose flour (166 grams)
  • ½ cup black cocoa powder (50 grams)
  • 1 tsp Kosher salt or ½ tsp table salt
  • ½ tsp baking soda

Wet Ingredients

  • 6 oz unsalted butter (1.5 sticks), room temperature
  • ½ cup granulated sugar (100 grams)
  • ½ cup packed dark brown sugar (100 grams)
  • 1 tsp vanilla extract or vanilla paste
  • 1 large egg, room temperature

Mix-ins and Toppings

  • 10-12 Halloween Oreos, coarsely chopped
  • Additional chopped Oreos for topping (optional)

Instructions

  1. Mix dry ingredients: Whisk or sift together the all-purpose flour, black cocoa powder, salt, and baking soda in a bowl. Set aside.
  2. Cream butter: In another bowl, cream the softened unsalted butter for 2-3 minutes until it becomes light and very creamy.
  3. Add sugars: Add both the granulated sugar and dark brown sugar to the creamed butter. Mix for another 2-3 minutes, scraping down the sides of the bowl as necessary to combine thoroughly.
  4. Incorporate egg and vanilla: Add the room temperature egg and vanilla extract or paste to the butter and sugar mixture. Mix until fully combined.
  5. Add dry ingredients: Add the flour mixture to the wet ingredients and mix until just combined, making sure to scrape down the sides of the bowl if needed. Be careful not to overmix; the dough should be thick and fudgy.
  6. Fold in Oreos: Gently fold the coarsely chopped Halloween Oreo cookies into the dough until evenly distributed.
  7. Scoop dough: Scoop 4 tablespoon-sized balls of dough for extra-large cookies or 2 tablespoon-sized balls for normal-sized cookies onto a parchment-lined baking sheet. Add extra chopped Oreos on top if desired. The cookies can be placed relatively close together since you will chill the dough before baking.
  8. Chill dough: Loosely cover the baking sheet with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Alternatively, chill the entire bowl of dough before scooping and placing on the baking sheet.
  9. Preheat oven: While the dough chills, preheat your oven to 325°F (163°C).
  10. Bake cookies: Once chilled and preheated, transfer the dough balls to a parchment-lined baking sheet spacing them 2-4 inches apart. Bake one sheet at a time on the middle rack. Bake normal-sized cookies for 10-12 minutes or extra-large cookies for 11-15 minutes, until the edges are firm.
  11. Cool and serve: Remove the cookies from the oven and let them cool on the baking sheet for 10-15 minutes. They will be soft initially but will firm up as they cool. Transfer to a cooling rack and enjoy your Halloween Oreo Chocolate Cookies!

Notes

  • Ensure all your ingredients are at room temperature for best texture and mixing.
  • Measure flour using a scale or spoon and level method to avoid packing the flour, which can alter the dough consistency.
  • Do not overmix the dough after adding dry ingredients to maintain a fudgy texture.
  • Chilling the dough helps the cookies maintain thickness and improve flavor.
  • Adjust baking time according to cookie size to avoid over or under baking.

Find it online: https://deliciousyum.com/halloween-oreo-chocolate-cookies-recipe/