Reese's Oreo Bat Cookies

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These Reese’s Oreo Bat Cookies are a fun Halloween treat made with fudgy chocolate cake mix cookies, peanut butter cups, Oreo wings and candy eyes.

They are rich, chocolatey and just the right amount of spooky without being complicated.

The warm cookies help the Reese’s cups stick in place, while a little melted chocolate turns the Oreo halves into cute bat wings.

They are perfect for Halloween parties, classroom treats or a creepy-cute baking project with the kids.

Why This Recipe is a Winner!

• They’re adorable for Halloween: The Oreo wings and candy eyes turn simple chocolate cookies into cute little bats.
• They start with cake mix: Using chocolate cake mix keeps the cookie dough quick, easy and extra fudgy.
• Chocolate and peanut butter: Reese’s cups add that classic sweet and salty combo everyone loves.
• Great for parties: These cookies are fun enough for Halloween parties, school treats, bake sales and spooky dessert trays.
• Kid-friendly decorating: Kids can help add the Oreo wings and candy eyes for a fun Halloween baking activity.
• No fancy decorating skills needed: A little melted chocolate is all you need to stick everything together.
• Easy to customize: You can switch up the cake mix flavour or use ready-made cookie dough if you want a shortcut.

Ingredients You'll Need

• Betty Crocker Triple Chocolate Fudge cake mix: This creates the rich, fudgy chocolate cookie base. Make sure you use the dry cake mix only and do not prepare it according to the directions on the box.
• Vegetable oil: Adds moisture to the cookie dough and helps give the cookies their soft, chewy texture.
• Large eggs: Help bind the cake mix and oil together to form a thick cookie dough.
• Reese’s peanut butter cups: Pressed into the warm cookies to create the center of each bat. The heat from the cookies helps the chocolate melt slightly so the cups stick in place.
• Oreo cookies: Cut in half and used as the bat wings. Try to cut them carefully so you get clean wing shapes.
• Candy eyes: Give the cookies their cute spooky bat look. You will need two eyes for each cookie.
• Chocolate candy melts: Used as the edible “glue” to attach the Oreo wings and candy eyes. Chocolate chips or a small amount of frosting can also work in a pinch.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

I poured the cake mix, oil and eggs into a mixing bowl and stirred until well combined.

Then I placed the dough in the refrigerator to chill for 20 minutes.

 STEP 2: 

I used a 2 tablespoon scoop to scoop the cookie dough and placed the cookie dough balls on a parchment lined baking sheet.

 STEP 3: 

I baked the cookies until a toothpick inserted in the center came up mostly clean.

I allowed the cookies to cool for 5 minutes on the baking sheet.

 STEP 4: 

I gently pressed a Reese's peanut butter cup into the center of each cookie.

 STEP 5: 

I melted chocolate candy melts in a microwave safe bowl and used the melted chocolate to stick Oreo cookie halves to each peanut butter cup to form bat wings.

 STEP 6: 

I also used the melted chocolate to stick candy eyes to the Oreo bats.

Then I left the cookies to continue cooling for 30 minutes to allow the chocolate to set.

These Reese’s Oreo Bat Cookies are soft, fudgy and loaded with that perfect chocolate peanut butter bite in the middle.

Every cookie is sweet, spooky and fun to pull apart, with crunchy Oreo wings, creamy Reese’s and a rich chocolate cookie base.

If you are looking for a fun Halloween treat that's sure to be a crowd pleaser, then you need to try these Reese's Oreo Bat Cookies!

• Chill the dough before baking: This helps keep the cookies thick enough to hold the Reese’s cups without spreading too thin.
• Use the dry cake mix only: Do not prepare the cake mix according to the box directions. You only need the cake mix, oil and eggs for the cookie dough.
• Watch the cake mix size: This recipe is written for a 13.25 oz box of cake mix. If using a 15.25 oz box, increase the vegetable oil to ½ cup.
• Press the Reese’s cups in while the cookies are warm: The warmth slightly melts the chocolate so the peanut butter cups stick nicely to the cookies.
• Do not press too hard: Gently nestle the Reese’s into the center so you do not push it through the bottom or split the cookie.
• Cut the Oreos with a sharp knife: A sharp knife helps create cleaner bat wings with less crumbling.
• Use melted chocolate as edible glue: A small dab is all you need to attach the Oreo wings and candy eyes.
• Let the cookies set before serving: Give the chocolate about 30 minutes to firm up, or pop the cookies in the fridge for 10–15 minutes if you are short on time.

Substitutions and Variations

• Change the cake mix: Try devil’s food, red velvet, chocolate fudge or even yellow cake mix for a different cookie base. Just make sure to adjust the oil if your cake mix box is a different size.
• Use ready-made cookie dough: Store-bought chocolate chip, brownie or chocolate cookie dough can be used as a shortcut. Bake according to the package directions, then add the Reese’s cups and decorations while the cookies are still warm.
• Swap the peanut butter cups: Mini chocolate bars, Rolos, caramel cups or another small chocolate candy can be pressed into the center instead of Reese’s.
• Try different Oreos: Classic Oreos work well, but Halloween Oreos, peanut butter Oreos or chocolate Oreos would all be fun options.
• Use frosting instead of melted chocolate: If you do not want to melt chocolate, a small dab of chocolate frosting can help attach the wings and candy eyes.
• Make them extra spooky: Add Halloween sprinkles, coloured candy melts or a drizzle of orange, purple or green chocolate over the finished cookies.
• Make them nut-freeF: Use a nut-free chocolate candy in place of the Reese’s peanut butter cups and check all ingredient labels carefully for allergens.
• Use different candy eyes: Regular candy eyes, mini candy eyes or coloured candy eyeballs can all be used depending on the look you want.

Frequently Asked Questions

Can I make these Reese’s Oreo Bat Cookies ahead of time?

• Yes, these cookies can be made ahead of time. Once the chocolate has set, store them in an airtight container until you are ready to serve.

How should I store these cookies?

• Store the cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm and the peanut butter cups are getting soft, you can store them in the fridge.

Can I use a different cake mix?

• Yes, you can use another flavour of cake mix such as devil’s food, red velvet, chocolate fudge or yellow cake mix. Just make sure to adjust the oil if you are using a different size box.

Do I need to chill the dough?

• Chilling the dough is highly recommended because it helps keep the cookies from spreading too much. This makes it easier to press the Reese’s cups into the centers without the cookies splitting.

Can I use chocolate chips instead of candy melts?

• Yes, chocolate chips can be melted and used to attach the Oreo wings and candy eyes. You can also use a small amount of chocolate frosting if you prefer.

Reese's Oreo Bat Cookies

Yield: 16 cookies

Prep Time: 30 minutes

Cook Time: 9 minutes

Total Time: 39 minutes

Reese’s Oreo Bat Cookies are fun Halloween cookies made with a fudgy chocolate cake mix cookie base, Reese’s peanut butter cups, Oreo bat wings and candy eyes.

These spooky-cute chocolate peanut butter cookies are perfect for Halloween parties, classroom treats and festive dessert trays.

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Ingredients

• 13.25 oz Betty Crocker Triple Chocolate Fudge cake mix (do not follow preparations on box)
• ⅓ 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

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. Scoop the dough using a 2 tablespoon cookie scoop and place them two inches apart on the lined baking sheet.
5. Bake for 9-11 minutes, or until a toothpick comes out mostly clean when inserted in the center of a cookie.
6. 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.
7. 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.
8. Dab the Oreo cookies with a little melted chocolate and place on the top of the Reese’s to make “bat wings”.
9. 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. 
10. 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.
11. Serve and enjoy!

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 14gSaturated Fat: 3gUnsaturated Fat: 11gCholesterol: 37mgSodium: 156mgCarbohydrates: 35gFiber: 1gSugar: 24gProtein: 3g

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