If you’re looking for the ultimate Halloween party cookie, these Halloween Oreo-stuffed Sprinkle sugar cookies are it. Soft and chewy with a rich chocolate base, each one hides a festive Halloween Oreo inside and is rolled in bright orange and black sprinkles for that perfect spooky touch. They’re fun to make, impossible to resist, and guaranteed to stand out on any Halloween dessert table. Not to mention made with melted butter, so no mixer is needed!
I based this fun recipe off of my Oreo stuffed funfetti cookies (it has a brown butter base, yum!). I wanted these cookies to be simple but loaded! With a gooey inside complete with a Halloween Oreo and an outside studded with fun sprinkles, kids and adults will love these decadent holiday treats.
Use any variation or sandwich cookies or sprinkles for different occasions or based on what you can find at your store. Find all of my Halloween Recipes Here for more spooky inspiration!
Rachel Tips + Why You’ll Love
Festive & Fun: Each cookie hides a Halloween Oreo inside and is rolled in black and orange sprinkles for a treat that’s as eye-catching as it is delicious.
Bakery-Style Texture: These cookies are big, soft, and chewy with a rich chocolate sugar base, chilling the dough for 20–30 minutes helps them hold their shape while baking.
Endlessly Customizable: Swap in any seasonal Oreo flavor and coordinating sprinkles to enjoy these cookies year-round (peppermint at Christmas, red velvet for Valentine’s, birthday cake for parties).
Party-Perfect: Oversized cookies make a statement on a Halloween dessert table, but you can also use mini Oreos for bite-sized versions that kids will love.
Foolproof Trick: Press the dough balls firmly into the sprinkles before baking to ensure every cookie comes out with a bold, colorful crust.
More Halloween Treat Ideas
Key Cookie Ingredients
Unsalted Butter: Melted for rich, soft cookies. Salted butter works too, just reduce the added salt slightly.
Granulated Sugar: Classic sweetness that gives these cookies structure. Can be swapped with part brown sugar for a deeper flavor.
Eggs: Room temperature eggs help the dough mix smoothly.
Vanilla Extract: Adds warmth and enhances the chocolate. Almond extract can be used for a fun variation.
All-Purpose Flour: Provides the base and structure of the cookies.
Unsweetened Cocoa Powder: Gives the dough its chocolatey flavor. Dutch-process cocoa works if you want a darker, richer taste.
Halloween Oreo Cookies: The surprise center, swap with any Oreo flavor or seasonal variety.
Halloween Sprinkles: Festive orange and black sprinkles add crunch and color. Use any seasonal mix to customize year-round.
How to Make The Chocolate Oreo Cookies
Let’s talk a little about how to make the Halloween Oreo-Stuffed Sprinkle Sugar Cookies (The printable instructions are in the recipe card below.)
Quick overview:
- Combine wet ingredients, add in dry ingredients.
- Chill, scoop, stuff with Oreos, roll in sprinkles.
- Bake, cool, and enjoy!
- In a large mixing bowl combine melted butter, sugar, eggs, and vanilla. Whisk to combine.
- To the wet ingredients, add in the flour, cocoa, baking soda, and salt. Mix until completely combined. Cover and let chill in the fridge for 30 minutes. After chilling, line a sheet pan with parchment paper and preheat oven to 350 degrees F.
- Using a measuring spoon or a cookie scoop, scoop out even amounts of dough, about 2.5 ounces per cookie. Flatten the dough out in your palm, place one Oreo cookie in the center of the dough and wrap the dough around the Oreo, covering it completely. Form into a ball and roll in sprinkles to coat evenly.
- Place onto the prepared baking sheets spacing about 3″ apart. Repeat with remaining cookie dough. These are larger cookies, make sure they have room to spread!
- Bake for 9-11 minutes, the cookies will still be soft. Allow to cool 3-5 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.
Halloween Oreo-Stuffed Sprinkle Sugar Cookies
Equipment
Ingredients
- 1 cup Unsalted Butter, melted
- 1 1/2 cups Granulated sugar
- 2 Eggs, room temperature
- 2 tsps Vanilla Extract
- 2 cups All-purpose Flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 12 Halloween Oreo cookies
- Halloween sprinkles
Instructions
- In a large mixing bowl combine melted butter, sugar, eggs, and vanilla. Whisk to combine.1 1/2 cups Granulated sugar, 2 Eggs, 2 tsps Vanilla Extract, 1 cup Unsalted Butter
- To the wet ingredients, add in the flour, cocoa, baking soda, and salt. Mix until completely combined. Cover and let chill in the fridge for 30 minutes. After chilling, line a sheet pan with parchment paper and preheat oven to 350 degrees F.2 cups All-purpose Flour, 1/2 cup Unsweetened cocoa powder , 1 tsp Baking Soda, 1 tsp Salt
- Using a measuring spoon or a cookie scoop, scoop out even amounts of dough, about 2.5 ounces per cookie. Flatten the dough out in your palm, place one Oreo cookie in the center of the dough and wrap the dough around the Oreo, covering it completely. Form into a ball and roll in sprinkles to coat evenly.12 Halloween Oreo cookies , Halloween sprinkles
- Place onto the prepared baking sheets spacing about 3" apart. Repeat with remaining cookie dough. These are larger cookies, make sure they have room to spread!
- Bake for 9-11 minutes, the cookies will still be soft. Allow to cool 3-5 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.
Notes
Nutrition
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Cookie Storage & Serving
Storage: Keep cookies in an airtight container at room temperature for up to a week. For longer storage, freeze baked cookies for up to 2 months, thaw at room temperature before serving. You can also freeze unbaked, sprinkle-coated dough balls and bake straight from frozen with a couple of extra minutes added to the bake time.
Serving: These cookies are best served fresh and slightly warm so the Oreo center stays soft. Pair them with cold milk for a classic combo, or set them out on a Halloween dessert platter with candy corn, peanut butter cups, and other festive treats for a party-ready spread!
Recipe Tips & Tricks
Yes! Halloween Oreos fit the holiday vibe, but feel free to try them with regular Oreos, birthday cake-flavored, or other seasonal varieties.
Yes, chilling cookie dough allows the fat to set up so the cookie doesn’t spread too thin. This dough only needs to chill for 30 minutes, if you do not chill this dough – the cookies could spread into each other. You don’t want to chill too long or the dough is hard to form around the Oreos.
Because of the stuffed center, these are meant to be large cookies. You can try cutting the Oreos in half, but baking time and texture will change, you need the 2.5 oz. of cookie dough to be able to wrap around the whole Oreos.
The edges should be lightly golden and the centers still slightly soft. They’ll continue to set as they cool on the baking sheet.
How To Freeze
Prepare the dough balls with Oreos inside, roll them in sprinkles, and freeze on a baking sheet until firm. Transfer to a bag or container and freeze up to 2 months. Bake straight from frozen, just add a couple of extra minutes.
Tools I Recommend
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Nesting Glass Mixing Bowls – I use these bowls for all of my ingredient prepping, they are dishwasher safe, easy to clean, and stack to save space.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
