Start Spooky Season with Halloween Cookies and Cream Cookies. There is a chocolate cookie base, OREO pieces and topped with candy eyes. Every cookie monster will enjoy these Halloween treats!
This is an easy and kid-friendly recipe. All the ingredients go into one bowl and can be mixed by hand (or a hand mixer). The cookies are filled with crushed OREOS and finished with spooky candy eyes to bring these cookies to life! After being chilled, they are baked and can be enjoyed! These are perfect to store in the freezer for make-ahead and easy halloween party cookies. If you are looking for everyday cookies check out: Brown Butter Chocolate Chip Cookies or Butterscotch Oatmeal Cookies.
Halloween Cookies and Cream Cookie Ingredients
- OREOS: This recipe uses regular OREOS but you can be creative here! Use any type of OREO for different flavours. Whatever OREO you use, they will create these Halloween Cookies and Cream Cookies!
- Unsalted butter: Start with room temperature unsalted butter.
- White granulated sugar and Dark brown sugar: I like to use both types of sugars when baking cookies. White sugar adds sweetness and dark brown sugar adds a caramel flavour.
- Eggs: Use room temperature eggs. Eggs bind the ingredients together.
- Vanilla extract: For flavour.
- All-purpose flour: The best way to measure flour is to weigh it. This recipe has 130g of all-purpose flour. However, if you do not have a scale, the best way to measure flour is to spoon and level the flour into the measuring cup.
- Cocoa powder: Cocoa powder creates a fudgey chocolate cookie.
- Salt: Salt is important for baked goods to balance the sweetness.
- Baking soda: Leavens the cookie.
- Candy eyes: Candy eyes will make the Halloween Cookies and Cream Cookies come alive!
Have extra OREOS? Try making these amazing Basketball Chocolate Covered OREOS!
How to Make Easy Halloween Cookies and Cream Cookies
- Crush OREOS: Place OREOS in a large ziplock bag and use a rolling pin to crush the OREOS inside. Leave some larger pieces of OREOS uncrushed.
- Mix the wet ingredients: In a large mixing bowl, Whisk or beat the unsalted butter and sugars together.
- Add the dry ingredients: After adding the wet ingredients, add in all the dry ingredients and whisk. Then switch to a spatula and fold the batter until just combined.
- Fold in the OREOS: After the batter comes together, fold in the crushed OREOS from step 1.
- Chill: Chill the cookie dough in the fridge for a minimum of 1 hour. Preheat the oven to 350F.
- Bake: Bake for 12 minutes and rotate the pans around 6 minutes. While the Halloween Cookies are baking, prepare the decoration. Split OREOS in half and have 32 candy eyes ready to-go!
- Decorate: Immediately out of the oven, place half an OREO and 2 candy eyes on each cookie. Let the cookies rest on the baking tray for 5 minutes. Then transfer to a wire rack to cool completely.
How to Bake the Perfect Cookies
- Weigh the flour: Measuring ingredients – especially flour – by cups can lead to little mistakes. One day you may pack down the flour into the cup, the next day you may use the “scoop and level” method. Although you measured 1 cup for both days, your cookie results will be different! However, 130g of flour today will still be 130g of flour tomorrow! Please weigh your flour and other ingredients if possible!
- Scoop and level: If you do not have a scale, use the scoop and level method for measuring your ingredients. Use another cup to scoop out the flour from your container and pour it into the measuring cup. Do not pack down the flour or shake the measuring cup. Fill the measuring cup just over the measuring cup. Take the handle of a spatula and level this measuring cup, removing the excess flour. Do not shake or press down on the flour and continue with the recipe.
- Chill the dough: Chilling the dough allows the flavours to develop. Chill the dough for a minimum of 1 hour up to 12 hours. Check out Handle the Heat’s experiment on chilling cookie dough.
- Don’t overcrowd the oven: Depending on your oven size, a maximum of 1 or 2 cookie trays can be baked at a time. Let the baking trays cool between batches.
- Space the cookies apart: Drop cookies (like this recipe) will spread out during baking. Ensure to space the cookies 1 – 2 inches apart.
Frequently Asked Questions about Halloween Cookies
What is the best OREO to use?
For these Halloween Cookies and Cream Cookies, I used regular OREOS. However, any flavour of OREO can work. If you experiment with OREOS, please leave a comment below.
Where can I find candy eyes?
Candy eyes can be found at Bulk Barn, Party City, Walmart or any baking supply store in your area
Can I freeze this recipe?
Yes, refrigerate the dough for 1 hour, scoop the cookies into balls and place them on a baking tray. Refrigerate again for another hour. Then wrap the cookie dough balls in saran wrap and store in a freezer bag up to 1 month.
Tools Required
- Large mixing bowl
- Whisk or hand mixer
- Spatula
- Baking trays with silicone mat or parchment paper
- Wire cooling rack
Other Fall recipes
Dairy Free Pumpkin Spice Chai Latte
Pumpkin Pie Spice Scones
Cinnamon and Nutmeg Apple Crisp
Apple Cinnamon Crumble Cake
Halloween Cookies and Cream Cookies
Start Spooky Season with Halloween Cookies and Cream Cookies. There is a chocolate cookie base, OREO pieces and topped with candy eyes. Every cookie monster will enjoy these Halloween treats!
Ingredients
- 18 OREOS crushed
- ½ cup Unsalted butter room temperature
- ¾ cup White granulated sugar
- ¼ cup Dark brown sugar
- 2 Eggs room temperature
- 2 tsp Vanilla
- 1 cup (130g) All-purpose flour
- ½ cup Cocoa powder
- ½ tsp Salt
- ½ tsp Baking soda
- 32 Candy eyes
Instructions
- Crush the OREOS into pieces by placing the OREOS in a ziploc bag and use a rolling pin to crush them. The OREOS should remain in large chucks.
- In a large mixing bowl, cream the unsalted butter, white sugar and brown sugar together until smooth, about 2-3 minutes.
- Add in eggs one at a time, and the vanilla and beat together until just combined.
- In the same bowl, add in flour, cocoa powder, salt and baking soda. Start by beating the mixture for 1-2 minutes. Finish combining the ingredients by folding the batter using a spatula.
- Fold in the crushed OREOS until evenly distributed in the cookie dough.
- Chill the dough in the fridge for 1 -2 hours. Preheat oven to 350°F. Prepare 2 baking trays lined with silicone baking mats or parchment paper.
- Use a cookie scoop to form cookie dough balls on the prepared baking tray. Space each cookie dough ball about 1 -2 inches apart. Bake for 12 minutes, rotating the trays inbetween.
- Remove from oven and let cookies cool on the baking tray for 5 minutes. While the cookies are cooling, immediately stick 2 candy eyes and half an OREO to each cookie. Transfer to a wire rack and completely cool.
Notes
Make Ahead: Make the recipe up until step 6 (chilling the dough) and chill the dough for up to 12 hours and continue with the recipe.
Storage: Cool cookies completely and store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Make the recipe up until step 6. Chill the cookies for 1 hour, then scoop the cookies into balls and place them on a baking tray. Chill the cookies for another hour. Wrap the cookies in saran wrap and inside a freezer bag. Freeze unbaked cookies for 1 month.
Substitutions: Experiment with different OREO cookies to give a unique flavour for each batch!
Tips to Make the Perfect Cookie:
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- Weigh the flour: Please weigh your flour and other ingredients if possible!
- Scoop and level: If you do not have a scale, use the scoop and level method for measuring your ingredients.
- Chill the dough: Chilling the dough allows the flavours to develop. Chill the dough for a minimum of 1 hour up to 12 hours.
- Don’t overcrowd the oven: A maximum of 1 or 2 cookie trays can be baked at a time. Let the baking trays cool between batches.
- Space the cookies apart: Ensure to space the cookies 1 – 2 inches apart.
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