For the chocolate chip cookies (remember you can use shop-bought cookies instead)
100gWhite caster sugar
150gLight brown sugar
1mediumWhole eggat room temperature
1mediumEgg yolkat room temperature
100gMilk chocolate chipsoptional
For the decoration
Red food colouring
White mini marshmallows
1small bagMilkybar 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.
Your Vampire cookies will keep at room temperature, in an airtight container, for up to 4 days.