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Halloween Oreo Stuffed Chocolate Chip Cookies

Halloween Oreo stuffed chocolate chip cookies sandwich a Halloween Oreo inside soft, chewy chocolate chip cookie dough. Bake them until the edges are lightly golden and the centers still look slightly soft.
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Prep Time 20 minutes
Cook Time 45 minutes
chilling and resting 40 minutes
Total Time 1 hour 45 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

For the cookie dough
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter 2 sticks, softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2 cup semisweet chocolate chips 12 ounces
For the filling
  • 18 Halloween Oreo cookies

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 electric mixer

Method
 

Make the cookie dough
  1. Heat the oven to 350°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Whisk the all-purpose flour, baking soda, and salt together in a medium bowl.
  3. Beat the softened unsalted butter, packed light brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Add the flour mixture and mix on low just until combined, then fold in the semisweet chocolate chips.
  6. Cover the dough and refrigerate for 30 minutes.
Stuff and bake
  1. Working with 6 cookies at a time, use 1/4 cup dough per cookie and divide it in half.
  2. Flatten the pieces into disks and sandwich a Halloween Oreo cookie between them.
  3. Pinch the edges closed and arrange the cookies about 3 inches apart on the prepared baking sheet.
  4. Bake at 350°F for 12–15 minutes, until the edges are lightly golden and the centers still look slightly soft.
  5. Let the cookies rest on the baking sheet for 10 minutes, then transfer them to a wire rack.
  6. Let the sheet cool completely.
  7. Repeat with the remaining dough and Halloween Oreo cookies in two more batches, keeping the dough refrigerated between batches.

Notes

For the most consistent cookies, keep the dough refrigerated between batches. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour and certified gluten-free sandwich cookies.