Halloween is coming up and you might be looking for some quick cookie ideas. These recipes focus on simple steps and common ingredients so they fit into a busy schedule. Most take less than 30 minutes from start to finish. I chose options that still look festive for parties or school events. Here are 15 practical ones to consider.
Helpful Tips Before You Start
These tips will help you finish your Halloween cookies fast with minimal mess.
Start with a Mix
Use a boxed sugar cookie mix or refrigerated dough. It skips the measuring step and gets you to baking in minutes.
Prep Decorations First
Set out sprinkles, candy eyes, and melted chocolate before the cookies come out of the oven. This keeps decorating quick once the cookies cool.
Work in Small Batches
Roll and cut only half the dough at a time. Smaller batches bake faster and give you more control over shapes like pumpkins or ghosts.
Use Simple Shapes
Stick to basic cutters such as circles or bats. They require less dough handling and still look festive with a quick icing drizzle.
Ghost-Shaped Sugar Cookies with Royal Icing
These ghost-shaped sugar cookies with royal icing make a simple Halloween treat that looks festive without much effort. The soft cookies hold their shape well after baking and pair nicely with a smooth, sweet icing layer on top. They suit quick baking sessions for parties or family nights.
The finished cookies offer a buttery base with a firm yet slightly chewy texture once the icing sets. They work best when you need something ready fast that still feels special for the season.
Equipment
- Mixing Bowl
- Baking Sheet
- Piping Bag
- Cookie Cutter
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 2 tablespoons meringue powder
- 3 tablespoons water
- Black gel food coloring
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, then mix until combined.
- In a separate bowl, whisk the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and stir until a dough forms.
- Roll the dough to 1/4 inch thickness on a lightly floured surface. Cut out ghost shapes with a cookie cutter and place them on the prepared baking sheet.
- Bake for 8 to 10 minutes until the edges turn lightly golden. Cool the cookies completely on a wire rack.
- In a clean bowl, combine the powdered sugar, meringue powder, and water. Beat until the icing reaches a smooth, pipeable consistency.
- Transfer most of the white icing to a piping bag and outline and fill each ghost cookie. Let the base icing set for 10 minutes.
- Mix a small amount of the remaining icing with black gel food coloring. Use a fine tip to pipe eyes and a mouth on each ghost.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Piping Bag, Cookie Cutter
Pumpkin Spice Crinkle Cookies
These cookies bring warm pumpkin spice flavor to your Halloween spread without much effort. They bake up soft inside with a signature crackly coating of powdered sugar on the outside. They work well for last-minute parties or quick treats to share with family.
This recipe serves 4 people. – 1 cup all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon pumpkin pie spice – 1/4 teaspoon salt – 1/2 cup granulated sugar – 1/4 cup pumpkin puree – 1 large egg – 2 tablespoons vegetable oil – 1 teaspoon vanilla extract – 1/2 cup powdered sugar
### Instructions 1. Heat the oven to 350 degrees and line a baking sheet with parchment paper. 2. Stir together the flour, baking powder, pumpkin pie spice, and salt in a bowl. 3. In a second bowl, whisk the granulated sugar, pumpkin puree, egg, oil, and vanilla until smooth. 4. Add the dry mixture to the wet mixture and stir until a soft dough forms. 5. Scoop the dough into small balls and roll each one in the powdered sugar until fully coated. 6. Place the coated balls on the baking sheet and bake for 10 to 12 minutes until the edges set. 7. Let the cookies cool on the sheet for a few minutes before moving them to a rack.
### Extra Tips Roll the dough balls generously in powdered sugar right before baking to get those deep cracks. Store cooled cookies in an airtight container at room temperature for up to three days. If the dough feels too sticky to handle, chill it for 10 minutes before scooping.
Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Whisk
Serves 4 people.
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- Stir together the flour, baking powder, pumpkin pie spice, and salt in a bowl.
- In a second bowl, whisk the granulated sugar, pumpkin puree, egg, oil, and vanilla until smooth.
- Add the dry mixture to the wet mixture and stir until a soft dough forms.
- Scoop the dough into small balls and roll each one in the powdered sugar until fully coated.
- Place the coated balls on the baking sheet and bake for 10 to 12 minutes until the edges set.
- Let the cookies cool on the sheet for a few minutes before moving them to a rack.
Extra Tips
Roll the dough balls generously in powdered sugar right before baking to get those deep cracks. Store cooled cookies in an airtight container at room temperature for up to three days. If the dough feels too sticky to handle, chill it for 10 minutes before scooping.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Whisk
Double Chocolate Spiderweb Cookies
These double chocolate spiderweb cookies offer a quick way to add a Halloween touch to your cookie tray. The cocoa-rich dough holds plenty of chocolate chips for a chewy bite, while the white chocolate webs give each cookie a playful finish. They work well for last-minute gatherings or simple after-school treats.
The flavor stays deeply chocolatey with just enough sweetness from the web topping. No fancy tools are needed beyond basic pantry items and a piping bag.
Equipment
- Mixing Bowl
- Baking Sheet
- Piping Bag
Ingredients
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ cup semisweet chocolate chips
- ¼ cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a separate bowl, beat the softened butter and sugar until light and fluffy. Add the egg and mix until combined.
- Stir the dry ingredients into the wet mixture until a dough forms. Fold in the semisweet chocolate chips.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them a few inches apart. Bake for 8 to 10 minutes until the edges are set.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. Spoon into a piping bag or zip-top bag with a small corner snipped off.
- Pipe circles on each cooled cookie, then draw lines from the center outward to create a spiderweb pattern.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Piping Bag
Monster Candy Eye Drop Cookies
These cookies bring a playful touch to any Halloween gathering. They come together fast with basic pantry items and a pop of green color. The result is a soft cookie with a light vanilla taste and plenty of candy eyes on top for a monster look.
Kids and adults both enjoy making them, and they work well for last-minute treats or school parties.
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 to 6 drops green food coloring
- 24 candy eyes
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- Stir the flour, baking soda, and salt together in a bowl and set it aside.
- In a larger bowl, beat the softened butter and sugar until smooth and creamy.
- Add the egg and vanilla extract to the butter mixture and beat until fully combined.
- Mix in the green food coloring until the dough reaches a bright green shade.
- Add the dry ingredients to the wet ingredients and stir until a soft dough forms.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 9 to 11 minutes until the edges look set but the centers still appear soft.
- Remove the sheet from the oven and gently press candy eyes onto each warm cookie while they are still soft.
- Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack to finish cooling.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet
Mummy-Wrapped Shortbread Cookies
These mummy-wrapped shortbread cookies add a simple Halloween touch to any cookie tray. The buttery shortbread base stays crisp while the white chocolate creates a wrapped look that kids and adults both enjoy. They suit quick baking sessions before parties or school events.
The flavor stays classic with vanilla notes and a mild sweetness from the coating. No fancy tools or long steps are needed, so they fit easily into a busy day.
Equipment
- Mixing bowl
- Baking sheet
- Microwave-safe bowl
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup white chocolate melting wafers
- 8 edible candy eyes
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and sugar until smooth. Stir in the vanilla extract.
- Add the flour and mix until a soft dough forms. Divide the dough into four equal pieces and shape each into a small rectangle.
- Place the rectangles on the baking sheet and bake for 12 to 14 minutes until the edges turn lightly golden. Let the cookies cool completely on the sheet.
- Melt the white chocolate wafers in the microwave in 20-second bursts, stirring between each until smooth.
- Drizzle the melted chocolate over each cookie in thin, overlapping lines to create a mummy wrap effect. Press two candy eyes onto the chocolate on each cookie while it is still soft.
Notes
Cuisine: American
Equipment: Mixing bowl, Baking sheet, Microwave-safe bowl
Bat-Shaped Black Cocoa Cookies
These bat-shaped black cocoa cookies add a fun Halloween detail to any dessert table. The dark color stands out without needing extra dyes, and the simple dough comes together fast for last-minute gatherings.
They turn out crisp at the edges with a tender center and a deep chocolate taste. The shapes make them a good choice for parties or quick treats when you want something festive but not fussy.
Equipment
- Mixing Bowl
- Baking Sheet
- Rolling Pin
- Cookie Cutter
Ingredients
- 1 cup all-purpose flour
- 1/2 cup black cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, black cocoa powder, baking soda, and salt until evenly combined.
- In a large bowl, beat the softened butter and sugar until light and creamy. Add the egg and vanilla extract and mix until smooth.
- Gradually stir the dry ingredients into the butter mixture until a soft dough forms.
- Lightly flour your work surface and roll the dough to about 1/4-inch thickness. Use a bat-shaped cookie cutter to cut out the cookies and place them on the prepared baking sheet.
- Bake for 8 to 10 minutes until the edges are set. Let the cookies cool on the sheet for a few minutes before moving them to a wire rack.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Cookie Cutter
Jack-o’-Lantern Cutout Cookies
These jack-o’-lantern cutout cookies turn basic sugar cookie dough into a quick Halloween project. The dough rolls out easily and keeps its shape during baking. They offer a buttery taste with a crisp edge and soft center.
They suit last-minute treats for small gatherings or an afternoon activity. The orange color and simple black faces give them a festive look without extra effort.
Equipment
- Mixing Bowl
- Baking Sheet
- Rolling Pin
- Cookie Cutters
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Orange gel food coloring
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
- Black gel food coloring
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, then mix in enough orange gel food coloring to reach a bright pumpkin shade.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and stir until a smooth dough forms.
- Roll the dough out on a lightly floured surface to about 1/4 inch thick. Use a pumpkin-shaped cutter to cut out shapes and place them on the prepared baking sheet.
- Bake for 8 to 10 minutes until the edges turn lightly golden. Let the cookies cool completely on the sheet.
- In a small bowl, stir the powdered sugar with 1 tablespoon of milk until smooth, adding more milk if needed for a pipeable consistency. Mix in black gel food coloring. Transfer the icing to a piping bag or zip-top bag with a small corner cut off, then pipe simple jack-o’-lantern faces onto the cooled cookies.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Cookie Cutters
Candy Corn Stuffed Thumbprint Cookies
These cookies bring a fun Halloween twist to classic thumbprints. The dough comes together fast with pantry staples, and the candy corn adds a chewy, sweet surprise in the center. They work well for last-minute parties or after-school treats when you want something festive without much effort.
The finished cookies have a buttery, tender texture with a slight crunch from the edges. The candy corn softens just enough during baking to create a pleasant contrast without turning fully liquid.
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup candy corn pieces
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and granulated sugar until light and creamy.
- Stir in the vanilla extract and salt until combined.
- Gradually mix in the flour until a soft dough forms.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheet.
- Use your thumb or the back of a spoon to press an indent into the center of each ball.
- Fill each indent with a few candy corn pieces, pressing them in gently so they stay in place.
- Bake for 10 to 12 minutes until the edges turn lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven
Witch Hat Chocolate Cookies
These Witch Hat Chocolate Cookies bring a playful Halloween touch without much effort. They use refrigerated dough so you can have them ready fast for parties, school events, or a simple night at home.
The cookies bake up soft and chocolatey, then get topped with a crisp sugar cone dipped in melted chocolate. A quick orange band adds the signature witch hat look and a bit of color contrast.
Equipment
- Baking Sheet
- Microwave-Safe Bowl
- Piping Bag
Ingredients
- 1 (16.5-ounce) tube refrigerated chocolate cookie dough
- 12 sugar cones
- 1 cup milk chocolate chips
- 1/4 cup orange candy melts
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the cookie dough into 12 equal rounds and place them on the sheet.
- Bake the cookies for 10 to 12 minutes until the edges are set. Let them cool completely on the baking sheet.
- Place the milk chocolate chips in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until smooth.
- Dip the open end of each sugar cone into the melted chocolate, then set the cone point-up in the center of each cooled cookie. Let the chocolate harden for a few minutes to hold the cone in place.
- Melt the orange candy melts in a separate bowl using the same microwave method. Pipe or drizzle a thin band of orange around the base of each cone where it meets the cookie.
Notes
Cuisine: American
Equipment: Baking Sheet, Microwave-Safe Bowl, Piping Bag
Skeleton Bone Vanilla Cookies
These vanilla cookies come together fast and make a fun addition to any Halloween spread. Shape the dough into simple bone forms for a playful touch that kids and adults both enjoy. The result is a buttery cookie with a light vanilla flavor and crisp edges.
They work well for last-minute parties or school events when you need something sweet without much fuss. The texture stays tender inside while holding its shape after baking.
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and granulated sugar until smooth and light.
- Stir in the vanilla extract and salt until fully combined.
- Gradually add the flour and mix until a soft dough forms.
- Divide the dough into 12 equal pieces. Roll each piece into a thin log about 4 inches long, then pinch the ends to create bone shapes with slight bumps in the middle.
- Place the shaped cookies on the prepared baking sheet and bake for 12 to 14 minutes until the edges turn lightly golden.
- Cool the cookies on the sheet for 5 minutes before moving them to a wire rack.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven
Black Cat Almond Cookies
These almond cookies bring a fun Halloween twist with their dark color and simple cat face details. They come together fast with basic mixing and shaping, making them a good choice for last-minute treats or baking with kids. The flavor is nutty and lightly sweet with a crisp outside and tender center.
They work well for Halloween parties or as a quick dessert when you want something themed but not complicated. The black cocoa gives them their cat-like look while the almonds add both taste and easy decoration.
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 large egg white
- 1 teaspoon almond extract
- 1 tablespoon black cocoa powder
- 12 sliced almonds
- 12 mini chocolate chips
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, stir together the almond flour, sugar, black cocoa powder, and salt.
- Add the softened butter, egg white, and almond extract to the dry mixture.
- Mix until a soft dough forms and holds together.
- Scoop out eight portions of dough and roll each into a small oval.
- Place the ovals on the baking sheet and gently press two sliced almonds into the top of each to form ears.
- Add two mini chocolate chips as eyes on each cookie.
- Bake for 12 to 14 minutes until the edges are set.
- Let the cookies cool on the sheet for 5 minutes before moving to a rack.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven
Frankenstein Green Matcha Cookies
These green matcha cookies bring a fun twist to Halloween baking with their bright color and mild earthy flavor. They come together fast with basic pantry items and make a nice addition to a party spread or an afternoon treat for kids. The cookies bake up soft with a slight crisp edge and a gentle sweetness that balances the matcha.
The Frankenstein theme comes from a simple chocolate decoration added after baking to create a face. This keeps the process straightforward while still giving the cookies a playful look that fits the holiday.
Equipment
- Mixing Bowl
- Baking Sheet
- Whisk
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, softened
- 1 tablespoon matcha powder
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup dark chocolate chips
Instructions
- Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt.
- In a separate bowl, beat the softened butter and sugar until light and creamy.
- Add the egg yolk and vanilla extract to the butter mixture and stir until smooth.
- Combine the wet and dry mixtures and mix until a soft dough forms.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet and gently flatten each one.
- Bake for 10 to 12 minutes until the edges are set.
- Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack.
- Melt the dark chocolate chips in the microwave in 20-second bursts, stirring between each.
- Use a small spoon or piping bag to draw simple faces on the cooled cookies with the melted chocolate.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Whisk
Haunted Caramel Apple Cookies
These cookies bring the classic caramel apple flavor into a soft, chewy treat that fits right into a Halloween spread. They come together quickly with basic pantry items and fresh apple pieces, making them a good choice for last-minute baking or a fun afternoon project with kids.
The finished cookies have a lightly spiced base studded with tender apple bits and gooey caramel pieces that melt during baking. They taste best slightly warm, when the caramel is still soft.
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup chopped apples
- 1/2 cup caramel candies, chopped
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.
- In a separate bowl, beat the softened butter and brown sugar until smooth. Add the egg and vanilla extract, then mix until combined.
- Stir the dry ingredients into the wet mixture until a dough forms. Fold in the chopped apples and caramel candies.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 10 to 12 minutes, until the edges turn light golden. Let the cookies cool on the sheet for 5 minutes before moving them to a wire rack.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven
Spooky Sprinkle Halloween Sugar Cookies
These Spooky Sprinkle Halloween Sugar Cookies are a fast way to add color to any Halloween gathering. They bake up quickly with basic pantry items and require no chilling, so you can have them ready for parties or after-school snacks.
The cookies taste sweet and buttery with a soft center and lightly crisp edges. The Halloween sprinkles give them a festive look while adding a bit of crunch.
Equipment
- Mixing Bowls
- Baking Sheet
- Oven
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup Halloween sprinkles
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat the butter and sugar together until smooth and creamy.
- Add the egg and vanilla extract to the butter mixture and stir until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Fold half of the sprinkles into the dough.
- Scoop rounded tablespoons of dough onto the baking sheet and press the remaining sprinkles gently onto the tops.
- Bake for 10 to 12 minutes until the edges turn lightly golden.
- Cool the cookies on the baking sheet for 5 minutes before moving them to a wire rack.
Notes
Cuisine: American
Equipment: Mixing Bowls, Baking Sheet, Oven
No-Bake Peanut Butter Eyeball Cookies
These no-bake peanut butter eyeball cookies bring a simple spooky element to Halloween without any baking. They work well when you need a quick treat that kids can help shape and decorate.
The creamy peanut butter center stays soft while the white chocolate shell adds sweetness and holds the candy eyes in place for a fun finished look.
Equipment
- Mixing Bowl
- Microwave-safe Bowl
- Baking Sheet
Ingredients
- ½ cup creamy peanut butter
- ¼ cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup white chocolate chips
- 12 candy eyeballs
Instructions
- Place the peanut butter, softened butter, powdered sugar, and vanilla extract in a mixing bowl. Stir until the mixture forms a smooth, thick dough.
- Scoop out portions and roll them into 12 small balls with your hands. Set the balls on a parchment-lined baking sheet.
- Add the white chocolate chips to a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until fully melted and smooth.
- Dip each peanut butter ball into the melted white chocolate to coat it evenly. Return the coated balls to the baking sheet.
- Press one candy eyeball gently onto the top of each ball while the chocolate is still soft. Let the cookies sit until the coating firms up.
Notes
Cuisine: American
Equipment: Mixing Bowl, Microwave-safe Bowl, Baking Sheet
