These Halloween Oreo Chocolate Cookies (aka the BEST Halloween cookie recipe) are a deliciously spooky and festive Halloween cookie.
These giant Halloween Oreo Chocolate Cookies are the BEST Halloween cookie recipe. Yes, I think they even rival this Halloween Chocolate Chip cookie recipe, and that is one of the top Halloween recipes on this site!
This is the Halloween version of my double chocolate chip cookie recipe. But, instead of regular cocoa powder we're using black cocoa powder, and instead of chocolate chips, chopped Halloween Oreos.
Seriously, nothing says spooky like these black and orange-colored Halloween cookies. The. black cocoa powder gives these cookies a distinct Oreo flavor and dark color without any food dye, and it pairs perfectly with the chopped Halloween Oreos.
Why You’ll Love It:
- Rich, Chocolatey Flavor: Black cocoa powder gives these cookies a deep, intense chocolate flavor, reminiscent of classic Oreos but with an even darker twist.
- Festive Look: The dark, almost black cookies paired with the black and orange Oreo cookies make these cookies perfect for Halloween celebrations.
- Easy to Make: With only a 20 minute prep time, this recipe is a simple drop cookie and super easy to make!
Ingredients
- Black Cocoa Powder: The key to that rich, deep flavor and color is black cocoa powder. It’s darker and less acidic than regular cocoa powder, giving these cookies a distinct Oreo-like taste and black color (without any food dye!).
- Halloween Oreos: everyone knows Halloween Oreos are the superior Oreo cookie. And, paired with black cocoa powder, they give these cookies the perfect black and orange Halloween vibe.
- Unsalted Butter: You can substitute salted butter, just decrease the added salt by 1/4 tsp.
- Brown Sugar: This recipe calls for dark brown sugar, but you can substitute light brown sugar in a pinch.
How to Make
Step 1: Make Cookie Dough
Whisk Flour: In a medium bowl, sift or whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
Cream Butter and Sugar: Using a standing mixer with a paddle attachment or a hand held mixer with a larger bowl, mix the butter for 2-3 minutes until very creamy. Scrape down the sides of the bowl, then add the granulated and brown sugar. Mix on medium-high until fully combined and light and fluffy. Make sure to scrape down the sides of the bowl with a spatula as needed to combine all the butter and sugar.
Add Egg and Extract: Add the egg and vanilla and mix until incorporated.
Add Flour: Add the flour mixture and mix on low speed until just combined. Do not over mix the dough or it can get tough. You want to mix only until just combined. It should be very thick and fudgy.
Add Chopped Oreos: Using a spatula, gently fold in the chopped Halloween Oreos.
Step 2: Chill Dough
Pre-scoop Dough: Once the dough is mixed, place balls of dough on a baking sheet lined with parchment:
- For Giant Halloween Cookies: Use 1/4 cup of dough per cookie.
- For Normal Sized: Use 2 tbsp of dough.
You don't have to worry about how far apart they are as we are chilling the cookie dough, not baking it. An ice cream scoop works great for getting even-sized cookies. Gently press additional chopped Oreos on top of the scooped cookie dough.
Cover and Chill: Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Alternatively, you can simply chill the entire bowl of cookie dough before scooping, but it makes it a little harder to scoop out the cookie dough and add the additional cookies if it has been chilled, so I prefer to scoop it in advance. While the cookies are chilling, preheat the oven to 325 ℉.
Step 3: Bake
Prep: Line a baking sheet with parchment paper or a silicone baking mat. Place balls of cookie dough on the baking sheet at least 2-3 inches apart (add more room if baking giant cookies).
Bake: Bake in a 325 ℉ preheated oven, for 10 -12 minutes for normal-sized cookies, or 11-15 minutes for extra-large cookies. Bake until they firm around the edges, but still soft in the middle.
Cool: Let the cookies cool before removing from the baking sheet. They will be soft at first, but firm up as they cool. Once cool, enjoy!
Tips and Tricks
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- An ice cream scoop works great for getting even sized cookies.
- This recipe makes 8 or 9 extra large cookies or 18 to 20 regular cookies. The cookie recipe can be halved or doubled as needed.
- For perfectly round picture-perfect cookies use the cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
Making Ahead and Storing
- Storing: Keep baked and cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the dough by scooping into balls, freezing on a baking sheet, then transferring to a zip-lock bag once frozen solid. To bake from frozen, add a few minutes of extra baking time. Baked and cooled cookies can be frozen up to two months.
Looking for more Halloween Recipes? Check These Out!
Halloween Oreo Chocolate Cookies
INGREDIENTS
- 1 ⅓ cup all-purpose flour 166 grams
- ½ cup black cocoa powder 50 grams
- 1 tsp Kosher salt or a 1/2 tsp table salt
- ½ tsp baking soda
- 6 oz unsalted butter 1.5 sticks room temperature
- ½ cup granulated sugar 100 grams
- ½ cup packed dark brown sugar 100 grams
- 1 tsp vanilla extract or vanilla paste
- 1 large egg room temperature
- 10-12 Halloween Oreos coarsely chopped, plus more chopped Oreos for topping the cookies
Instructions
- Whisk or sift together the flour, black cocoa powder, salt, and baking soda. Set aside.
- Cream the softened butter for 2-3 minutes until light and very creamy.
- Add the brown and granulated sugar to the butter and mix for another 2-3 minutes, scraping down the sides of the bowl as necessary.
- Add the egg and vanilla. Mix until combined.
- Add the flour mixture, and mix until just combined, scraping down the sides of the bowl if necessary. Try not to over mix the dough. It should be very thick and fudgy.
- Gently fold in the chopped Oreo cookies.
- Once the dough is mixed, scoop 4 tbsp balls of dough (for extra large cookies) or 2 tbsp balls of dough (for normal-sized cookies) on a baking sheet lined with parchment. You don't have to worry how far apart they are as we are chilling the cookie dough, not baking it. If desired, add more crushed cookies to the top of the balls of cookie dough.
- Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Alternatively, you can simply chill the entire bowl of cookie dough for at least 30 minutes before scooping and baking.
- While dough is chilling, preheat oven to 325 ℉.
- Once dough is chilled and the oven has pre-heated, add the cookies to parchment lined baking sheet, keeping the cookies 2-4 inches apart.
- Bake one baking sheet a time on the middle rack in the preheated oven, until the cookies are firm around the edges, about 10-12 minutes for normal-sized cookies or 11-15 minutes for extra-large cookies.
- Once done, remove from the oven and let cool on the baking sheet 10-15 minutes before moving to a cooling rack. They will be very soft at first, but firm up as they cool. Enjoy!
Notes
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- An ice cream scoop works great for getting even sized cookies.
- This recipe makes 9 extra large cookies or 18 regular cookies and can be halved or doubled as needed.
- For perfectly round picture perfect cookies use the cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
Veronica says
Love love love this recipe! I used King Arthur Black Cocoa Powder and made the cookies 2tbs large rather than 4. I ended up chilling the balls of dough overnight and baking them a little longer – like 12 minutes. I also topped them with the chopped ores after taking them out of the oven since our fridge runs cold and it was hard to press them in to the dough. Super yummy!
Sophia Assunta says
so glad you like it! it’s one of my favorites!!