Easy Oreo Filled Halloween Cookies

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While most millennials are welcoming fall because they can finally have their God-forsaken Pumpkin Spice Lattes, I’ve over here excited to carve pumpkins and trick or treat!

I love Halloween. It is my favorite gift-free holiday. I love coming up with costume ideas, watching Halloween movies, and baking spooky treats with my sous chef. Baking Halloween treats is the perfect way to eat up an afternoon, especially when the day feels like it is just dragging on until bedtime.

Brooks is at the perfect age to help. We count A LOT and practice pouring. Plus, he always gets to taste test so he’s a happy camper. I don’t think he would ever say no to any Halloween treat that includes chocolate. Kid after my own heart.

I came across Halloween Oreos at Target the other day which I scooped up instantly. I also grabbed some Halloween sprinkles to complete these Halloween treats for kids.

When baking with little people, a little prep and keeping things simple is essential. To make this easy Halloween treat, I kept things mostly pre-made with the exception of the cookie dough. I made the original Nestle Tollhouse cookie recipe sans chocolate chips. You can’t go wrong with it. But store bought cookie dough should work just as well!

Before I get into the how-to, let me start with a disclaimer. These bad boys did not come out of the oven looking great. However, I baked them perfectly so that the surrounding cookie could easily be trimmed to leave nice round cookies. And plenty of scraps for mom and dad.

2020 NOTE: I adjusted the fat:flour ratio to try to avoid spreading. The recipe below reflects this.

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup (1 stick) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

Instructions:

Preheat oven to 350° F.

Combine flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in mixer bowl until creamy. Add eggs, one at a time, beating until fully incorporated after each addition.

Gradually beat in flour mixture.

Stir in sprinkles. We divided the batter in half and did two different kinds of sprinkles that the sous chef painstakingly selected.

Drop dough by tablespoon onto baking sheets. (I used silicone liners. Try an ungreased sheet if you don’t have the liners.) Put an Oreo in the center of the dough drop and push down gently. Drop about 1/2 tablespoon of batter on the Oreo. Use your fingers to completely cover the Oreo with the batter.

Bake for 9 to 11 minutes or until golden brown on the edges and chewy in the center. Cool on baking sheets for 2 minutes; trim any excess. Remove to wire racks to cool completely. 

Yields:

Roughly 12-15 covered Oreos with a little left to eat raw. I know it’s not good for your body, but its good for the soul!