Double Chocolate Oreo-Stuffed Halloween Cookies

Deep, dark chocolate cookies loaded with Halloween Oreos, melty chocolate chips and spooky little sprinkles.

Thick, soft, fudgy and ridiculously chocolatey.

Made with Quay Naturals Organic Coconut Sugar for that delicious caramel-like sweetness.

Ingredients

• ½ cup softened butter
• ½ cup Quay Naturals Organic Coconut Sugar
• ¼ cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 cup Quay Naturals Gluten-Free All-Purpose Flour
• ⅓ cup cocoa powder
• ½ tsp Quay Naturals Baking Soda
• ¼ tsp salt
• ½ cup chocolate chips
• 6–8 chopped Halloween Oreos
• 2 tbsp Halloween sprinkles

Directions

1. Cream butter and sugars. Mix in egg and vanilla. Add dry ingredients, then fold in chocolate chips, chopped Oreos and sprinkles.
2. Scoop into large balls, top with extra Oreo pieces and chill 20–30 minutes.
3. Bake at 350°F for 10–12 minutes until edges are set and centers are soft. Cool on the baking sheet for 10 minutes.

Tips

For extra-stuffed cookies, wrap dough around whole Halloween Oreos before baking.

Crispy edges + fudgy centers + little pockets of Oreo goodness.