Spooky Oreo Brookie Cups and Stuffed Sugar Cookies

Double the Halloween fun with spooky Oreo brookie cups and stuffed sugar cookies—both packed with M&M's and creepy cookie dough shapes!

90 min Serves 40 Hard American

Our own summary of the original by Susan Ensley — the full post and photos live at pudgefactor.com.

These two-in-one Halloween treats start with brownie cups baked around an Oreo and topped with layered cookie dough. Then, use leftover dough and Oreos to make stuffed sugar cookies, each hiding a whole Oreo inside. Both are easy, festive, and perfect for parties.

Ingredients

18 oz Brownie Mix (Family Size for a 9x13 pan)

2/3 c Vegetable Oil

3 tbs Water

2 Eggs

10 oz Plain Halloween M&M's

2 - 14 oz Nestlé Toll House Ready to Bake M&M's Ghoul Mix Sugar Cookie Dough (room temperature)

9.1 oz Pillsbury Ready to Bake Pumpkin Shape Sugar Cookie Dough (room temperature)

9.1 oz Pillsbury Ready to Bake Ghost Shape Sugar Cookie Dough (room temperature)

18.71 oz Halloween Orange Creme Oreo Sandwich Cookies

Directions

Preheat oven to 350°F. In a large bowl, combine the brownie mix, water, vegetable oil, and eggs. Stir about 50 strokes until well blended. Fold in the plain Halloween M&M's.

Spray two 12-well regular muffin pans with non-stick spray. Using an ice cream scoop, divide the brownie batter evenly among the 24 wells, filling each about halfway.

Place one Halloween Orange Creme Oreo in each well.

Wear vinyl gloves. Take one piece of Nestlé Toll House M&M's Ghoul Mix Sugar Cookie Dough and flatten it into a circle in your palm.

Place one piece of Pillsbury Halloween Shape Sugar Cookie Dough (pumpkin or ghost) on top of the flattened dough and press them together.

Lay the combined cookie dough on top of the Oreo in the pan, pressing down so no brownie batter is visible.

Repeat steps 4-6 for all 24 wells.

Bake one pan at a time at 350°F for 20-22 minutes.

Remove pans from oven and cool on a wire rack. After 5 minutes, run a knife around the edges to loosen. Let cool in pan for 10 more minutes, then transfer to rack to cool completely. Store in an airtight container.

Yield: 24 Spooky Oreo Brookie Cups.

For the stuffed cookies, line two half-sheet pans with silicone baking mats. Set aside.

Wearing vinyl gloves, flatten one piece of Nestlé Toll House M&M's Ghoul Mix Sugar Cookie Dough into a circle in your palm.

Place one Halloween Orange Creme Oreo in the center of the flattened dough, then place it on the prepared baking sheet.

Flatten one piece of Pillsbury Halloween-shaped Sugar Cookie Dough into a circle in your palm.

Lay the flattened dough on top of the Oreo. Press the top dough down the sides while bringing the bottom dough up, sealing the Oreo completely inside.

Repeat steps 12-15 with remaining dough and Oreos, placing 8 cookies on each pan.

Bake one pan at a time at 350°F for 12-14 minutes. Cool on pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Yield: 16 Spooky Oreo Stuffed Sugar Cookies.