Green and orange cookies for Halloween? Booooring! Your cookies are getting an upgrade this Halloween with these Reese’s Oreo bat cookies! A fudgy cake mix is used for the cookies and they are topped with Reese’s, Oreo’s, and candy eyes to create the most adorable bats ever. These Halloween cookies are great for Halloween party dessert tables and for Halloween classroom treats!
And try making this Halloween s’more dip! This Halloween s’mores dip is made with classic s’mores ingredients and Halloween peeps, making it a budget-friendly dessert.
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What You’ll Need For These Reese’s Oreo Bat Cookies
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How To Make Reese’s Oreo Bat Cookies
1. Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.
2. In a large bowl, stir the cake mix, oil, and eggs until combined.
3. Cover and refrigerate the dough 20-30 minutes. This will make the dough easier to work with and slow down the spreading process as it bakes.
4. Bake for 9-11 minutes, or until a toothpick comes out mostly clean when inserted in the center of a cookie.
5. Remove the cookies from the oven and let cool for 5 minutes on the tray. While warm, gently press a Reese’s peanut butter cup in the center of each cookie. Careful not to press it all the way through. As the cookies warm, it will melt the peanut butter cups a bit so that it adheres to the cookie.
6. Place candy melts or chocolate chips in a bowl and melt in the microwave in 10 second intervals. Stir at each interval so it heats evenly.
7. Dab the Oreo cookies with a little melted chocolate and place on the top of the Reese’s to make “bat wings”.
8. Dab the back of the candy eyes with melted chocolate and then place them on the inner corners of the Oreos, in the center, to make eyes.
9. Allow to cool for at least 30 minutes to allow the chocolate to set. They’re also delicious warm! If you want to speed up the setting process, just pop them in the fridge for 10-15 minutes. Enjoy!
Important Recipe Notes
You can make these with any flavor of cake mix you like! You can do Red velvet, devil’s food, or keep it simple with a yellow cake. Just be mindful of the package amounts! This recipe is for a 13.25 oz box of cake mix and uses ⅓ cup vegetable oil. If you have a 15.25 oz box of cake mix, you will need ½ cup of vegetable oil.
You can use ready made cookie dough such as Ghirardelli chocolate chip brownie which is just as decadent. Bake according to package instructions and then follow the rest of the steps for assembling the peanut butter Oreo bats.
I highly recommend chilling the dough if you have the time! It keeps the cookies from spreading too thin which is great since we’ll be pressing a peanut butter cup in the center. That way we don’t push it all the way through and split the cookie!
I recommend adding the peanut butter cups and pressing them into the cookies while the cookies are still a bit warm. It sticks to the cookies much better that way and you won’t have to use any extra melted chocolate to help it stick.
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Reese’s Oreo Bat Cookies
- Total Time: 39
- Yield: 16 cookies 1x
Description
These Reese’s Oreo bat cookies are a fun, no-bake Halloween treat! Easy to make with simple ingredients kids will love creating and eating.
Ingredients
- 13.25 oz Betty Crocker Triple Chocolate Fudge cake mix (do not follow preparations on box)
- 1/3 cup vegetable oil
- 2 large eggs
- 16 Reese’s peanut butter cups
- 16 Oreo cookies, cut in half
- 32 candy eyes
- 1 tablespoon chocolate candy melts (you can also use chocolate chips or frosting)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.
- In a large bowl, stir the cake mix, oil, and eggs until combined.
- Cover and refrigerate the dough 20-30 minutes. This will make the dough easier to work with and slow down the spreading process as it bakes.
- Bake for 9-11 minutes, or until a toothpick comes out mostly clean when inserted in the center of a cookie.
- Remove the cookies from the oven and let cool for 5 minutes on the tray. While warm, gently press a Reese’s peanut butter cup in the center of each cookie. Careful not to press it all the way through. As the cookies warm, it will melt the peanut butter cups a bit so that it adheres to the cookie.
- Place candy melts or chocolate chips in a bowl and melt in the microwave in 10 second intervals. Stir at each interval so it heats evenly.
- Dab the Oreo cookies with a little melted chocolate and place on the top of the Reese’s to make “bat wings”.
- Dab the back of the candy eyes with melted chocolate and then place them on the inner corners of the Oreos, in the center, to make eyes.
- Allow to cool for at least 30 minutes to allow the chocolate to set. They’re also delicious warm! If you want to speed up the setting process, just pop them in the fridge for 10-15 minutes. Enjoy!
Notes
You can make these with any flavor of cake mix you like! You can do Red velvet, devil’s food, or keep it simple with a yellow cake. Just be mindful of the package amounts! This recipe is for a 13.25 oz box of cake mix and uses ⅓ cup vegetable oil. If you have a 15.25 oz box of cake mix, you will need ½ cup of vegetable oil.
You can use ready made cookie dough such as Ghirardelli chocolate chip brownie which is just as decadent. Bake according to package instructions and then follow the rest of the steps for assembling the peanut butter Oreo bats.
I highly recommend chilling the dough if you have the time! It keeps the cookies from spreading too thin which is great since we’ll be pressing a peanut butter cup in the center. That way we don’t push it all the way through and split the cookie!
I recommend adding the peanut butter cups and pressing them into the cookies while the cookies are still a bit warm. It sticks to the cookies much better that way and you won’t have to use any extra melted chocolate to help it stick.
- Prep Time: 30
- Cook Time: 9
- Category: Dessert
- Method: Baking
- Cuisine: American
