These Halloween Chocolate Chip Oreo Cookies are soft, chewy, and loaded with semi-sweet chocolate chips, white chocolate chips, crushed Oreos, and colorful Halloween sprinkles. They’re festive without being complicated, making them perfect for Halloween parties, school treats, fall gatherings, or a fun baking day at home.
The cookie base stays soft and thick, while the mix-ins add plenty of chocolate, crunch, and Halloween color in every bite.
Why You’ll Love These Halloween Cookies
These cookies are easy to make but look extra festive thanks to the combination of chocolate chips, Oreos, and Halloween sprinkles.
They’re also soft and chewy in the center with lightly crisp edges, and chilling the dough helps keep them thick instead of spreading too thin in the oven.
The best part is that they don’t require any special decorating skills. Just press a few extra chocolate chips, Oreo pieces, and sprinkles into the tops before baking, and they come out looking bakery-worthy.
Halloween Chocolate Chip Oreo Cookies
Soft and chewy Halloween cookies made with chocolate chips, white chocolate chips, Oreo pieces, and colorful Halloween sprinkles.
Recipe Details
Category: Dessert
Cuisine: American
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes
Total Time: 55 minutes
Servings: About 24 cookies
Ingredients
1 cup salted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
3 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup semi-sweet chocolate chips
¾ cup white chocolate chips
1 cup roughly chopped Oreos
½ cup Halloween sprinkles
Directions
Cream the butter and sugars. Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat for about 2–3 minutes, until light and creamy.
Add the wet ingredients. Mix in the vanilla extract and eggs until fully combined.
Combine the dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
Make the cookie dough. Gradually add the dry ingredients to the wet ingredients. Mix just until a soft cookie dough forms. Avoid overmixing.
Fold in the mix-ins. Gently fold in the semi-sweet chocolate chips, white chocolate chips, Oreo pieces, and Halloween sprinkles.
Chill the dough. Cover the dough and refrigerate for 30 minutes. This helps the cookies hold their shape and stay thick while baking.
Preheat the oven. Preheat the oven to 350°F and line a baking sheet with parchment paper.
Scoop the cookies. Scoop the chilled dough into cookie dough balls and place them a few inches apart on the prepared baking sheet.
Add extra toppings. If desired, press a few extra chocolate chips, white chocolate chips, Oreo pieces, and Halloween sprinkles into the tops of each dough ball.
Bake. Bake at 350°F for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
Cool. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack.
Tips for the Best Halloween Cookies
Make sure your butter is softened, but not melted. Melted butter can cause the cookies to spread too much.
Don’t skip the 30-minute chill time. Chilling the dough helps the cookies stay thick and gives the flour time to absorb some of the moisture in the dough.
Roughly chop the Oreos instead of crushing them into fine crumbs. Larger pieces give the cookies a better texture and make the Oreo flavor more noticeable.
For the best-looking cookies, save a small handful of each mix-in and press them into the tops of the dough balls before baking.
Take the cookies out when the centers still look just slightly underdone. They will continue baking on the hot pan as they cool, which helps keep the centers soft.
What Kind of Sprinkles Work Best?
Halloween jimmies or confetti-style sprinkles work well because they hold their shape and color while baking.
You can use orange, black, purple, green, or any Halloween sprinkle mix you like.
I would avoid using too many nonpareils, since the small round sprinkles can sometimes bleed color into the cookie dough.
How to Store Halloween Cookies
Store the cooled cookies in an airtight container at room temperature for about 3–4 days.
To help keep them soft, make sure the container is tightly sealed.
You can also warm a cookie in the microwave for a few seconds before serving if you want that fresh-from-the-oven texture again.
Can You Freeze Halloween Cookie Dough?
Yes. Scoop the cookie dough into balls and place them on a parchment-lined baking sheet. Freeze until firm, then transfer the frozen dough balls to a freezer-safe container or bag.
When you’re ready to bake, you can bake them from frozen. They may just need an extra minute or two in the oven.
Frequently Asked Questions
Why do I need cornstarch in the cookies?
Cornstarch helps create a softer, more tender cookie while also helping the cookies stay slightly thicker.
Do I have to chill the cookie dough?
I recommend it. Chilling the dough helps control spreading and gives you a thicker, chewier cookie.
Can I use different chocolate chips?
Absolutely. You can use milk chocolate, dark chocolate, semi-sweet chocolate, white chocolate, or a combination.
Can I leave out the Oreos?
Yes. The cookies will still work without them, although the Oreos add extra chocolate flavor and texture.
Can I use Halloween-colored M&M’s?
Yes. Halloween M&M’s would be a fun addition or substitute for some of the chocolate chips.
Final Thoughts
These Halloween Chocolate Chip Oreo Cookies are an easy way to make a festive Halloween dessert without spending hours decorating.
With soft centers, buttery edges, plenty of chocolate, Oreo pieces, and colorful sprinkles, they’re perfect for parties, trick-or-treat night, classroom treats, or simply baking something fun with the family.
Halloween Chocolate Chip Oreo Cookies
Soft and chewy Halloween cookies made with chocolate chips, white chocolate chips, Oreo pieces, and colorful Halloween sprinkles.
Ingredients
- 1 cup salted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
- ¾ cup white chocolate chips
- 1 cup roughly chopped Oreos
- ½ cup Halloween sprinkles
Instructions
- Cream the butter and sugars. Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat for about 2–3 minutes, until light and creamy.
- Add the wet ingredients. Mix in the vanilla extract and eggs until fully combined.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Make the cookie dough. Gradually add the dry ingredients to the wet ingredients. Mix just until a soft cookie dough forms. Avoid overmixing.
- Fold in the mix-ins. Gently fold in the semi-sweet chocolate chips, white chocolate chips, Oreo pieces, and Halloween sprinkles.
- Chill the dough. Cover the dough and refrigerate for 30 minutes. This helps the cookies hold their shape and stay thick while baking.
- Preheat the oven. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the cookies. Scoop the chilled dough into cookie dough balls and place them a few inches apart on the prepared baking sheet.
- Add extra toppings. If desired, press a few extra chocolate chips, white chocolate chips, Oreo pieces, and Halloween sprinkles into the tops of each dough ball.
- Bake. Bake at 350°F for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
- Cool. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack.
