Description
Delightfully festive Halloween Oreo M&M’s cookies bursting with colorful chocolate candies and crunchy Oreo pieces. These soft, chewy cookies are perfect for spooky celebrations and are easy to prepare with simple ingredients and a quick bake time.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter, slightly softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 1/3 cup flour
- 1 tbsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
Mix-ins
- 2/3 cup Halloween M&M’s
- 7 Halloween Oreo cookies, roughly chopped (regular stuffed, not double stuffed, chilled)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cream Butter and Sugars: In a medium bowl, cream together the slightly softened butter, brown sugar, and granulated sugar using a spatula until smooth and well combined.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until the mixture is smooth and fully incorporated.
- Combine Dry Ingredients: Add the flour, corn starch, baking soda, and salt into the wet ingredients. Stir gently just until the dry ingredients are mixed in, being careful not to overmix.
- Fold in M&M’s and Oreo Pieces: Gently fold the Halloween M&M’s and roughly chopped Oreo cookies into the cookie dough until evenly distributed.
- Scoop the Dough: Using a large cookie scoop or measuring 1/4 cup (4 tbsp), portion out the dough into 10 equal-sized balls. Place them spaced apart on the prepared baking sheet.
- Optional Topping: If desired, press extra M&M’s and chopped Oreos on top of each cookie dough ball for added decoration and texture.
- Bake: Bake in the preheated oven for 11 minutes. The cookies might look slightly underbaked or gooey in the center, which is perfect for a soft texture. The cookies will finish baking as they cool.
- Shape Cookies: Immediately after removing from the oven, use a large cookie cutter to gently rotate and shape each cookie into a perfect round.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Use regular stuffed Oreos for the best texture; double stuffed Oreos can make the cookies too soft.
- Chilling the Oreo pieces before adding helps keep chunks firm in the dough.
- A larger cookie scoop helps create evenly sized cookies that bake uniformly.
- The cookies will appear slightly underdone out of the oven but will firm up as they cool.
- For a festive look, decorate with additional Halloween M&M’s or colored sprinkles before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
