Black Cat Cookie
The black cat cookie recipe is delicious and easy to make, which makes it a perfect choice for children involvement.
1 pkg. chocolate cake mix
1 cup crunchy peanut butter
1/3 cup water
2 large eggs
granulated sugar small candy coated chocolate candies
red hots candy
1 1/2-inch drinking glass
Step 1: Preheat oven to 375 degrees F.
Step 2: In a large bowl, beat together peanut butter, eggs, and water.
Step 3: Gradually add cake mix, stir well.
Note: The key to working with this dough is to keep your hands and utensils slightly wet.
Step 4: Form dough into 1-inch balls. Place on ungreased cookie sheet.
Step 5: Dip bottom of drinking glass into granulated sugar and flatten each ball.
Step 6: Pushing dough up and around top of cookie form two ears on each cookie.
Step 7: Add small chocolate candies for eyes, and red hots for nose.
Step 8: With the side of a fork or the edge of a butter knife form 3 whisker lines from each side of the red hot (nose).
Step 9: Bake 9-11 minutes, then pull from oven. Let set for 1-2 minutes before transferring to cooling surface.
Makes about 44 cookies.
Scary Eyeball Cookie
he scary eyeball cookie recipe is another easy no bake creation recipe that blends together Butterfinger candy bars, peanut butter, and white chocolate.
1 cup creamy peanut butter
3 tablespoons salted butter
2 cups powdered sugar
1 Butterfinger candy bar, chopped into pieces
2 cups of white chocolate chips
3 tablespoons shortening
1 pkg. Butterfinger BB's candies
1 small tube red decorator icing
Microwave safe bowl
Step 1: Line cookie sheet with wax paper; set aside.
Step 2: In a large bowl, with an electric mixer, beat together peanut butter and butter until creamy.
Step 3: Beat in powdered sugar, until mixture is moistened and holds together.
Step 4: Stir in chopped Butterfinger candy bar.
Step 5: Shape into 1-inch size balls (eyeballs) and place on prepared cookie sheet. Freeze for 1 hour.
Step 6: In microwave safe bowl, melt morsels and shortening on medium-high setting until creamy.
Step 7: Remove cookie sheet from freezer. Using a toothpick, dip eyeballs into white chocolate. Let excess drip off, then return to cookie sheet.
Step 8: Press 1 Butterfinger BB onto top of each eyeball to form pupil.
Step 9: Refrigerate eyeballs until chocolate is set. With tube of red decorator icing, pipe lines from pupil to create bloodshot markings.
Step 10: Store covered in refrigerator, serve cold.
Makes about 30 eyeballs.
Monster Fingers Cookie Recipe
The monster fingers cookie recipe will be enjoyed by older children and adults. These butter based cookies can be made to look just like scary monster fingers!
2 sticks (1 cup) salted butter, softened
1 cup powdered sugar
1 large egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup slivered almonds
1 tube red decorator gel
green and blue food coloring
Step 1: Lightly grease cookie sheets; set aside.
Step 2: In a medium bowl, whisk together flour, baking soda, and salt; set aside.
Step 3: In a large bowl, cream together butter and powdered sugar with an electric mixer.
Step 4: Beat in egg, almond extract, and vanilla extract. Food coloring can be added at this time if trying to achieve a zombie or witch skin color
Step 5: Gradually mix in flour mixture until combined.
Step 6: Cover and refrigerate for 30 minutes.
Step 7: Preheat oven to 325 degrees F.
Step 8: Working with a small amount of dough at a time, leave remainder in refrigerator until needed. Roll heaping teaspoons of dough into finger shape for each cookie. Squeezing cookie slightly in middle will create a knuckle.
Step 9: Place almond firmly into one end to form finger nail. Using a paring knife, make slashes on each knuckle.
Step 10: Place on prepared cookie sheets and bake at 325 degrees F. for 20-25 minutes or until beginning to brown lightly.
Step 11: Let cool for 3 minutes and the transfer to cooling surface.
Step 12: If desired use red gel around finger nail and to form cuts.
The monster fingers cookie recipe makes about 60 monster fingers.
Pumpkin Spice Cookie
The frightful pudding topped brownies recipe is fast and easy to make, and will add a bit of Halloween color to the party!
1 (19.8-ounce) package brownie mix
1 1/2 cups cold milk
1 (3.25-ounce) package instant vanilla pudding
Few drops red food coloring
Few drops yellow food coloring
8x8x2-inch baking pan
Step 1: Prepare brownie batter according to directions on package and bake in an 8x8x2-inch baking pan.
Step 2: After removing brownies from oven, immediately poke holes with handle of wooden spoon at 1-inch intervals.
Step 3: In a large bowl, add milk and dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Add food colorings to tint the pudding a desired shade of orange.
Step 4: Immediately pour about half of the pudding evenly over warm brownie; tap pan lightly on work surface to evenly fill holes in brownie with pudding. Let stand 5 minutes.
Step 5: Spread remaining pudding over top of brownie. Refrigerate 1 hour or until ready to serve. Cut into 2-inch squares, then cut each square diagonally in half to form triangles. Store leftover brownies in refrigerator.
Makes 32 brownies.
Halloween Boo Bites Cookie Recipe
1/4 cup (1/2 stick) margarine or butter
30 large marshmallows or 3 cups miniature marshmallows
1/4 cup light corn syrup
1/2 cup Creamy Peanut Butter
1/3 cup Semi-Sweet Chocolate Chips
4-1/2 cups crisp rice cereal
Line a cookie sheet with wax paper.
Melt the butter in a large saucepan over low heat. Add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Remove from the heat.
Add the corn syrup and stir until well blended. Add the peanut butter and the chocolate chips and stir until the chips are melted and the mixture is well blended. Add crisp rice cereal and stir until well coated. Cool slightly.
With wet hands, shape the mixture into 1-1/2 inch balls. Place balls on a cookie sheet prepared by spraying with cooking spray. Cool completely. Store in a cool, dry place.
You can easily modify this recipe to make it even more Halloween like. Instead of shaping into balls press the mixture onto a sheet pan and allow the mixture to cool.
After they are cool use Halloween cookie cutters to cut into Halloween shapes.
Makes about 4 dozen Boo Bites.
- 6 large egg whites
- 1 1/2 cups sugar
- Preheat oven to 200 degrees. Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to the touch, about 5 minutes.
- Return bowl to mixer, and fit mixer with the whisk attachment.Beat on high speed until very stiff peaks form, about 8 minutes.
- Transfer meringue to a pastry bag fitted with a 1/2-inch plain round tip, such as a Wilton #1A. Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper (as shown below). Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.