Halloween Oreo-Stuffed Sprinkle Sugar Cookies
Chocolate sugar cookies stuffed with festive Halloween Oreos and rolled in black and orange sprinkles. Soft, chewy, and perfectly spooky, these oversized cookies are a fun and easy treat for parties, bake sales, or a Halloween movie night!
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
*Any flavor of Oreo can be used. Substitute other sprinkle colors to make these for any occasion!
*Chill the cookie dough for 30 minutes so it sets up slightly but not any longer of it will be tough to mold around the Oreo cookies.
*To get perfectly round cookies, gently scoot the cookies with a round cookie cutter right after baking while still warm.
*These are large cookies, so they need room to spread while baking. Allow 3" between cookies on a large sheet pan for best results.
Nutrition
Serving: 1cookieCalories: 384kcalCarbohydrates: 52gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 68mgSodium: 346mgPotassium: 121mgFiber: 2gSugar: 30gVitamin A: 513IUCalcium: 19mgIron: 3mg