Looking for cute Halloween Cookies? Make these delicious Chocolate Peanut Butter Cookies and give them a spooky Halloween eye! Great for a party, classroom treat or just to eat.
You guys…I am feeling like a crazy lady. Halloween is not even here yet, and I am in the middle of setting up a Christmas tree for an upcoming project with Michaels. People are really going to wonder about “that crazy neighbor” when they come Trick-or-Treating and spy the Christmas Tree in the window! But, I will tell you what…it sure is making it fun and festive at our house.
The kids had an activity earlier this week that we needed to bring a dessert too. We decided to use our favorite “go to” cookie recipe (you can find the recipe here)…
Below are some of the supplies that you will need to turn your cookies into a spooky Halloween treat.
Peanut Butter and Chocolate Chip Cookies
- 1/2 cup butter softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar or 1/4 cup honey
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1/2 to 1 tablespoon milk add this at the very end just to make dough smooth and creamy
- 1/2 to 1 cup semi-chocolate chips optional, depending on your preferred chocolate needs
In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds.
Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally.
Beat in the egg and vanilla until combined.
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Add milk (from 1/2 Tablespoon to 1 Tablespoon just enough to make the dough moist and creamy. Add chocolate chips and mix till just incorporated.
If necessary, cover and chill dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees F.
Drop cookies by scooping them out of the bowl with a spoon dropping them in small balls onto your greased cookie sheets.
Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.
Makes about 36 cookies.
Leave the chocolate chips out if you prefer a traditional peanut butter cookie recipe. Use creamy or chunky peanut butter depending on your taste preferences.
And since Halloween (not Christmas…hehe) is right around the corner we thought it would be fun to make them Halloween cookies by spookify-ing them a little bit. So right after the cookies came out of the oven, we stuck some Rolo candies in the middle of the warm cookies and then stuck a candy eyeball on the top. (We found the Wilton candy eyes in the baking section of our grocery store…I have also seen them at Walmart and Target or you can get them from Amazon here: Wilton Candy Eyes). Interested in having your own milk bottles like the ones in the photo? You can find them here: Milk Glass Bottles.
The warmth from the freshly baked cookie softly melts the chocolate on the Rolo which allows the Rolo to stick to the cookie and the eye to stick to the top of the Rolo without you having to do anything special to get them to stay on.
PEANUT BUTTER COOKIES
And…who doesn’t love a little extra chocolate with your Peanut Butter?
If you can’t eat Peanut Butter…or just don’t like it…then these “monster eyes” can really be added to any other type of cookie. So just substitute your favorite cookie recipe and suit them to your own taste!
These cookies also make a great gift. When they cooled, the Rolo hardened again, so it would be fine to wrap these up and give them away with a fun little note for Halloween…that is if they stick around long enough to cool…
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