Halloween Chocolate Chip Cookies

A classic goes wild!

Here’s a twist on the classic chocolate chip cookie that will leave you spellbound this Halloween.

Spider Cookies with Chocolate Chips

by Colleen Riley for Real Simple.com

Chocolate Chip Spider Cookies

Photo: Philip Friedman; Styling: Colleen Riley

Yield: 24 Cookies

Ingredients: 

  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup (1 stick) unsalted butter, at room teperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup, plus 24, chocolate chips
  • 1 teaspoon canola oil

Directions:

  1. Heat oven to 350°F. Line 2 baking sheets with parchment. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  2. Beat the butter and sugars in a large bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Fold in ¾ cup of the chocolate chips.
  3. Drop mounds of the dough (about 1 ½ tablespoon each) 2 inches apart onto the baking sheets. Press one chocolate chip, pointed-side down, into the top of each cookie. Bake, rotating the sheets halfway though, until golden brown around the edges, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
  4. Place the remaining 1/4 cup chocolate chips and oil in a small microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Dip a toothpick in the melted chocolate and draw legs around the exposed chip.

 

Just a Note: To make the spiders even spookier, press red Nonpareils into the chocolate chip (you may need to use tweezers) when the cookies first come out of the oven.

 

I want my Mummy!

Pillsbury™ Offers a Fast Easy Way to Make Halloween Tasty

Mummy Chocolate Chip cookies

Photo by Pillsbury™

 

Ingredients:

  • 1 package Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies
  • 1 container (1 lb) vanilla creamy ready-to-spread frosting
  • Neon orange and green food colors
  • Candy eyes

Directions: 

  1. Heat oven to 350°F. Bake cookies as directed on package. Cool completely.
  2. Separate frosting into 2 small bowls; add food colors to make desired neon orange and neon green colors.
  3. Spoon colored frostings into decorating bags fitted with flat basket weave tip #45. Squeeze bag to pipe frosting in crisscross pattern over cookies to look like mummy bandages. Attach candy eyes. Let stand until set, about 20 minutes.
  4. Be creative with any color you choose to decorate your mummies. If you don’t have food color on hand, use vanilla or chocolate frosting. Don’t have candy eyes? Use miniature candy-coated chocolate candies instead.

    how to make mummy cookies

    Wrap it Up! Use colored frosting to create the “mummy” look and add candy “eyes.”

Don’t have decorating tips or bags at home? Instead, spoon frosting into a resealable food-storage plastic bag, and cut about 1/4 inch off corner of bag to pipe mummy bandages onto the cookies.

 Chocolate Chip Werewolf Cookies

 Get creative with these cookies that will leave your guests howling for more.

Werewolf Chocolate Chip Cookies

Halloween party guests will go barking mad over these Werewolf Cookies.

Ingredients:

  • 1 package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies (24 cookies)
  • 1- 1/2 cups ready-to-spread chocolate frosting (from 16-oz. can)
  • Assorted small candies

Directions:

  1. Bake cookies as directed on package. Cool completely, about 10 minutes.
  2. Meanwhile, spoon frosting into resealable plastic bag; seal bag. Cut tiny hole in bottom corner of food storage plastic bag.
  3. Pipe frosting onto cooled cookies to resemble hair. Attach candies with small amount of frosting to decorate face as desired.

 

 

Cherry Cola Cake

Grab a Cherry Cola and whip up this delicious chocolate cake from this Taste of Home© recipe.

Yield: 12 servings

Cherry Cola Cake
Photo by Taste of Home©

Ingredients:

  • 1-1/2 cups miniature marshmallows
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 cup butter, cubed
  • 1 cup cherry-flavored cola
  • 3 tablespoons baking cocoa
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

 

FROSTING:

  • 3/4 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1 jar (7 ounces) marshmallow creme
  • 2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
  • Fresh sweet cherries with stems

Cherry ColaDirections:

  1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. Divide marshmallows between pans.
  2. In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
  3. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)
  4. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

Frosting Directions:

  1.  In a small bowl, beat butter and confectioners’ sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.
  2. Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries.

Tip: To frost sides as well as top of cake, double amounts for frosting.

 
Originally published as Cherry Cola Cake in Taste of Home June/July 2013