Halloween Oreo Chocolate Chip Pudding Cookies Recipes

OREO PUDDING CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350F.
• Sift together flour, baking soda, and salt; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy
• Add in pudding mix and beat until well blended. Then add eggs and vanilla extract, beat again to mix.
• Add flour mixture slowly until well incorporated. Add chocolate chips and the crushed Oreos, beat just until they are incorporated.
• Roll into 36 balls (approx 1.5" round)and place on a non-stick baking sheet lined baking sheet. Let chill for at least 1 hour; or overnight.
• Bake for 8-10 minutes, until the center is just set. Remove from oven and let cool for 5 minutes before removing to cool on a wire cooling rack.

HALLOWEEN OREO CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Preheat oven to 350 F.
• Break the Oreo cookies into chunks. I don't crush the Oreos to dust. I keep quite a few big chunks to keep the Oreo flavor and crunch in the cookies.
• In a large bowl, cream butter and sugars together.
• Add in pudding package and beat until well blended.
• Add eggs and vanilla.
• Stir flour and baking soda together in small bowl. Add flour mixture slowly to cookie batter until well incorporated.
• Stir in crushed Oreos and chocolate chips.
• With a cookie scoop or spoon, scoop 1" cookie dough balls onto a baking sheet.
• Bake at 350 F for 8-12 minutes.

HALLOWEEN OREO CHOCOLATE COOKIE BARS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Combine flour, oats, brown sugar and butter in large bowl; mix well. This mixture will be crumbly. Line a 13 x 9-inch baking pan with parchment paper and lightly grease the paper with shortening. This is VERY important to do or your bars are going to stick to the bottom of the pan. Reserve 1 cup oat mixture and press remainder onto bottom of the baking pan. Bake 10 minutes. While the cookie bars are cooking, chop the Halloween Oreos into pieces. After removing from oven, immediately pour sweetened condensed milk evenly over crust. Sprinkle with chocolate and white chocolate chips and top with Oreo pieces. Top with reserved oat mixture; press down firmly. Bake an additional 25 minutes. Topping will be lightly browned. Cool. Cut into bars.

HALLOWEEN OREO CHOCOLATE CHIP PUDDING COOKIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Break the Oreo cookies into chunks. I don't crush the Oreos to dust. I keep quite a few big chunks to keep the Oreo flavor and crunch in the cookies. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs and vanilla. Stir flour and baking soda together in small bowl. Add flour mixture slowly to cookie batter until well incorporated. Stir in crushed Oreos and chocolate chips. With a cookie scoop or spoon, scoop 1-inch cookie dough balls onto a baking sheet. Bake at 350°F for 8 to 12 minutes.

HALLOWEEN CHOCOLATE CHIP COOKIES

Steps:

• Position an oven rack in the top and bottom and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Stir together the flour, baking powder, salt and baking soda in a medium bowl.
• Combine the brown sugar and granulated sugar with the butter in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla and beat well to combine, 1 to 2 minutes. Add the flour mixture and beat on low speed to combine, scraping the bowl down once to make sure it is mixed well, about 1 minute. Add the oats, candy-coated chocolates, chocolate chips, half of the sprinkles and the pecans if using. Mix on low speed just to combine, about 30 seconds.
• Spread the remaining 1/2 cup sprinkles in a small bowl. Using a 1/4-cup (2-ounce) ice cream scoop or dry measuring cup, scoop a scant 1/4 cup of dough, roll into a ball and flatten them slightly with the palm of your hand. Press the top of the ball in the sprinkles. Place 6 balls of dough on each baking sheet. Arrange 2 eyeballs on each dough ball. (Refrigerate the remaining dough while you bake this batch.)
• Bake, rotating the pans halfway through, until the edges are crisp and golden, 15 to 18 minutes. Remove the pans to wire racks to cool slightly, then transfer the cookies to the racks to cool completely. Allow the baking sheets to cool and then repeat with the remaining dough.

OREO FILLED CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Mix the softened butter, brown sugar and sugar until combined well. Then beat in the eggs and vanilla.
• Add in the salt, baking soda, and flour and mix until combined. Then fold in the chocolate chips.
• Chill dough for about 30 minutes.
• Roll into 1 inch balls. Slightly flatten the dough ball and place the oreo on top of it. Then flatten another dough ball and place on top of the oreo. Mold the cookie dough around all sides of the cookie sealing the edges closed.
• Place on a cookie sheet covered with a silpat baking sheet or parchment paper.
• Bake cookies at 350 degrees F for about 13 minutes or until golden brown.

HALLOWEEN OREO® MUMMIES

Steps:

• Melt candy melts in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Scoop a heaping tablespoon into a resealable plastic bag and set aside.
• Working 1 at a time, use a butter knife to spread the candy melt over the top and around the sides of each cookie. Place on wax paper.
• Seal the resealable plastic bag and snip off 1 of the corners with scissors. Pipe stripes over the top of the cookies in a back-and-forth pattern. It's okay if the stripes are uneven or at different angles.
• Before the stripes dry, stick two candy eyeballs on the top of each cookie.
• Allow the candy coating to dry and harden before serving (you can expedite the hardening process by placing the wax paper and cookies into the refrigerator for a few minutes).

OREO®-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil.
• Beat butter, brown sugar, and white sugar in a large bowl with an electric mixer on medium speed for at least 3 minutes. Scrape down the sides of the bowl and add eggs, vanilla, and cinnamon; beat on low speed until incorporated and fluffy, about 1 minute.
• Scrape down the sides of the bowl again. Mix in 1 cup of flour and baking powder until incorporated. Fold in 1 cup of flour. Fold in remaining 1 cup flour with chocolate chips until nicely incorporated.
• To form cookies, press 1 tablespoon batter between your hands and flatten slightly. Put an Oreo® on top and add another tablespoon dough on top of the Oreo®. Shape dough softly around the cookie to sandwich it. Place on a prepared baking sheet. Repeat to form remaining cookies, spacing them 1 inch apart on the sheets.
• Bake in the preheated oven until edges are golden, about 15 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely, 20 to 30 minutes.