These Vampire cookies look super creepy, taste absolutely delicious and are surprisingly easy to make. You won’t be able to resist sinking your teeth into one of these treats!
Reasons to love these Vampire cookies
- They’re fun and easy to bake.
The one-bowl cookie dough recipe couldn’t be easier, the only tricky part is patiently waiting for the dough to chill! Or, to speed things up you can use shop-bought cookies instead. Decorating and assembling the Vampire Cookies is great fun and perfect for getting the little ones 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 Vampire Cookies, they are a real show-stopper Halloween bake. Don’t worry about making them too neat, the more the red icing (aka Vampire blood) oozing out, the better!
- They are a 10/10 on taste.
A Halloween bake has to taste as good as it looks, and these Vampire Cookies will not disappoint. The cookies have a soft and chewy texture and are flavoured with vanilla extract and milk chocolate chips.
What ingredients do I need?
For each Vampire Cookie you will need:
- For the lips: a cookie sliced in half. Either bake your own or use shop-bought cookies to speed things up.
- For the blood: red icing (this is just icing sugar mixed with water and red food colouring to make a thick paste)
- For the teeth: white mini-marshmallows
- For the fangs: a Milkybar button chopped in half
How do I make Vampire cookies?
This is the fun part and only takes a few minutes:
- Cut the cookie in half. Use a sharp knife to cut the cookie down the middle and create two halves.
- Spread red icing on top. Using a spoon to spread the icing on top of each cookie half.
- Add the teeth. Arrange the mini marshmallows around the edge of one cookie half.
- Sandwich together. Place the cookie half without marshmallows on top of the other. The icing will help hold the marshmallows in place.
- 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:
Equipment & ingredients used for this recipe
For the chocolate chip cookies (remember you can use shop-bought cookies instead)
- 150 g Unsalted butter
- 100 g White caster sugar
- 150 g Light brown sugar
- 1 tsp Vanilla extract
- 1 medium Whole egg at room temperature
- 1 medium Egg yolk at room temperature
- 280 g Self-raising flour
- 0.5 tsp Salt
- 100 g Milk chocolate chips optional
For the decoration
- 250-350g Icing sugar
- 1 tbsp Water
- Red food colouring
- White mini marshmallows
- 1 small bag Milkybar buttons
Start by making the cookie dough
- Place the unsalted butter in a microwave safe bowl. Microwave for 20-30 seconds until the butter has melted.
- Add the two sugars, vanilla extract, whole egg and egg yolk into the melted butter and mix together until fully combined.
- Now fold in the flour and salt. The mixture will come together to form a cookie dough.
- Add the chocolate chips and fold into the dough.
- Cover the bowl with clingfilm and refrigerate overnight, or for at least 4 hours.
Bake the cookies
- Preheat the oven to 180°C (fan oven) and line 2 large, flat baking trays with greaseproof paper.
- Take the cookie dough out of the fridge and leave to soften at room temperature for 15 minutes.
- Scoop up a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up. Remember to leave roughly 8-10cm between each ball so they have enough room to spread out.
- Bake for 10-12 minutes. The cookies should be golden on the outside but the middle still pale and soft. Don't worry if the middle still looks under-baked, this is how they are meant to be and the cookies will carry on baking as they cool down.
- Leave on the baking tray for 15 minutes to cool down and firm up.
Time to decorate!
- 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 drop of water at a time until you reach the right consistency.
- Now add a few drops of food colouring and stir together until the icing turns bright red.
- Use a sharp knife to cut the cookies down the middle so you have two halves. Spread the red icing on top of each cookie half.
- Place the marshmallows around the edge of one cookie half.
- Sandwich the cookies together, gently pressing down so the icing oozes out.
- Chop the Milkybar buttons in half to make the fangs. Stick them into the icing leaving roughly 4 marshmallows between each fang.
- Place the cookies in the fridge for 10 minutes to set the icing.
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