MONSTER EYE COOKIES
Monster Eye Cookies are soft vanilla cookies made perfectly scary with candy eyeballs and fun colors. Easy to make and super tasty, these are the perfect Halloween cookie to celebrate the season!
Provided by Heather - A Wicked Whisk
Categories Dessert
Time 27m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper
- Start by creaming together the sugar and butter in a large mixing bowl. Add in the egg and egg yolks one at a time and beat into the mixture before adding the next one.
- Mix in the vanilla and salt
- In a separate bowl, mix together the flour, baking soda, cream of tartar and then slowly incorporate into your sugar batter.
- Chill your cookie dough in the refrigerator for 30 minutes. Once chilled, separate batter into three or four batches and add in a dollop of food coloring to each batch.. beat until well mixed.
- Spoon or scoop into 1 inch balls and place them on your cookie sheet - do no flatten!
- Bake for 10-12 minutes. Remove from oven and immediately gently press candy eyeballs onto the cookies while they are still warm .. let cookies sit on the cookie sheet for 1 minute before moving the cookies to a wire rack
- Let cool and enjoy!!
Nutrition Facts : ServingSize 36 ea, Calories 104.8 kcal, Carbohydrate 13.2 g, Protein 1.1 g, Fat 5.5 g, SaturatedFat 3.3 g, Cholesterol 29.1 mg, Sodium 69.1 mg, Fiber 0.3 g, Sugar 7 g, UnsaturatedFat 1.8 g
SCARY PEANUT BUTTER SPIDER COOKIES
These scary spider cookies are entertaining for little ones and adults to make together. From pushing chocolate candies into warm cookies, to drawing spider legs with chocolate and making silly eyes, there's plenty of fun for everyone.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
- Separate the chocolate candy balls into larger and smaller balls. The larger balls will make up the spider bodies and the smaller balls the heads.
- Whisk together the flour, baking soda and salt in a small bowl. Cream the sugar and butter in a medium bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and mix until thoroughly combined, about 1 minute. Add the peanut butter and mix until creamy, about 1 minute. Turn the mixer speed down to low and add half of the flour mixture. Beat on medium until incorporated, then turn the speed down to low again and add the rest of the flour mixture. Beat on medium until incorporated.
- Roll the dough by hand into 1-inch balls, place about 1 inch apart on the prepared baking sheets and bake, rotating the pans halfway through, until the cookies are light golden brown and have spread to about 2 inches wide, about 16 minutes. The cookies are done when they smell very peanut buttery and the tops feel dry and slightly firm when pressed with fingers.
- Meanwhile, melt the chocolate over a double boiler. Remove from the heat and let cool briefly so that it is slightly thickened but still pipe-able.
- When the cookies are done, remove them from the oven and transfer them to a cooling rack. Immediately push 2 chocolate candies directly into each hot cookie, putting a smaller chocolate ball toward the edge of the cookie and a larger chocolate ball directly behind it in the center of the cookie.
- When the melted chocolate has thickened slightly, put it into a plastic bag and cut a small hole in the corner to create a piping bag. Pipe 8 legs on each cookie, starting from the point where the 2 chocolate candies meet. Pipe the front 4 legs so that they curve up toward the head and the back 4 legs so that they curve backward beyond the body. Reserve the remaining chocolate in the piping bag for the pupils of the eyes.
- To make eyes, pipe two 1/4-inch circles on the "heads" of each spider with the cake decorating gel. Pipe a tiny dot of the reserved melted chocolate in the center of each to make the pupils.
CHOCOLATE MICE
Kids will love these, they are whimsical and fun. Cute chocolate mice rolled in confectioners' sugar or chocolate cookie crumbs are very realistic.
Provided by Rosina
Categories Desserts Cookies No-Bake Cookie Recipes
Time 2h20m
Yield 12
Number Of Ingredients 8
Steps:
- Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
- Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
- Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
- Refrigerate for at least two hours, until firm.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 27.4 g, Cholesterol 3.1 mg, Fat 7.2 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 3.1 g, Sodium 89.8 mg, Sugar 17.5 g
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SPOOKY COOKIES - LOVE TO BE IN THE KITCHEN
From lovetobeinthekitchen.com
4.6/5 (64)Estimated Reading Time 6 minsServings 16
- Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugars. Optional add black food coloring to get a deeper shade of black in the cookies. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients in the mixer on low speed just until incorporated. Mix in the milk on the lowest speed and fold in the chocolate chips.
- Roll about 2 tablespoons of dough into balls and place on the baking sheets. Flatten slightly. Top cookies with candy eyeballs. Place cookie sheet in freezer for 10-15 minutes. (Alternately you can chill the dough for at least 2 hours or up to 36.)
- Bake at 350˚ F for 10-11 minutes. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
COPYCAT DISNEY HALLOWEEN TREATS
From allrecipes.com
Author Deanne Revel
- Mickey-shaped Monster Cookie. No day at Disneyland would be complete without a Mickey-shaped cookie, and over at Disney's Grand Californian Hotel & Spa, you can snag several Halloween-themed, Mickey-shaped cookies, from a Jack Skellington to this classic Frankenstein monster.
- Jack Skellington Pumpkin Cake Pop. "This is Halloween" so, of course, Jack, the Pumpkin King himself, can be found in several treats at Disneyland and Disney World.
- Sally's Stitched Up Whoopie Pie Heart. You can't have Jack without Sally, and Gasparilla Island Grill also has an adorable Sally-themed treat. The vanilla heart-shaped whoopie pie is decorated with Sally's signature patchwork dress pattern.
- Hocus Pocus "Amuck" Cakes. Amuck! Disney's Grand Floridian Resort & Spa has a trio of "Hocus Pocus" cupcakes with clever icing that looks just like the Sanderson sisters' iconic hairdos.
- Going Batty Cupcake. Why choose between a cookie or a cupcake when you can have both in one dessert at Disney's Wilderness Lodge. The quick-service Roaring Fork restaurant will offer a 2-in1 chocolate cupcake with ganache icing, topped with a sugar cookie bat.
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