CHOCOLATE BAT BISCUITS
Let a friendly bat perch on your glass of milk or cuppa this Halloween with these spooky biscuits - add vanilla buttercream for bourbons
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 20m
Yield makes 25-30 biscuits, depending on cutter size
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Beat the butter and sugar together until creamy and pale, then beat in the yolk, the vanilla and milk. Sift the flour, coffee, cocoa and salt into the bowl, then mix together to make a soft dough. Shape the dough into a disc, wrap and chill for 15 mins.
- Dust the dough all over with a little flour, then roll it between two large sheets of baking parchment, to the thickness of a £1 coin. Remove the top layer of the paper, stamp shapes with an 8cm bat (or other) cutter, and carefully lift to the lined sheets using a palette knife. Re-roll the trimmings. Cut a 1.5cm x 5mm notch at the base of each bat's body. This is about right to sit the bats on thick tumblers; if your glasses are finer-edged, make the notches thinner so that the bats stay put. Bake for 10 mins or until the biscuits feel sandy and smell rich and chocolatey. Cool on the sheets for 5 mins, then lift the cookies onto a wire rack and cool completely.
- To decorate, melt the chocolate over a pan of simmering water or in the microwave. One biscuit at a time, brush chocolate over the bat ears and wings with a small paintbrush, then cover with chocolate sprinkles. Tap off the excess. Pipe faces and fangs onto your bats, then leave to dry. Keep in an airtight container for up to a week.
Nutrition Facts : Calories 72 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.5 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE BAT COOKIES
Enjoy these bat shaped cookies made with Gold Medal® all-purpose flour - perfect dessert for Halloween celebration.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 48
Number Of Ingredients 9
Steps:
- In large bowl, beat butter, granulated sugar, egg and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Divide dough in half. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 1 hour.
- Heat oven to 375°F. On lightly floured surface, roll one portion of dough at a time 1/8 inch thick. (Keep remaining dough in refrigerator until ready to roll.) Cut with 4 1/2x1/2-inch bat-shaped cookie cutter. (If dough becomes too sticky to cut, refrigerate 10 minutes before rerolling.) Place 2 red cinnamon candies on each cookie for eyes. Sprinkle with sugar crystals. On ungreased cookie sheet, place cookies about 1 inch apart.
- Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 6 g, TransFat 0 g
CHOCOLATE-OAT BAT COOKIES
Oatmeal cookie fans will love this variation that combines oats, chocolate and coconut. They're different then average cutouts, and the bat shape is so cute! -Edna Hall, Aitkin, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add egg and beat well. Stir in chocolate and extracts. Combine the flour, oats, salt and baking soda; gradually add to the creamed mixture until well blended. Stir in coconut. Cover and refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a lightly floured 3-in. bat-shaped cookie cutter. , Place 1 in. apart on ungreased baking sheets. Add Red-Hots for eyes. Bake at 350° for 7-9 minutes or until firm. Remove to wire racks to cool.
Nutrition Facts : Calories 227 calories, Fat 12g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 185mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP COOKIE BARS
These bars offer the best of both worlds, cookie-wise: The edges are crisp and browned if you like crust, but the center cuts are extra gooey and rich.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Position the rack in the middle of the oven and preheat to 350 degrees F.
- Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.
NO BAKE CHOCOLATE COOKIES II
These chocolate macaroons taste a lot like candy.
Provided by LEZLEA52
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h15m
Yield 36
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine sugar, milk, and margarine. Bring to a boil, stirring occasionally, then boil for 4 to 5 minutes. Remove from heat and stir in the oats, vanilla, cocoa and coconut. Spoon onto waxed paper and allow to cool for at least an hour. Store in an airtight container.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 16.6 g, Cholesterol 0.3 mg, Fat 3.4 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 38.8 mg, Sugar 11.7 g
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
SOFT BATCH CHOCOLATE CHIP COOKIES
Make and share this Soft Batch Chocolate Chip Cookies recipe from Food.com.
Provided by Tom Lambie
Categories Drop Cookies
Time 23m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Mix butter, sugar, brown sugar, vanilla and eggs together until creamy.
- Add the remaining ingredients and blend well.
- Bake until lightly browned.
- Store in an air tight container.
Nutrition Facts : Calories 221.3, Fat 12.5, SaturatedFat 6.4, Cholesterol 31.3, Sodium 165.9, Carbohydrate 25, Fiber 0.9, Sugar 16.5, Protein 2.9
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
CHOCOLATE COOKIE DOUGH
If you'd like to try a variation, see what ingredients to add: Basic Vanilla Dough, Spice Cookie Dough, Citrus Cookie Dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Whisk together flour, cocoa powder, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.
HALLOWEEN COOKIES
Start a new Halloween tradition: Bake chocolate cookies cut into the shapes of ghostly bats and cats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 40 to 50
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
- In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
- On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/2 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
- Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.
- Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely.
CHOCOLATE CHIP COOKIE BARS
Is it a bar, or is it a cookie?
Provided by Gary Scott
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat together the butter, vanilla and sugar until light and fluffy. Sift together the salt and flour and mix into the butter mixture. Fold in the chocolate chips and nuts. Mix until well blended. Press batter into a 15x10 inch jelly roll pan.
- Bake 20 minutes or until golden brown. Cut into bars and let cool in pan on wire rack.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 21.9 g, Cholesterol 20.3 mg, Fat 12.6 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 6.3 g, Sodium 64.5 mg, Sugar 12.9 g
BIG BATCH CHOCOLATE CHIP COOKIES
These are delicious, and easy especially if you have the dough made up in your freezer. They are a soft-type cookie.
Provided by 89240
Categories Drop Cookies
Time 25m
Yield 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In medium bowl sift together flour and baking soda.
- Cream together butter, oil, and sugar.
- Add eggs and vanilla until combined.
- Gradually add flour mixture to wet mixture.
- Stir in chocolate chips.
- At this point, you can either separate recipe into 3rd's and freeze some of the dough in rolls for later use or cook immediately drop by spoonful (i make them big) on parchment lined baking sheets and slightly flatten with a spoon.
- Bake for 7-10 minutes or until lightly golden.
- Allow to cool.
- To use frozen rolls, allow to thaw in refrigerator, slice and follow normal directions.
More about "chocolate bat cookies recipes"
SPICED CHOCOLATE BAT COOKIES RECIPE - COUNTRY LIVING
From countryliving.com
Cuisine AmericanCategory Autumn, Halloween, Baking, DessertServings 12Total Time 2 hrs 30 mins
CHOCOLATE BAT COOKIES RECIPE - HALLOWEEN RECIPES
From ovenglove.net
Estimated Reading Time 5 mins
CHOCOLATE BAT COOKIES - REVISIóN MóVIL
From revisionmovil.com
CHOCOLATE BAT COOKIES FOR HALLOWEEN - RECIPES-BY …
From recipes-by-yulietta.com
SMALL BATCH CHOCOLATE CHIP COOKIES RECIPE | LAND O’LAKES
From landolakes.com
SPOOKY BAT COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
50 LARGE-BATCH COOKIE RECIPES TO MAKE FOR A CROWD
From tasteofhome.com
BAT AND CAT COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
SOFT BATCH DOUBLE CHOCOLATE COOKIES - HANDLE THE HEAT
From handletheheat.com
REESE'S CHOCOLATE BAT COOKIES | DIXIE CRYSTALS
From dixiecrystals.com
THE BEST SOFT BATCH CHOCOLATE CHIP COOKIES RECIPE
From shugarysweets.com
SMALL BATCH CHOCOLATE CHIP COOKIES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
BAT AND CAT COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE NO BAKE COOKIES - THE BEST RECIPE!!!
From chocolatecoveredkatie.com
SMALL BATCH DOUBLE CHOCOLATE COOKIES - SCIENTIFICALLY SWEET
From scientificallysweet.com
CLASSIC SOFT BATCH CHOCOLATE CHIP COOKIES - JENNIFER MEYERING
From jennifermeyering.com
CHOCOLATE BAT COOKIES (HALLOWEEN BREAKFAST RECIPE) | FOOD
From food.amerikanki.com
BAKERY STYLE CHOCOLATE CHIP COOKIES (30 MIN) • ZONA COOKS
From zonacooks.com
SMALL BATCH CHOCOLATE CHIP COOKIES (MAKES SIX) - SWEETEST MENU
From sweetestmenu.com
CHOCOLATE BAT COOKIES | RECIPE | HALLOWEEN COOKIE RECIPES, EASY ...
From pinterest.com
REESE'S CHOCOLATE BAT COOKIES | IMPERIAL SUGAR
From imperialsugar.com
SPOOKY BAT COOKIES – ARTISAN KETTLE
From artisankettle.com
NO-CHILL SMALL-BATCH CHOCOLATE CHIP COOKIES - BAKING MISCHIEF
From bakingmischief.com
CHOCOLATE BAT COOKIES | RECIPE | HOLIDAY COOKIE RECIPES, BAKING …
From pinterest.com
LARGE BATCH CHOCOLATE CHIP COOKIES - LOVE TO BE IN THE KITCHEN
From lovetobeinthekitchen.com
BAT COOKIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE BAT COOKIES - ANTIPASTI RECIPES
From fooddiez.com
COCOA-CINNAMON BAT COOKIES RECIPE | MYRECIPES
From myrecipes.com
PERFECT SOFT BATCH CHOCOLATE CHIP COOKIES - BAKE IT WITH LOVE
From bakeitwithlove.com
NO BAKE HALLOWEEN TREATS: CHOCOLATE PEANUT BUTTER BAT BITES
From ladyandtheblog.com
SOFT BATCH CHOCOLATE CHIP COOKIES {VIDEO} | I AM BAKER
From iambaker.net
THE BEST BAKERY STYLE CHOCOLATE CHIP COOKIES RECIPE | HANDLE THE …
From handletheheat.com
BAT COOKIES FOR HALLOWEEN ARE THE CUTEST EVER - DIY CANDY
From diycandy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love