Oreo Halloween Cookies
Oreo Halloween cookies with ground Oreos in the dough, crushed Oreos on top, M&M's, chocolate chips, and candy eyeballs. An easy Halloween cookie the kids can help make.
Servings: 32 cookies
Calories: 198kcal
Ingredients
- 2 ¼ cups all purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup salted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup Ghoul's Mix M&M's
- 20 Oreos - 10 Oreos ground finely and 10 Oreos crushed and placed on top of the cookies
- Candy Eyeballs
Instructions
- Preheat the oven to 375ºF and line two cookie sheets with parchment paper and set aside.
- Finely grind 10 Oreos using a food processor.
- Beat the softened butter until smooth and creamy. Add in the granulated sugar and the brown sugar and beat until combined. This will take roughly 3-4 minutes.
- Beat in the egg until incorporated and stir in the vanilla extract until mixed.
- In a separate bowl, combine the spooned & leveled all-purpose flour, baking soda, and salt.
- Slowly mix the flour mixture into the wet ingredients and blend the ingredients together until everything is moistened.
- Using a spoon, gently stir in the chocolate chips, M&M's, and the ground Oreos.
- Using a #40 (.78 ounce) cookie scoop (or using by scooping 1.5 tablespoons of dough) scoop the cookies and place them onto the cookie sheets two inches apart to prepare them for baking.
- Take the remaining Oreos and crush them into large pieces and gently press them on top of the cookie dough.
- Gently press some M&M's on top of the cookie dough.
- Bake the cookies one cookie sheet at a time for 10-11 minutes.
- Remove the cookies from the oven and decorate the baked cookies with candy eyeballs and add extra M&M's if desired.
- Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ground ten Oreos into fine crumbs for the dough, and crush the other ten into chunky pieces for the tops.
- Press the candy eyeballs into the cookies right after they come out of the oven. They melt if you add them before baking.
- Bake one sheet at a time so the cookies cook evenly.
- To make ahead, scoop the dough, press the toppings on, and refrigerate the dough balls for up to two days. Bake straight from the fridge and add a minute to the time.
- Store in an airtight container at room temperature for up to five days.
- Adding extra Oreo pieces and M&M's after baking makes the cookies extra cute.
Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 181mg | Potassium: 69mg | Fiber: 1g | Sugar: 19g | Vitamin A: 114IU | Vitamin C: 0.04mg | Calcium: 27mg | Iron: 2mg
