Easy Halloween Vampire Cookies

4 from 1 review

Easy Halloween Vampire Cookies

Learn how to make Easy Halloween Vampire Cookies with chocolate chip cookies, marshmallows, slivered almonds, and a little red frosting.

Course Baking

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 10

Servings cookies

Calories 332kcal

Author Lise Sullivan Ode

Ingredients

1 package refrigerated chocolate chip cookie dough we used Nestle Toll House brand that makes 12 cookies
1 cup mini marshmallows
2 tablespoons slivered almonds
1/2 cup unsalted butter, softened or 1 stick
2 cups powdered sugar
2 tablespoons heavy cream or milk
1/2 teaspoon vanilla extract
1 teaspoon red food coloring gel add more if you want a deeper red color

Instructions

Preheat oven to 350°F. Prepare a cookie sheet lined with a silicone mat or piece of parchment paper or wax paper. Bake cookies as directed on package, usually about 8-10 minutes or until light golden brown on the edges. Let cool on baking sheet 10 minutes, then transfer to a cooling rack to let them cool completely before proceeding. Carefully cut each cookie in half.
Prepare the frosting with an electric mixer, hand mixer or by hand. In a medium bowl, cream butter then gradually add powdered sugar, cream and vanilla extract to the butter mixture. Beat until smooth and the right consistency. Scrape down sides of bowl, if needed. Then stir in a few squirts of red food coloring gel. Stir until combined. Spread a layer of frosting on the back side of each cookie half. You don't need a piping bag for this. For best results, you will be assembling one Vampire cookie at a time, so the frosting doesn't set.
On one cookie half, place mini marshmallows in a half circle around the rounded edge of the cookie (on top of the frosting). Then place a few more in the middle. Place the other half of the frosted cookie on top.
Place two slivered almonds to resemble vampire fangs. Store them in an airtight container at room temperature for up to 3 days. Or for one week in the refrigerator.

Video

Notes

If you prefer homemade cookies, use your favorite chocolate chip cookie recipe or your favorite sugar cookie recipe instead of the packaged cookie dough. If you're going the homemade cookie router, after making your cookie dough, refrigerate it for at least 30 minutes. Chilled dough is easier to work with and holds its shape better.

For best results, make your cookies sort of large (about 3 inches in diameter is good). This way, you have plenty of room for the marshmallow "teeth".

It's important to cool the cookies after baking. Allow your cookies to cool completely on a wire rack before serving or storing. This prevents the icing from smudging.

Using a sharp kitchen knife will ensure your cookies have clean edges.

We assembled one vampire cookie at time because the frosting sets quickly. You need to have it sticky for the marshmallows to stick.

If you don't want to make the homemade buttercream, feel free to use a store bought tube of red frosting.

Nutrition