Vampire Cookies

Made using chocolate chip cookies, marshmallows, icing and Milkybar buttons, these Vampire cookies not only look amazing they taste it too!

Vampire Cookies

Why you’ll love these Vampire cookies

They’re easy and fun to bake.
The one-bowl cookie dough recipe couldn’t be easier, the only tricky part is patiently waiting for the dough to chill! The fun part is decorating and assembling the cookies. It’s perfect if you have little ones and want to get them involved, I mean who doesn’t love bright red icing and squishy marshmallows!

They look super spooky.
Your friends and family will definitely be impressed by these cookies, they are a real show-stopper bake. Don’t worry about making them too neat, the more the red icing oozes out the better!

But also taste delicious.
A Halloween bake has to taste as good as it looks, and these Vampire cookies will not disappoint. Soft-baked, chewy, flavoured with vanilla and studded with milk chocolate chips, these cookies are so delicious and full of flavour.

Vampire Cookies

How to assemble the Vampire cookies

This is the fun part! Assembling the Vampire cookies only takes a few minutes, and it’s a great way to get little ones involved.

  1. Cut the cookies. Use a sharp knife to cut the cookies down the middle and create two halves.
  2. Spread red icing on top. Using a spoon to spread the icing on top of the cookie halves.
  3. Add the teeth. Arrange the mini marshmallows around the edge of one cookie half.
  4. Sandwich together. Place the cookie half without marshmallows on top of the other cookie half. The icing will help hold the marshmallows in place.
  5. Add the fangs. Cut a Milkybar button in half to create two fangs. Push them into the icing, leaving roughly 4 marshmallows between each fang.

Here are step-by-step photos to help.


Vampire Cookies recipe (makes 12)

Ingredients

For the cookies:
160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 egg yolk, at room temperature
250g self-raising flour
100g milk chocolate chips

For the decoration:
Mini marshmallows
1 small bag of Milkybar buttons
250-350g icing sugar
Red food colouring
1 tablespoon water

Method

Start by making the cookie dough

  1. In a large bowl, melt the butter in 20-second blasts in the microwave or on the hob until it turns to liquid.
  2. Add the caster sugar and light brown sugar and mix together.
  3. Now add the vanilla extract, whole egg and egg yolk and mix again until combined.
  4. Add the flour and chocolate chip and fold together until the mixture comes together to form a dough.
  5. Cover the bowl with clingfilm and place in the fridge to chill for at least 1 hour.
  6. Meanwhile preheat oven to 180°C and line two large baking trays with greaseproof paper.

Bake the cookies

  1. Take the cookie dough out of the fridge.
  2. Scoop a heaped tablespoon of cookie dough, roll it into a ball and place on the baking tray. Repeat this step until all the cookie dough has been used up. Leave about 5cm between each cookie so they have enough room to spread out. I had 4 cookies on each baking tray and baked them in batches.
  3. Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 15 minutes on the baking tray, then transfer to a cooling rack.

Time to decorate!

  1. Mix together the icing sugar with 1 tablespoon of water to make a thick but spreadable icing. If the icing is too thick add a teaspoon of water at a time until you reach the right consistency.
  2. Now add a few drops of food colouring and stir together until the icing turns bright red.
  3. Use a sharp knife to cut the cookies down the middle so you have two halves.
  4. Spread the icing on top.
  5. Place the marshmallows around the edge of one cookie half.
  6. Sandwich the cookies together, gently pressing down so the icing oozes out.
  7. Chop the Milkybar buttons in half to make the fangs. Stick them into the icing leaving roughly 4 marshmallows between each fang.
  8. Place the cookies in the fridge for 10 minutes to set the icing.

Your Dracula cookies will keep at room temperature in an airtight container for up to 4 days.


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