• blood_spatter_cookies


  • spider_cookies


  • mummy_cookie_bites


  • smores_cookies


  • caramel_apple_cookies


  • witch_hat_kisses


  • caramel_sandwhich_cookies


  • pumpkin_gingerbread_icecream_sandwiches



Blood Spatter Dexter Cookies

Prep Time: 1-2 hours


Sugar Cookie:
1 cup (8 oz.) unsalted butter, at room temperature
1 cup confectioners’ sugar
1 large egg
2½ tsp. vanilla extract
1 vanilla bean, split lengthwise
Zest of half a lemon (or the zest of a whole lemon, if you love lemon)
2½ cups all-purpose flour
1 tsp. salt


For sugar cookies:

In a large mixing bowl, cream together the butter and confectioners’ sugar on medium-high speed until smooth, 1-2 minutes.  Beat in the egg, vanilla extract, seeds scraped from the vanilla bean, and lemon zest until blended.  Mix in the flour and salt on low speed just until incorporated.  Form the dough into a ball and wrap tightly with plastic wrap.  Refrigerate until chilled and firm, at least 1-2 hours.

When you are ready to bake the cookies, preheat the oven to 375˚ F.  Line baking sheets with parchment paper.  Roll the dough out on a well floured work surface to about ¼-inch thickness.  Cut with cookie cutters as desired and transfer to the prepared baking sheets.  Bake 8-10 minutes, rotating the sheets halfway through baking, until fully cooked but not at all browned.  Allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.  Decorate as desired.

Edge and flood the cookies in plain white royal icing.  Let dry completely overnight.

Tint some of the leftover icing dark red.  Thin it to a consistency that splatters well.

Lay cookies on a work surface covered in wax paper, parchment or foil.

Splatter away using a clean paintbrush or the tines of a fork, until the cookies look as gross as you like.  Let dry.  Freak out your friends!


Spider Chocolate Chip Cookies

Yields: 18


12 tablespoons unsalted butter
1 cup packed brown sugar
1/2 cup granulated sugar (white sugar)
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract
2 1/8 cup all purpose flour (unbleached is best)
1/2 teaspoon salt
1/2 teaspoon baking soda
12 ounces semi-sweet or bittersweet chocolate chips, divided
(2 ounces for spiders, 10 ounces for in and on top of the cookies)

1. Pre-heat oven to 325 degrees Fahrenheit.
2. Melt butter in a mixing bowl. Allow it to cool slightly. Add brown sugar and granulated sugar and beat on medium speed for about a minute until well blended. Add egg, egg yolk, and vanilla and beat until fully incorporated.
3. Mix flour, salt, and baking soda together then incorporate it into the wet ingredients. If using a hand held mixer, it probably wont be strong enough to mix this completely, so switch over to a spoon or spatula.
4. Fold about 9 ounces (1 1/2 cups) of chips into the batter.
Scoop out 18 cookies, about 1/4 cup of dough for each. I used a #16 ice cream scoop. Place cookies on a parchment paper lined baking sheet with plenty of room to spread. Place some of the reserved chocolate chips on top of each cookie just to be sure you have chips with which you can make your spiders.
5. Remember to keep about 2 ounces (1/3 cup) of the chips for the spiders.
6. Bake cookies one tray at a time, for 14-18 minutes. The cookies should begin to set around the edges, be light golden brown, yet still be soft in the center.
Allow cookies to cool completely.
7. Place the remaining 2 ounces of chocolate chips in a small microwave safe bowl. Heat for 20 seconds, stir, then for 15 seconds, stir. Allow the chocolate to sit for 1 minute, then stir again. If you need to, heat it for 10 more seconds, then repeat until melted. Pour into a squeeze-it mold painter bottle fitted with a #2 round pastry tip, or a disposable pastry bag or zip top bag with the tip snipped off.
8. Pipe on spider heads and legs around some of the larger chocolate chips. Allow to dry.



Mummy Cookie Bites


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
36 OREO Cookies or Golden OREO Cookies, finely crushed
3-1/2 pkg. (4 oz. each) BAKER’S White Chocolate (14 oz.), divided
Suggested decorations: chocolate sprinkles, miniature semi-sweet chocolate chips or colored decors


MIX cream cheese and cookie crumbs until blended.

SHAPE into 48 (1-inch) balls. Freeze 10 min. Meanwhile, melt 12 oz. white chocolate as directed on package.

DIP balls in melted chocolate; place in single layer on waxed paper-covered rimmed baking sheet. (Re-freeze balls if they become too soft to dip.) Refrigerate 1 hour or until firm.

MELT remaining chocolate as directed on package; spoon into small re-sealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch piece from one bottom corner of bag. Squeeze bag to pipe chocolate onto each ball for the mummy’s eyes; immediately add desired decorations for the eyeballs. Pipe remaining chocolate onto balls to resemble gauze strips. Refrigerate until firm.


Notes: Make sure chocolate is melted thoroughly. You can also freeze them for about 20 minutes to make sure they are more solidified.

© Kraft

S’Mores Cookies

Yields: 3 Dozen


11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
(optional) 1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares


1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside

2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

3. Add the flour mixture to the butter mixer and combine on low speed.

4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 pan but you can really use any sized pans you want.

6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.


Caramel Apple Cider Cookies


1 cup unsalted butter, softened
1 cup sugar
1/2 teaspoon salt
1 (7.4 oz) box Alpine Spiced Apple Cider Instant Original Drink Mix (10 packets – found next to hot chocolate mix)
2 eggs
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 (14 ounce) bag of Kraft chewy caramels


1. Preheat oven to 350°. Line cookie sheets with parchment paper (you need this so that the caramel doesn’t stick to the bottom of your cookie sheet).

2. In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

3. With an electric mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

4. Beat in eggs, one at a time.

5. Add vanilla and mix well.

6. Gradually add flour mixture to butter/egg mixture. Mix until just combined

7. Scoop out cookie dough ball about the size of a walnut (about 2 tablespoons).

8. Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely.

9. Shape the dough into a ball, and place on parchment covered cookie sheets about 3 inches apart.

10. Bake 11-14 minutes, or until very lightly browned around the edges. They may not look quite done in the center but that is OK.

11. Once the cookies are done, carefully slide the parchment off of the baking sheet right out onto the counter.

12. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down on the parchment or on a cookie rack. If they are not upside down while they cool they may drizzle caramel out the bottom.

13. Makes around 2-3 dozen cookies. Eat at room temperature or slightly warmed in the microwave.
tip: Cut caarmels in half. These come out VERY sweet, you can cut down on the amount of sugar added if needed.


Oreo Witch Hats


Halloween Oreos
Hershey Kisses
Sanding Sugar


1. Open Oreos (as many as desired).

2. Pipe a little bit of icing to the bottom of the Hershey kiss.

3. Gently place the Hershey kiss on top of the Oreo.

4. Pipe icing around the bottom of the Hershey kiss, just enough for the sanding sugar to stick and to secure the kiss a little more.

5. Sprinkle sanding sugar onto the icing. You may need to use tweezers or a toothpick to maneuver the sanding sugar a little bit.

6. Allow sanding sugar to set before shaking off excess.


Caramel Sandwhich Cookies

Yields: 22


1 package (17.5 ounces) peanut butter cookie mix
3 Tablespoons cake flour
3 Tablespoons vegetable oil
1 Egg
1 Tablespoon milk
11 Wrapped caramels, halved
1/3 Cup creamy peanut butter
3 Tablespoons caramel topping


1. Preheat oven to 350-f degrees. Line cookie sheets with parchment paper.

2. In a large bowl, combine cookie mix and cake flour. Add oil, egg, and milk and stir until dough comes together. Scoop dough by the tablespoon and roll into balls. Make 44 balls. Arrange half the dough balls on cookie sheets, spacing them 1 1/2 inches apart; gently press a caramel half into the center of each. Bake for 5-7 minutes, or until edges are lightly browned. Cool for 5 minutes. Transfer cookies to a wire rack to cool completely.

3. Arrange remaining dough balls on cookie sheet(s), spacing them 1 1/2 inches apart. Using your finger tips, gently flatten each ball. Bake for 5-7 minutes, or until edges are lightly browned. Cool for 5 minutes. Transfer cookies to a wire rack to cool completely.

4. For filling: In a small bowl, stir together peanut butter and caramel topping until well mixed.

5. To make sandwich cookies, spoon a heaping teaspoon of filling onto bottom of each plain cookie. Top with caramel cookies.


Pumpkin-Gingerbread Ice Cream Sandwiches

Yields: 15


1 cup whole milk
1/2 cup heavy cream
1/2 cup Milk Caramel
1 cinnamon stick
6 large egg yolks
1/4 cup sugar
1/2 cup canned solid-packed pumpkin
1/2 teaspoon pure vanilla extract
Chewy Gingerbread Cookies Recipe


Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.

Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.

With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath. Freeze in an ice cream maker according to manufacturer’s instructions. Sandwich ice cream between gingerbread cookies just before serving.


© Martha Stewart Living Oct 2006