HALLOWEEN CHOCOLATE CHIP COOKIES
Add a seriously spooky twist to a dessert favorite with a quick and easy recipe for Spider Chocolate Chip Cookies!
Provided by Kelly Senyei
Time 26m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, baking soda and salt. Set the mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, brown sugar and vanilla extract until light and fluffy, scraping down the sides as needed.
- Add the eggs, one at a time, beating between each addition then add the flour mixture and beat just until combined.
- Add the chocolate chips and beat until incorporated then cover and refrigerate the dough for a minimum of 2 hours and up to overnight. (See Kelly's Notes.)
- Preheat the oven to 375°F and line two baking sheets with parchment paper or Silpat baking mats.
- Using two spoons or an ice cream scoop, portion out about 2 tablespoons of the dough into mounds, spacing the mounds at least 2 inches apart. Add 2 or 3 additional chocolate chips to the tops of the cookies. (These will be the spider "bodies.")
- Bake the cookies for 9 to 11 minutes or until they are set around the edges but still slightly underbaked in the centers. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
- Once the cookies have cooled, melt the chocolate candy melts per the package instructions then transfer the chocolate to a piping bag or sealable plastic bag. Snip off the tip then pipe spider "legs" coming out of the chocolate chips on the tops of the cookies. Attach the spider "eyes" by adding two dots of chocolate above the chocolate chips then attaching the candy eyes. Let the chocolate set then serve.
Nutrition Facts : Calories 234 kcal, Carbohydrate 27 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 141 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
HALLOWEEN CHOCOLATE COOKIE POPS
Our children look forward to making these cute cookies each year. They've become experts at making silly faces with little candies.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, beat butter and sugar until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, cocoa, baking powder, baking soda and salt; gradually beat into sugar mixture. Shape dough into 1-1/2-in. balls. Place 3 in. apart on greased baking sheets., Insert a lollipop stick into each cookie. Flatten with a glass dipped in sugar. Bake 10-12 minutes or until cookies are set. Remove from pans to wire racks to cool completely. Tint frosting; frost cookies. Decorate with gel and optional decorations as desired.
Nutrition Facts : Calories 207 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 151mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE HALLOWEEN COOKIES
Yummy chocolate frosted cookies with Reese's® Pieces. Perfect for Halloween.
Provided by Amy Hunter Shaw
Categories Desserts Cookies Drop Cookie Recipes
Time 1h10m
Yield 48
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat white sugar and 2/3 cup softened butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/3 cup milk, egg, and 1 1/2 teaspoons vanilla extract. Stir flour, 1/2 cup cocoa powder, baking powder, and salt into creamed butter mixture until dough is just combined; fold in 1 cup candy-coated peanut butter pieces. Drop dough, 1 to 2 tablespoons per cookie, onto a baking sheet.
- Bake in the preheated oven until edges of cookies are crisp, 10 to 12 minutes. Allow cookies to cool on pans for 2 to 3 minutes before transferring to wire racks to cool completely.
- Beat 3 tablespoons melted butter and 3 tablespoons cocoa powder together in a bowl using an electric mixer until smooth and creamy; beat in confectioners' sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until frosting is fluffy and smooth. Frost cookies and decorate with more candy-coated peanut butter pieces.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 13.2 g, Cholesterol 12.7 mg, Fat 4.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 51.7 mg, Sugar 9.2 g
WITCH'S CAULDRON HALLOWEEN CAKE POPS
These witch's cauldron cake pops make for tasty Halloween dessert treats - made with Betty Crocker™ Super Moist™ dark chocolate cake mix and Rich & Creamy frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 35
Number Of Ingredients 9
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
- In medium microwavable bowl, microwave black candy melts and 4 teaspoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with green candy melts and remaining 2 teaspoons shortening. Dip tip of 1 lollipop stick about 1/2 inch into melted black candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in black candy (do not tap off excess). Place cake balls, tops down, on cookie sheet. Let stand until set.
- Spoon green candy onto flat side of each cake ball. Immediately attach licorice to look like handle. Poke opposite end of stick into foam block. Let stand until set.
Nutrition Facts : Calories 290, Carbohydrate 37 g, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg
CHOCOLATE CHIP COOKIE POPS
Set out a basket of these pleasing "lollipops" at your next bazaar or family event and watch them disappear! You can easily create characters by icing the cookies with store-bought frosting like the CT home economists did here or serve them plain just as Jan Cassidy of El Reno, Oklahoma often does. "Our children love eating cookies either way," Jan details. "What I enjoy is the fact that serving the sweets on sticks like this keeps messy hands to a minimum."-Jan Cassidy, El Reno, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, salt, baking powder and baking soda; add to creamed mixture. Stir in oats and chocolate chips. , Shape into 1-1/2-in. balls; cover and chill for 1 hour. Place 4 in. apart on greased baking sheets; push a stick into the side of each ball. Bake at 350° for 15-18 minutes. Cool 1 minute before removing to wire racks; cool completely. , Tint vanilla frosting with food coloring (or use some as is); decorate cookies as desired with frosting and candies (adhere candies to cookies using a drop of frosting).
Nutrition Facts :
CHOCOLATE CAKE COOKIE POPS
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine 1/4 cup plus 1 tablespoon butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg, milk, and vanilla extract.
- Mix flour, baking powder, and salt together in a bowl. Add to the creamed butter mixture gradually, beating until dough is just combined.
- Shape dough into small balls; place on the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 17 minutes. Reshape into balls while still warm. Let cool, 20 to 30 minutes.
- Place chocolate in a small microwave-safe bowl. Heat in the microwave until softened, about 30 seconds; stir. Continue heating until melted, about 30 seconds more. Cool slightly, 3 to 5 minutes.
- Dip cookie balls in the melted chocolate. Set on a plate lined with waxed paper until chocolate hardens, about 10 minutes.
Nutrition Facts : Calories 124.8 calories, Carbohydrate 14.1 g, Cholesterol 30.8 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 93 mg, Sugar 4.6 g
HALLOWEEN PARTY COOKIE POPS
Halloween prep is super fun when you invite your little gobblins to help decorate adorable cookies on sticks. From the pillsbury website.
Provided by Loves2Teach
Categories Dessert
Time 21m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Freeze cookie dough 1 hour.
- Heat oven to 350°F Cut frozen dough into 16 (1/2-inch) slices; roll each into ball. On ungreased cookie sheets, arrange balls in circle, 3 inches apart and 2 inches from edges. Securely insert a craft stick into each ball with end pointing toward center of cookie sheet.
- Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
- In another small bowl, stir together all chocolate frosting ingredients except assorted candies until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
- Frost half of cookies with white frosting; frost remaining cookies with chocolate frosting. Arrange candies on frosted cookies to create jack-o'-lanterns, cats, owls or ghosts.
- To make Black Cat Cookie Pops, for each cookie, slice a large black gumdrop into 3 round pieces. Use small end for head; use largest piece for body. Cut ears and tail from third piece. Frost cookie with orange frosting. Arrange gumdrop pieces on frosted cookie to form cat.
Nutrition Facts : Calories 190.7, Fat 7.2, SaturatedFat 2.4, Cholesterol 11.9, Sodium 127.2, Carbohydrate 31.3, Fiber 0.4, Sugar 20.5, Protein 1.3
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