Toothy Monster Cookies

Name: Toothy Monster Cookies
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Cuisine: International
Ingredients: 200 g of butter (softened); 150 g of sugar; 1 eggs; 1 tsp of vanilla extract; 375 g of flour; 1/2 tsp of salt; 12 squares of dark chocolate; Mini marshmallows

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These Halloween cookies are assembled from two cookie discs with a square of dark chocolate in the center. 🍪 The cookie base is sturdy enough to allow this playful assembly.

Total time: 43 min
Prep: 30 min
Cook: 13 min
Rest: 10 min
Difficulty: Easy
Per person: €0.42

By the CookinBreak team

Ingredients 8

Estimated cost €5.00

Equipment

Rolling pin
Pastry brush
Parchment paper
Baking sheet
Bowl
Oven
Round cookie cutters

Instructions

Tap a number to check off the step, and a time to start a timer.

In a large bowl, beat the softened butter and sugar until creamy.

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Add the egg and vanilla extract, mix well.

Gradually fold in the flour and salt. The dough should be smooth.

Divide the dough into three equal portions.

Roll out each portion of dough with a rolling pin to a thickness of about 0.6 cm.

Use circle-shaped cookie cutters to cut out monster heads and teeth from the three portions of dough.

Assemble the cookies by stacking two circles, adding a square of dark chocolate between them for a delicious chocolatey surprise.

Place the cookies on the baking sheet and bake in the preheated oven at 350 °F for or until lightly golden.

If you like, you can add mini marshmallows as eyes, using a little icing to attach them.

Let cool before enjoying.

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Goes well with

🎅 Christmas: all recipes

As a starter

Halloween Ghost Bananas

10 minEasy

As a main

Stuffed Butternut Squash

1 h 05Easy

To drink

Iced Pumpkin Spice Yogurt Latte

25 minEasy

Nutrition facts

per serving · estimate

170kcal

Protein2 g5%
Carbs22 g52%
Fat8 g43%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

😈🍫 For even more monstrous cookies, try creating "teeth" with pieces of white or milk chocolate! You can also add a little food coloring to the dough for scary colors. If you like surprises, tuck pieces of caramel into the cookies before baking for a gooey center on top of the chocolate. Use chocolate chips to make the monsters' eyes, and don't forget to put them front and center! 👀🎨

Freezing : Can you freeze this recipe?

Yes

Raw dough or baked cookies freeze very well, up to 2-3 months in freezer bags.

Storage : How long does it keep?

Keep 5 to 7 days in an airtight container at room temperature or in the fridge.

Making ahead : Can you make it the day before?

Yes

Cookie dough keeps 2 to 3 days in the fridge in plastic wrap.

Reheating : How do you reheat it?

Can be reheated 5 min in the oven at 150°C for a soft center. Microwave possible but may alter the texture of the marshmallows.

Variations

Color the three portions of dough with different food colorings.
Replace the chocolate square with a spoonful of chocolate spread.
Decorate with colored icing to draw teeth and eyes.

Mistakes to avoid

Rolling the dough too thin: the cookies break. Aim for about 0.6 cm thickness.
Forgetting to let them cool: the cookies are fragile when hot. Let them cool before handling.
Attaching the eyes before baking: the marshmallows melt. Add them afterward, with a little icing.

Frequently asked questions

How do you color the cookie dough?

Divide the dough into three portions and knead a few drops of food coloring into each, until the color is even. Add the coloring gradually to avoid a shade so bright that it would bleed.

Which cookie cutters should you use?

Round cookie cutters in two sizes for the monsters' heads and teeth. Cut them from the dough rolled out to about 0.6 cm, then stack two circles with a square of dark chocolate between them.

How do you attach the marshmallow eyes?

After baking and cooling, dab a little icing on the back of each mini marshmallow and stick it onto the cookie. The icing hardens in a few minutes and holds the eyes firmly in place.

How long should you bake these cookies?

Between 12 and 15 minutes at 180 °C, until lightly golden. Let them cool on the baking sheet for a few minutes, then on a rack, before adding the decoration and enjoying them.