Haunted cookies

 

One more treat idea for Halloween popped up in my e-mail inbox a few days ago.

It comes from the folks at Nestle, who provide a multitude of options for filling these “cookie cups,” made from refrigerated cookie dough.

The simplest idea is just filling the well of the cups with chocolate-peanut butter morsels, which will soften then retain their shape.

But the cutest idea is the one I’ll share here — with whipped topping “ghosts” floating out of the cups.

Haunted Cookie Cups

Preheat oven to 350 degrees. Grease 24 mini-muffin cups. Using a 16.5 ounce package of refrigerated chocolate chip cookie bar dough, place one square of cookie dough into each cup. Bake for 15 to 17 minutes or until golden brown. Cool completely in pan on wire rack. With tip of butter knife, remove cookie cups from muffin pan and arrange on serving platter.

Fill a one-gallon size plastic food storage bag with 8 ounces thawed frozen light whipped topping; seal. Cut ½ inch from one corner of bag. Squeeze bag lightly to pipe whipped topping on top of cookie cup to form ghost shape. Position two semi-sweet chocolate mini morsels as eyes and one regular size morsel as a mouth on each ghost.

Serve immediately or store refrigerated for up to 2 hours.

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