Spooky Kitchen Sink Cookies
Soft and fudgy chocolate cookies loaded with Halloween Oreos, chocolate chips and salty pretzels, then piled high with candy corn, candy eyes and spooky Halloween treats. These completely loaded Spooky Kitchen Sink Cookies are the ultimate Halloween cookie!
Servings: 20 cookies
Ingredients
For the dough:
- 1 cup salted butter melted, room temperature. you can use unsalted if you prefer!
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar packed down
- 1 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cups all-purpose flour
- 2 tsp corn starch
- 1 cup Hershey's Special Dark cocoa powder you can also use any natural cocoa powder!
- 1 tsp baking soda
- ½ tsp kosher salt
For the mix ins:
- ¾ cup Halloween Oreos, roughly chopped
- ½ cup semisweet chocolate chips
- ¼ cup halloween sprinkles
- ½ cup Halloween M&Ms
- ⅓ cup roughly chopped mini pretzels
Instructions
- In a large bowl or bowl of a stand mixer, combine the melted butter, granulated sugar, brown sugar and vanilla. Mix on medium speed for until combined. Add the eggs and mix on low until just incorporated.
- Add the flour, cornstarch, cocoa powder, baking soda and salt. Mix on low until just combined. Fold in the chopped Halloween Oreos, semisweet chocolate chips, M&Ms, sprinkles and chopped pretzels (or any other mix ins you'd like) until evenly distributed.
- Line a baking sheet with parchment paper. Scoop the dough into 20 even balls, about 2½ to 3 tablespoons each. Refrigerate the scooped cookie dough for at least 30 minutes.
- Preheat the oven to 350°F. Place 4-5 of the chilled cookie dough balls about 2 inches apart on a parchment lined baking sheet. Bake for 10 to 12 minutes, or until the edges are just set. The centers should still look slightly soft.
- Immediately after removing the cookies from the oven, use a round cookie cutter or glass to gently scoot each cookie into a round shape, if desired. While the cookies are still warm, press additional Oreo pieces, chocolate chips, pretzels, candy corn, candy eyeballs and assorted Halloween candies into the tops. Let the cookies cool on the baking sheet for about 3 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!