Description
Rich and fudgy Halloween Oreo Chocolate Cookies made with black cocoa powder and packed with festive Halloween Oreo pieces. They have soft centers, crisp-set edges, and a deep Oreo-style chocolate flavor without food coloring.
Ingredients
1 1/3 cups (166 g) all-purpose flour
1/2 cup (50 g) black cocoa powder
1 tsp kosher salt or 1/2 tsp table salt
1/2 tsp baking soda
6 oz (1 1/2 sticks) unsalted butter, room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) packed dark brown sugar
1 tsp vanilla extract or vanilla paste
1 large egg, room temperature
10–12 Halloween Oreos, coarsely chopped, plus extra chopped Oreos for topping
Instructions
1. Whisk or sift the flour, black cocoa powder, salt, and baking soda together.
2. In a separate bowl, beat the softened butter for 2–3 minutes until creamy.
3. Add the granulated sugar and dark brown sugar. Beat for another 2–3 minutes until light and well combined, scraping the bowl as needed.
4. Mix in the egg and vanilla until combined.
5. Add the dry ingredients and mix only until combined. The dough should be very thick and fudgy.
6. Gently fold in the chopped Halloween Oreos.
7. Scoop 4 tbsp portions for extra-large cookies or 2 tbsp portions for regular cookies onto a parchment-lined baking sheet. Add extra Oreo pieces on top if desired.
8. Cover loosely and refrigerate the cookie dough for at least 30 minutes. Meanwhile, preheat the oven to 325°F (163°C).
9. Arrange the chilled dough portions 2–4 inches apart on a parchment-lined baking sheet.
10. Bake one sheet at a time on the middle rack for 10–12 minutes for regular cookies or 11–15 minutes for extra-large cookies. The edges should look set while the centers remain soft.
11. Cool the cookies on the baking sheet for 10–15 minutes. Then transfer them to a cooling rack. The cookies will firm as they cool.
Notes
Use room-temperature ingredients.
For accurate flour measurement, weigh the flour or fluff it, spoon it into the measuring cup, and level the top. Do not scoop directly from the flour container.
An ice cream scoop helps create evenly sized cookies.
The recipe makes about 9 extra-large cookies or 18 regular cookies and can be halved or doubled.
You can replace unsalted butter with salted butter. Reduce the added salt by 1/4 tsp.
You can replace dark brown sugar with light brown sugar.
For rounder cookies, reshape them immediately after baking with a round cookie cutter, heat-safe bowl, or large cup.
Store fully cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze unbaked dough, portion it into balls and freeze until solid. Then transfer the portions to a freezer bag. Bake from frozen and add a few extra minutes to the baking time.
Fully baked and cooled cookies can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 giant cookie
- Calories: 386
- Sugar: 30 g
- Sodium: 395 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 59 mg