Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 12-15 Oreo cookies (for stuffing and decoration)
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Using a stand mixer or hand mixer, cream the softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in chocolate chips.
- Take a spoonful of dough, flatten it in your palm, and place an Oreo cookie in the center. Mold the dough around the Oreo to cover completely. Repeat with remaining dough and Oreos.
- Preheat oven to 350°F (175°C). Place dough balls on a parchment-lined baking sheet, spacing them well apart.
- Bake for 12-15 minutes until golden brown. Allow cookies to cool on a wire rack.
- Decorate cooled cookies with melted chocolate or icing to add spooky designs or faces. You can also embed mini Oreos for extra decoration.
Notes
- Store the cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to a month.
- Make sure the cookies are completely cooled before decorating for best results.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg