Description
These Easy Halloween Vampire Cookies combine classic chocolate chip cookies with spooky marshmallow ‘fangs’ and a vibrant red buttercream frosting, making them a fun and festive treat perfect for Halloween celebrations.
Ingredients
Scale
Cookies
- 1 package refrigerated chocolate chip cookie dough (Nestle Toll House brand, makes 12 cookies)
Marshmallow ‘Fangs’
- 1 cup mini marshmallows
- 2 tablespoons slivered almonds
Red Buttercream Frosting
- ½ cup unsalted butter, softened (1 stick)
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
- 1 teaspoon red food coloring gel (add more for deeper red color)
Instructions
- Preheat and Bake Cookies: Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone mat, parchment paper, or wax paper. Bake the refrigerated cookie dough as directed on the package, usually about 8-10 minutes or until the edges are light golden brown. Once baked, allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
- Cut Cookies in Half: Using a sharp kitchen knife, carefully cut each cooled cookie in half horizontally to create two thinner cookie halves for each cookie.
- Prepare Red Buttercream Frosting: In a medium bowl, use an electric mixer, hand mixer, or whisk to cream the softened butter until smooth. Gradually add powdered sugar, followed by heavy cream (or milk), and vanilla extract. Beat the mixture until smooth and spreadable. Scrape down the sides of the bowl as needed. Stir in red food coloring gel until evenly combined and achieving the desired red hue.
- Frost the Cookie Halves: Spread a layer of the red buttercream frosting onto the back side of each cookie half. To ensure the frosting stays sticky and holds the marshmallows, assemble the cookies one at a time, working quickly before the frosting sets.
- Assemble Vampire Teeth: On one frosted cookie half, arrange mini marshmallows in a half-circle along the rounded edge to resemble vampire teeth, placing a few marshmallows in the center as well. Place the other frosted cookie half gently on top to form a sandwich.
- Add Slivered Almond Fangs: Gently press two slivered almonds between the marshmallows on the sandwich edge to represent vampire fangs.
- Store the Cookies: Store the assembled vampire cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
Notes
- You can substitute the packaged cookie dough with your favorite homemade chocolate chip or sugar cookie dough. Chill homemade dough for at least 30 minutes for easier handling.
- Make your cookies approximately 3 inches in diameter for enough surface area to place marshmallow ‘teeth’.
- Ensure cookies are completely cooled before frosting to prevent frosting from melting or smudging.
- Use a sharp knife for cutting cookies to get clean, smooth edges.
- Assemble one cookie at a time since the frosting sets quickly, and you need it sticky for marshmallows to adhere properly.
- If preferred, you can use a store-bought tube of red frosting instead of homemade buttercream.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
