halloween oreo stuffed monster cookies
Would fight the Boogeyman for one of these buggers.
October is well underway, and spooky season is drawing to its height. Even though for some of ya’ll, Summerween is an official celebration and the frightful decor was laid out well before July.
No matter what camp in which you reside, I’d say it’s high time for Halloween Oreo Stuffed Monster Cookies, and none can disagree with that assessment.
Stuffing cookies with shit is a real treat. I had so much fun with my Loaded Cookie Monster Cookies over the summer that a seasonal version felt like the right thing to do (and, likely, we’ll see a Christmas rendition when my 2025 cookie box debuts!).
Sometimes, life calls for being a little over the top, and that’s exactly what today’s nibble is for: those days when one cookie isn’t enough, and two feels overwhelming, but a cookie within a cookie is more than excusable. Loaded up with chocolate chips and festive M&M candies, the dough yields my typical soft and chewy cookie with the added bonus of a Halloween Oreo peeking out in the center.
Trust me, you’ll have as much of a blast baking these as eating them.
He Did the Monster (Cookie) Mash
I guess true monster cookies technically contain oats most of the time, but these are such behemoths I think they qualify.
Don’t be fooled by the aesthetic: these pleasing nuggets are really easy to make. First, as is usual, cream butter with brown sugar and regular sugar until light and fluffy, then beat in two eggs and vanilla. Follow with your flour, baking soda, and salt.
Fold in lots of chocolate chips – I always prefer dark but semi-sweet is good too – and Halloween M&Ms. I bought these for the color effect I needed but if you can’t find them, Reese’s Pieces are good too.
Scoop out a big 3 tablespoon-ish mound of dough and flatten a bit in your palm. Plop a Halloween Oreo in the center, and mold the dough around the cookie, being sure the entire Oreo is covered. You may need to stick a little more dough to fill the gaps.
Roll the cookie into a ball and set onto a parchment-lined baking sheet. Depending on the size of your baking sheet, you can probably fit 5-6 cookies comfortably without risking them fusing together into one gooey mass.
Also, I always like dotting a few more candies and chocolate chips on top. Looks cuter.
Bake at 350 degrees for 12-14 minutes. These guys are bigger than usual cookies so they will take longer. When the edges are set but the center still tender, pull the tray from the oven and let the cookies cool for a bit on the baking sheet to finish firming them up.
Weird tip: these cookies, while obviously dope warm, taste fabulous after being refrigerated. I don’t know if its the fudginess of the cold chocolate against the tender Oreo or what, or if I’m just a fucking psycho, but a cold monster cookie just hits different. Humor me and give it a try.
If you’re feeling real ambitious this Halloween, hand one of these out in a cute Halloween goodie bag to your trick or treaters. I’m sure they’ll be delighted. If you feel weird about that, I don’t blame you, but it’s a cute thought.
Either way, while I’m always a proponent of keeping a few for yourself, these cuties are really endearing to share, too.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Get your spook on!
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halloween oreo stuffed monster cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4-2 1/3 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups dark chocolate chips
- 1 cup Halloween M&Ms or Reese's Pieces
- 16 Halloween Oreo cookies
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, cream the butter, brown sugar, and sugar until light and fluffy, about 3-4 minutes. Whip in the eggs, one at a time, then the vanilla. Add the flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chips and M&Ms with a rubber spatula.
- Scoop a 3 tablespoon-sized mound of dough and flatten a bit with your fingers. Place an Oreo in the center, then pinch and mold the dough around the Oreo, being sure to cover completely. If needed, add more dough to fill in the gaps. Place onto the prepared baking sheet, taking care not to overcrowd the pan. I fit 5 cookies onto mine.
- Bake for 12-14 minutes until the edges are set but the centers are still soft. Cool on the baking sheet.
- Eat one of these big glorious fuckers away, or cool completely and store in an airtight container for up to 5 days, the fridge for a week, or the freezer for infinity (3 months).
