"I Vant to Suck Your Blood" Dracula Treats
Photo courtesy of The Girl Who Ate Everything
For the Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet chocolate chips
For the Dracula Treats
1/2 cup vanilla frosting, packaged or from scratch and tinted red
1 3/4 cups mini-marshmallows
48 slivered almonds
To make the Chocolate Chip Cookies
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
To make the Dracula Treats
Once cool, cut chocolate chip cookies in half until you have 48 halves.
Frost the bottom side of each cookie half. Place 6 marshmallow "teeth" around the curved perimeter of 24 cookie halves. If additional support is needed, place one marshmallow behind the row of teeth. Top with the remaining 24 frosted halves. Insert 2 almond slivers in between teeth for fangs, dipping the tips in frosting if not adhering.
Recipe adapted from The Girl Who Ate Everything
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet chocolate chips
For the Dracula Treats
1/2 cup vanilla frosting, packaged or from scratch and tinted red
1 3/4 cups mini-marshmallows
48 slivered almonds
To make the Chocolate Chip Cookies
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
To make the Dracula Treats
Once cool, cut chocolate chip cookies in half until you have 48 halves.
Frost the bottom side of each cookie half. Place 6 marshmallow "teeth" around the curved perimeter of 24 cookie halves. If additional support is needed, place one marshmallow behind the row of teeth. Top with the remaining 24 frosted halves. Insert 2 almond slivers in between teeth for fangs, dipping the tips in frosting if not adhering.
Recipe adapted from The Girl Who Ate Everything
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