If you’re having a Halloween party this year or fancy baking something fun with the kids, these vampire cookies are the perfect recipe for you.
Soft baked chocolate chip cookie ‘mouth’, sandwiched together with red icing ‘blood’, marshmallow ‘teeth’ and white chocolate button ‘fangs’. Even Dracula himself will want to sink his teeth into this bake!
Ingredients (makes 12-14 cookies)
For the cookies:
160g unsalted butter
100g caster sugar
200g light brown sugar
1 teaspoon vanilla extract
1 medium egg
1 egg yolk
250g self-raising flour
100g milk chocolate chips
For the decoration:
Small bag Milkybar buttons
Red icing (made from icing sugar, water and red food colouring)
Preheat oven to 170°C and line two baking trays with grease proof paper.
Melt the butter in 20 second blasts in the microwave until it turns to liquid. Now mix the melted butter with the two sugars.
Add in the vanilla extract, egg and egg yolk and mix together.
Fold in the flour until the mixture comes together to form a dough. Now fold in the chocolate chips.
Take a heaped tablespoon of cookie dough and drop the mixture onto the prepared baking tray. Do not flatten the dough. Repeat this step, leaving about 8cm between each cookie, until all the cookie dough has been used up*.
Bake the cake in the centre of the oven for 12-14 minutes, until the cookies are lightly browned on the edges (the middle will still be soft). Cool for 1-2 minutes on the baking tray, then transfer to a cooling rack.
*You may have to bake in batches depending on the size of your oven and baking trays. I had four cookies on each baking tray to allow enough room for them to spread out when baking.
Now assemble the vampire cookies.
First create the ‘fangs’ by chopping a chocolate button into thirds. Discard (or eat) the centre third, leaving the two outside thirds as your pointy ‘fangs’.
Cut a cookie in two halves.
Bottom half: Spread red icing all over one of the cookie halves and place marshmallows around the edge of the cookie for the ‘teeth’. For additional support, place marshmallows behind the teeth.
Top half: Line the edge of the other half with red icing.
Now place the top half on top of the bottom half.
Insert the chocolate ‘fangs’ into the line of marshmallows (I left about 4 marshmallows between each one). If you have trouble getting them to stick, dip the edge in the icing and replace.