Booo!! It’s one week away from halloween and it’s never too late to make this adorable spooky cookies. Halloween is one of the occasions where I struggled to decide on what treats to make. Halloween is not something we celebrate in Philippines. No grand halloween party, not so many people dress-up, but there are still some stores who participates in trick or treat for kids. Here in Canada it’s a different story. Quite a lot of people actually look forward to it and in our office alone, people dress up at work big time. I don’t do costumes (although I am tempted to), but I make halloween treats instead. Last year I made Yummy Mummy Cookies which were very much appreciated. Those adorable cookies were a hit, and that only means they have to be back this year but not as mummies. They had been resurrected into spooky ghost, cat and moon. Ok, they’re not spooky, but I still love them.
I had been hunting for halloween cookie cutter for weeks, and I finally found something that I like, so I put them to use to make this halloween cookies. I like how big they are and the shapes are quiet cute. I was so excited and I had fun making these cookies. The cookie dough batter is very simple and easy. If you’ve seen my Yummy Mummy Chocolate Cookies, that is the same cookie dough I used to make these adorable cookies. The dough is very stable and easy to handle especially for cookie cut out. Not only that it is easy to make, it actually taste good.
I want to make this even simpler, so instead of using royal icing (like the one used in making sugar cookies), I used melted white chocolate to coat these cookies. Just like the mummies. It’s easier and 100 times better in terms of taste. Between egg whites and white chocolate, of course white chocolate rules! They are supposed to be spooky, but they all turned out to be cute and adorable. It’s going to be hearthbreaking when it’s time to tear them apart to eat them. But I’m pretty sure they will be adored with “oh” and “ah” and “wow” before they get eaten, so they’ve served their purpose in life. For me, that’s a happy halloween ending. Let’s get started!
What kind of coating chocolate to use:
I recommend real melting chocolate/wafer. This kind of chocolate are very stable, it hardens fast, it does not require additional shortening to thin it out as the consistency is perfect as it is after melting. It also melts faster, evenly and it has a lighter consistency. I bought mine in a chocolate specialty store “Sinfully The Best”. Stores like Ghirardelli, Godiva and Purdy’s carries this kind of chocolate. If you cannot find any melting chocolate, you can make use of Hershey’s baking chocolate, it doesn’t dry fast and a little bit sticky and thick but it does the job for my Yummy Mummy Cookies. Check out my Yummy Mummy to see how to use that kind of chocolate, that will give you idea on how to melt them to have a thinner consistency.
- 5 tbsp butter or margarine, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup cocoa powder you have – sifted
- 1⁄4 tsp salt
- 1⁄8 tsp baking soda
- 1 cup (150 grams) Melting White Chocolate – This coat only one side of the cookie, if you want to coat the entire cookie, double the measurement
- 10 grams Dark Chocolate – for decorating
- 1 cup (150 grams) Melting Dark Chocolate – for double chocolate dipping — Optional
For a larger batch, check my Yummy Mummy Cookies post. The dough recipe in that post is full size.
- Beat butter, sugar and vanilla in large bowl until creamy (about 5 minutes).
- Add egg and mix well. The batter will curdle and will be runny, that’s fine. It will come together once the dry ingredients are added.
- Sift flour, cocoa powder, salt and baking soda. Gradually add to butter mixture. Mix until it forms into a solid dough.
- Refrigerate dough for 30 – 45 minutes or until firm enough to handle. Slightly flatten the dough then wrap the dough in cling-wrap to avoid drying.
- Preheat the oven to 350°F (180°C).
- Roll the cookie dough into 1/4-inch thick then cut the dough into desired size and shape.
- Chill in the freezer for 30 minutes. This will help maintain the shape of the cookies during baking.
- Bake for 12 to 14 minutes or until center is set and cookie is puff-up. Remove from baking sheet to wire rack. Cool completely before decorating it. (Reminder, the bigger you make the cookie, the longer time you need. Adjust as needed).
- Decorate: Microwave white chocolate in 30 seconds interval. Stir after every 30 seconds and continue until completely melted.
- Dip the cookie one after the other until all cookies are coated. Chill in the refrigerator for 5-10 minutes then do a second coating. If you want to coat the entire cookie (back and front) double the white chocolate measurement. I only did the front coating here. If white chocolate mixture begins to thicken while decorating, return to microwave for a few seconds.
- Chill for 30 minutes or until chocolate coating is completely solid.
- Add other decoration as desired. Keep refrigerated until ready to serve.
No of cookies depends on the size of the cookie cutter. I was able to make 12 with mine.
For Double chocolate coating, do this additional step after step 8
- Microwave Dark chocolate chips and shortening in a microwave-safe shallow bowl on MEDIUM (50%) for 1 minute; stir. If necessary, microwave on MEDIUM for an additional 15 seconds at a time, stirring after each heating, until chips are melted. If you are using smaller portion to melt, reduce the time to 30 seconds each interval.
- Dip each cookie in the melted dark chocolate.
- Chill in the fridge for 30 minutes or until chocolate coating is fully set.
- Continue with step 9 above for white chocolate coating.
Have fun making this cookie! If you like this recipe, kindly click onto the “Like” button below, or leave me a comment. I would love to hear from you.♥
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥