Description
These Halloween Oreo M&M’s cookies are soft, chewy, and packed with festive candy and cookie chunks, perfect for a spooky treat. With a buttery base and a delightful mix of chocolatey Halloween M&M’s and chopped Halloween Oreo cookies, they bake up gooey in the center with a crisp edge, making them an irresistible dessert for the holiday season.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, slightly softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
Dry Ingredients
- 1 & 1/3 cup flour
- 1 tbsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 2/3 cup Halloween M&M’s
- 7 Halloween Oreo cookies, roughly chopped (regular stuffed, not double stuffed), chilled
Instructions
- Preheat the oven: Preheat your oven to 350°F and line a baking sheet with parchment paper or a silpat to prepare for baking.
- Cream butter and sugars: In a medium bowl, use a spatula to cream together the softened butter, brown sugar, and granulated sugar until smooth and well blended.
- Add egg and vanilla: Mix in the egg and vanilla extract thoroughly until the mixture is smooth and fully incorporated.
- Combine dry ingredients: Gradually add the flour, corn starch, baking soda, and salt to the wet ingredients. Stir gently and just until everything is combined without overmixing.
- Fold in mix-ins: Gently fold in the Halloween M&M’s and chopped Halloween Oreo cookies into the dough to evenly distribute the candies and cookie pieces.
- Scoop dough: Using a large cookie scooper or a 1/4 cup measure, scoop out the cookie dough into 10 equal portions and place them on the prepared baking sheet. Optionally, top each cookie with extra M&M’s and Oreo pieces for decoration.
- Bake cookies: Bake in the preheated oven for 11 minutes. The cookies may look underdone or gooey in the center, which is perfect as they will continue to cook slightly after removal.
- Shape cookies: Right after removing from the oven, use a larger cookie cutter to gently swish the cookies around on the baking sheet to create a perfectly round shape.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Use regular stuffed Halloween Oreos for best texture; double stuffed Oreos are too soft and may make the dough too wet.
- Do not overmix the dough after adding dry ingredients to avoid tough cookies.
- Chilling the chopped Oreo cookies before folding in helps prevent melting into the dough.
- Cookies will seem underbaked when removed but will set as they cool—avoid overbaking to keep them soft.
- For softer cookies, slightly reduce baking time; for crisper edges, add an extra minute.
- Substitute Halloween M&M’s with regular M&M’s or other chocolate candies if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
