Deadly Cookie Recipes to Try Out This Halloween
Halloween is all about the scary decorations on every street corner, fun costumes, and of course lots of spooky-licious treats! Whether you want to take your Halloween candy bag to another level and give those little trick-or-treats something special this year, or just pamper yourself with some killer snacks for that horror movie night you planned, these two recipes will surely leave you craving for more.
Eat, drink and be scary!
PEANUT BUTTER SPIDER COOKIES
Ingredients:
100 g granulated sugar
110 g packed brown sugar
120 g creamy peanut butter
115 g butter or margarine softened
1 egg
200 g flour
¾ tsp baking soda
½ teaspoon baking powder
white chocolate chips
melted chocolate
Instructions:
Preheat oven to 190 degrees C.
In a large bowl, beat granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended.
3. Stir in flour, baking soda and baking powder until dough forms.
4. Roll dough into 2.5 cm balls then into the additional sugar. Put them 2 inches apart on an ungreased cookie sheet.
5. Bake 8-10 minutes until the edges are brown. Use a small spoon and indent the middle. Let cool on a cooling rack.
6. Once fully cooled. Pipe some chocolate dots in the middle of the cookie then stick the milk duds in. Use some white chocolate chips as eyes, then draw legs coming out of the body. Let harden and cool. Enjoy!
Recipe source: Crafty Morning
GRAVEYARD PUDDING COOKIE CUPS
Ingredients:
150 g chocolate instant pudding mix
700 ml milk
220 g cool whip
24 Oreo cookies
6 Milano double chocolate cookies
black frosting or black edible marker
6 candy pumpkins
gummy worms
Instructions:
1.With black frosting (with a small frosting top) or with an edible marker, write RIP on each of the Milano cookies creating a tombstone. Set aside.
2. In a stand mixer, whisk together pudding mix and milk together on medium speed for 2 minutes.
3. Fold in cool whip until well blended.
4. Crush Oreos until they are fine crumbs using a food processor.
5. Sprinkle 3-4 tbsp of crumbs into the bottom of 6 clear 250 ml clear cups.
6. Spoon in a layer of pudding on evenly on top.
7. Repeat the last three step one more time.
8. End the layers by sprinkling more crumbs on top until they almost reach the lip of the cup.
9. Firmly insert one cookie tombstone into the center of your pudding cup.
10. Embellish with gummy worms if desired.
Recipe source: My Name Is Snickerdoodle