13 Halloween Cookies for Kids That Are Creative and Cute

Halloween is a good time to bake cookies with kids. These recipes use simple doughs and decorations that are easy to handle. Most ingredients are things you likely have or can pick up quickly. The ideas focus on shapes and colors that appeal to children without extra steps. You can find 13 different options to try this season.

Helpful Tips Before You Start

A little prep makes decorating these Halloween cookies smoother for both kids and adults.

Pick the right cookie dough

Use a sturdy cutout dough that spreads less in the oven. It keeps shapes like pumpkins and ghosts clear for kids to recognize.

Set up a simple station

Place small bowls of sprinkles, candies, and icing colors within easy reach. This lets kids work without constant help or spills.

Prepare icing ahead

Mix royal icing or buttercream the day before and store it in piping bags. Kids stay engaged longer when the colors are ready to use right away.

Cool cookies fully

Wait until cookies reach room temperature before decorating. Warm cookies cause icing to run and details to blur.

Keep wet wipes nearby

Have a stack of wipes on the table for sticky fingers. It cuts down on messes and lets everyone focus on the fun parts.

Ghostly Meringue Kiss Cookies

These cookies bring a light and fun touch to Halloween baking with kids. The simple meringue base pipes easily into small ghost shapes that feel playful without needing much decoration.

The result is a crisp shell with a soft center and just enough sweetness. Vanilla keeps the taste mild so even picky eaters enjoy them.

Ghostly Meringue Kiss Cookies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Electric Mixer
• Piping Bag
• Baking Sheet

Ingredients

  

• 2 large egg whites
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 24 mini chocolate chips

Instructions

 

• Preheat the oven to 200°F and line a baking sheet with parchment paper.
• Place the egg whites and cream of tartar in a clean mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
• Add the sugar a little at a time while beating on high speed until stiff peaks form and the mixture looks glossy.
• Beat in the vanilla extract until just combined.
• Spoon the meringue into a piping bag fitted with a round tip. Pipe small ghost shapes onto the prepared baking sheet.
• Press two mini chocolate chips into the top of each ghost to form eyes.
• Bake for 90 minutes until the cookies feel dry to the touch. Turn off the oven and leave the cookies inside to cool completely.

Notes

Work on a dry day since humidity can make the meringue sticky. Pipe the ghosts with a wide base that narrows at the top for the classic shape. Store cooled cookies in an airtight container at room temperature for up to five days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Electric Mixer, Piping Bag, Baking Sheet

Bat Wing Chocolate Crinkle Cookies

These chocolate crinkle cookies get a fun Halloween twist with simple bat wing shapes piped on top. Kids enjoy helping roll the dough and watch the crinkles form in the oven. The cookies turn out fudgy inside with a light crackly surface that holds the decorations well.

They work nicely for school parties or an afternoon baking project before trick-or-treating. The rich cocoa flavor pairs with the sweet powdered sugar coating for a treat that feels festive without extra fuss.

Bat Wing Chocolate Crinkle Cookies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Wire Rack

Ingredients

  

• ¾ cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ½ cup granulated sugar
• 1 large egg
• 3 tablespoons vegetable oil
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract
• ⅓ cup powdered sugar
• ¼ cup semi-sweet chocolate chips

Instructions

 

• Whisk the flour, cocoa powder, and baking powder in a medium bowl until evenly mixed.
• In a separate bowl, stir together the granulated sugar, egg, oil, and vanilla extract until smooth.
• Combine the wet and dry mixtures and stir until a thick dough forms. Cover and chill for 30 minutes.
• Heat the oven to 350°F and line a baking sheet with parchment paper. Place the powdered sugar in a small bowl.
• Scoop rounded teaspoons of dough, roll each into a ball, then roll in the powdered sugar to coat fully. Place on the baking sheet and gently flatten each ball into a slight oval shape.
• Bake for 10 to 12 minutes until the tops show fine cracks. Let the cookies cool on the sheet for 5 minutes before moving to a wire rack.
• Melt the chocolate chips in a small microwave-safe bowl in 20-second bursts, stirring between each until smooth. Spoon the melted chocolate into a zip-top bag, snip a tiny corner, and pipe simple bat wing outlines on each cooled cookie.

Notes

Let the cookies cool completely before piping so the chocolate wings set without melting. If the dough feels sticky after chilling, dust your hands lightly with powdered sugar before rolling. Store leftovers in an airtight container at room temperature for up to three days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Wire Rack

Pumpkin Patch Sugar Cookies

These Pumpkin Patch Sugar Cookies give kids a hands-on way to create a mini Halloween scene. Soft vanilla sugar cookies get topped with green frosting to stand in for grass, then finished with piped orange pumpkins that turn each cookie into its own little patch. The result is sweet, lightly crisp at the edges, and fun to share at school parties or family nights.

Pumpkin Patch Sugar Cookies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Piping Bag

Ingredients

  

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup green buttercream frosting
• 1/4 cup orange buttercream frosting

Instructions

 

• Heat the oven to 350°F and line a baking sheet with parchment paper.
• In a mixing bowl, beat the softened butter and sugar until smooth and creamy.
• Add the egg yolk and vanilla extract, then mix until fully combined.
• Stir in the flour, baking powder, and salt until a soft dough forms.
• Roll the dough into a ball, place it between two sheets of parchment, and roll to 1/4-inch thickness.
• Cut the dough into 8 small circles or pumpkin shapes and transfer them to the baking sheet.
• Bake for 8 to 10 minutes until the edges are lightly golden, then let the cookies cool completely on a wire rack.
• Spread a thin layer of green buttercream frosting over each cooled cookie to create the patch base.
• Pipe small orange pumpkins on top of the green frosting using the orange buttercream, adding a tiny stem with the green frosting if desired.

Notes

For the cleanest pumpkin shapes, chill the cut dough for 10 minutes before baking so the cookies hold their edges. If the buttercream feels too stiff for piping, warm it slightly in the microwave for five seconds and stir. Store finished cookies in a single layer in an airtight container at room temperature for up to two days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Piping Bag

Friendly Monster Sprinkle Cookies

These Friendly Monster Sprinkle Cookies give kids a chance to create silly faces with candy eyes while baking. They suit Halloween parties, school events, or weekend kitchen time with little helpers. The cookies bake up soft and buttery with colorful sprinkles mixed right into the dough for crunch in each bite.

Friendly Monster Sprinkle Cookies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 1/4 cups 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
• 1/2 cup rainbow sprinkles
• 24 candy eyes

Instructions

 

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• Stir together the flour, baking powder, and salt in a small bowl.
• In a larger bowl, beat the softened butter and sugar until light and fluffy.
• Add the egg and vanilla extract to the butter mixture and mix until smooth.
• Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
• Fold in the rainbow sprinkles until they are evenly distributed.
• Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them a few inches apart.
• Gently press three or four candy eyes into the top of each dough ball before baking.
• Bake for 10 to 12 minutes until the edges turn lightly golden.
• Cool the cookies on the baking sheet for a few minutes, then transfer them to a wire rack.

Notes

Press the candy eyes into the dough right before baking so they stay in place as the cookies spread. If the sprinkles start to bleed color while mixing, chill the dough for 15 minutes first. Store cooled cookies in an airtight container at room temperature for up to three days to keep the sprinkles crisp.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet

Witch Hat Black Cocoa Cookies

These black cocoa cookies give kids a fun way to join in Halloween baking. The dark color comes straight from the cocoa, and the shape turns each cookie into a mini witch hat. They taste like rich chocolate shortbread with a slight crunch on the edges.

The recipe works well for an afternoon activity or a classroom treat. Kids can help press the chocolate pieces on top once the cookies come out of the oven. The finished cookies stay sturdy enough to pack in lunchboxes or stack on a platter.

Witch Hat Black Cocoa Cookies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Oven

Ingredients

  

• 1 cup all-purpose flour
• 1/4 cup black cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 8 chocolate kisses
• 2 tablespoons black sanding sugar

Instructions

 

• Heat the oven to 350 degrees and line a baking sheet with parchment paper.
• Whisk the flour, black cocoa powder, baking soda, and salt in a medium bowl.
• Beat the butter and sugar together in a separate bowl until light and creamy.
• Add the egg yolk and vanilla extract to the butter mixture and mix until combined.
• Stir the dry ingredients into the wet ingredients until a dough forms.
• Scoop the dough into 8 equal portions and roll each into a ball. Place the balls on the baking sheet and flatten them slightly into round shapes.
• Bake for 10 to 12 minutes until the edges feel firm.
• Remove the baking sheet from the oven and immediately press one chocolate kiss, point side up, into the center of each cookie.
• Sprinkle black sanding sugar around the base of each chocolate kiss while the cookies are still warm.

Notes

Let the cookies cool completely on the baking sheet so the chocolate kisses set firmly in place. If the dough feels too soft to handle, chill it for 15 minutes before shaping. Store cooled cookies in an airtight container at room temperature for up to three days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven

Candy Corn Swirl Shortbread Cookies

These cookies bring a playful twist to classic shortbread by adding candy corn colors in a simple swirl pattern. Kids enjoy the bright layers, and the buttery texture makes them easy to enjoy at any Halloween gathering. The flavor stays mild and sweet, with a crumbly bite that pairs well with milk.

The recipe keeps the process straightforward so you can bake a small batch without much fuss. The swirls form naturally when the colored dough is shaped and sliced, giving each cookie its own candy corn look.

Candy Corn Swirl Shortbread Cookies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Oven

Ingredients

  

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Yellow food coloring
• Orange food coloring

Instructions

 

• Cream the softened butter and sugar together in a mixing bowl until the mixture looks light and smooth.
• Stir in the vanilla extract and salt until fully combined.
• Add the flour gradually and mix until a soft dough forms.
• Divide the dough into three equal portions.
• Leave one portion plain. Add yellow food coloring to the second portion and orange food coloring to the third, kneading each until the color is even.
• Press the three colored portions together into one log, then gently roll and twist to create a swirled effect.
• Wrap the log in plastic and chill it for 30 minutes so it firms up.
• Slice the chilled log into rounds about 1/4 inch thick and place them on a baking sheet.
• Bake at 350 degrees Fahrenheit for 12 to 15 minutes until the edges turn lightly golden.
• Cool the cookies on the sheet for a few minutes before moving them to a wire rack.

Notes

Chill the dough log a little longer if your kitchen is warm to keep the swirls sharp after slicing. You can adjust the food coloring amount for brighter or softer shades depending on what you have on hand. Store cooled cookies in an airtight container at room temperature for up to four days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven

Spiderweb Iced Linzer Cookies

These cookies put a Halloween spin on traditional Linzer sandwiches by adding a spiderweb icing design on top. They work well for school parties or an afternoon baking session with kids. The almond dough stays tender while the jam adds a bright fruit note and the icing gives a light crunch.

Spiderweb Iced Linzer Cookies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Wire Rack
• Piping Bag

Ingredients

  

• 1 cup all-purpose flour
• 1/2 cup ground almonds
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1/3 cup raspberry jam
• 1 cup powdered sugar
• 3 tablespoons milk
• Black gel food coloring

Instructions

 

• Mix the flour and ground almonds in a bowl. Set aside.
• Beat the butter and granulated sugar until light. Add the egg yolk and vanilla extract and mix until combined.
• Stir the dry ingredients into the butter mixture to form a dough. Wrap and chill for 30 minutes.
• Roll the dough to 1/4-inch thickness. Cut 16 circles with a 2-inch cutter. Place on a lined baking sheet.
• Bake at 350°F for 10 to 12 minutes until edges are lightly golden. Cool completely on a wire rack.
• Spread raspberry jam on 8 cookies and top each with a second cookie to make sandwiches.
• Stir powdered sugar and milk together until smooth. Reserve 2 tablespoons of the white icing.
• Tint the remaining icing black with gel food coloring. Pipe thin black circles on each cookie top, then drag a toothpick from center outward to form webs.
• Pipe the reserved white icing in small dots for spider bodies if desired. Let icing set before serving.

Notes

Use seedless raspberry jam so the sandwiches stay neat. Pipe the black icing while the white base is still wet for clean web lines. Store cooled cookies in a single layer in an airtight container at room temperature for up to three days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Wire Rack, Piping Bag

Skeleton Bone Vanilla Biscotti

These cookies are shaped like skeleton bones with a light vanilla flavor that appeals to kids. They work well for Halloween snack trays or lunchbox treats. The texture is crisp on the outside and slightly firm inside, making them easy to hold and dip.

The simple dough comes together quickly and can be formed by hand into bone shapes before baking. A light coating of white chocolate on the ends adds a clean, bony look without extra colors or decorations.

Skeleton Bone Vanilla Biscotti

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Course Dessert

Cuisine Italian

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Wire Rack

Ingredients

  

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 4 ounces white chocolate, melted

Instructions

 

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• In a mixing bowl, stir together the flour, sugar, baking powder, and salt.
• Add the butter, eggs, and vanilla extract. Mix until a stiff dough forms.
• Divide the dough into four equal pieces. Roll each piece into a long, thin bone shape with slightly thicker ends.
• Place the shapes on the prepared baking sheet and bake for 25 minutes until lightly golden.
• Remove from the oven and let cool for 10 minutes. Dip both ends of each cooled cookie into the melted white chocolate. Place on a wire rack to set.

Notes

Shape the dough with your hands rather than a cutter so the bones look natural and irregular. If the white chocolate thickens while you work, warm it briefly over low heat. Store the finished cookies in an airtight container at room temperature for up to five days.

Course: Dessert
Cuisine: Italian
Equipment: Mixing Bowl, Baking Sheet, Wire Rack

Black Cat Gingerbread Cookies

These black cat gingerbread cookies add a fun Halloween twist with their cat shapes and dark color. Kids enjoy helping cut the dough and add the candy faces. The cookies have a soft, chewy texture with warm ginger and cinnamon notes.

They work well for an afternoon baking session before a party or as a simple treat to pack in lunch boxes. The recipe uses basic pantry items and turns out consistent results every time.

Black Cat Gingerbread Cookies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowls
• Baking Sheet
• Rolling Pin
• Cookie Cutters

Ingredients

  

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/3 cup molasses
• 1 large egg
• 2 teaspoons black food coloring
• 1 cup powdered sugar
• 12 candy eyes
• 12 thin black licorice strips

Instructions

 

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
• In a large bowl, beat the butter and brown sugar until smooth. Add the molasses, egg, and black food coloring and mix until combined.
• Stir the dry ingredients into the wet mixture until a dough forms. Cover and chill for 30 minutes.
• Roll the dough to 1/4-inch thickness on a lightly floured surface. Cut out cat shapes with a cookie cutter and place them on the baking sheet.
• Bake for 8 to 10 minutes until the edges are set. Let the cookies cool completely on the sheet.
• Mix the powdered sugar with 1 to 2 tablespoons water to make a thick icing. Pipe the icing onto the cooled cookies and press on candy eyes and licorice whiskers.

Notes

Chill the dough fully so the cat shapes hold their form during baking. If the icing feels too thick, add water a drop at a time. Store cooled cookies in an airtight container at room temperature for up to three days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Baking Sheet, Rolling Pin, Cookie Cutters

Mummy Wrapped Thumbprint Cookies

These mummy wrapped thumbprint cookies give a classic jam-filled treat a playful Halloween twist that kids enjoy making. The simple dough comes together quickly and bakes into a tender base that holds its shape well for decorating.

They suit after-school baking sessions or class parties where children can add the final touches themselves. The cookies offer a buttery crunch with a soft center, balanced by sweet jam and smooth white chocolate.

Mummy Wrapped Thumbprint Cookies

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Course Dessert

Cuisine American

Servings 4 people

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
• ¼ cup strawberry jam
• ½ cup white chocolate chips
• 8 candy eyes

Instructions

 

• Heat the oven to 350°F and line a baking sheet with parchment paper.
• In a mixing bowl, cream the softened butter and sugar until light and fluffy, then stir in the vanilla extract.
• Add the flour and mix until a soft dough forms. Roll the dough into eight small balls and place them on the baking sheet.
• Use your thumb to press a shallow indent into the center of each ball. Bake for 10 to 12 minutes until the edges turn lightly golden.
• Remove the cookies from the oven and let them cool for five minutes, then fill each indent with a small spoonful of strawberry jam.
• Melt the white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each until smooth.
• Drizzle or pipe thin lines of melted white chocolate across each cookie to resemble mummy bandages, leaving the jam visible. Press two candy eyes onto the chocolate while it is still soft.

Notes

Melt the white chocolate just until smooth to avoid a thick texture that is hard to drizzle. If the chocolate firms up while decorating, warm it briefly again. Store cooled cookies in a single layer in an airtight container at room temperature for up to three days to keep the chocolate stripes neat.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Microwave-Safe Bowl

Jack-o’-Lantern Cutout Cookies

These cookies give kids a hands-on Halloween activity with simple pumpkin shapes and friendly faces. They bake up with a tender, buttery crumb and light vanilla flavor that pairs well with sweet icing.

The recipe works for an afternoon baking session before trick-or-treating or a small party. The finished cookies stay soft enough for little hands to hold and eat.

Jack-o’-Lantern Cutout Cookies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Rolling Pin
• Cookie Cutters

Ingredients

  

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 2 tablespoons milk
• Orange and black food coloring

Instructions

 

• Beat the softened butter and granulated sugar together in a bowl until light. Add the egg and vanilla extract, then mix until combined.
• Whisk the flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients and stir until a dough forms.
• Divide the dough in half, wrap each piece, and chill for 30 minutes.
• Heat the oven to 350°F and line a baking sheet with parchment paper. Roll one piece of dough to 1/4-inch thickness on a lightly floured surface.
• Cut out pumpkin shapes with a cookie cutter and place them on the baking sheet. Bake for 8 to 10 minutes until the edges are lightly golden. Cool completely on a wire rack.
• Stir the powdered sugar and milk together to make icing. Divide the icing into two bowls and tint one orange and one black.
• Spread orange icing over each cooled cookie. Pipe black icing to draw simple jack-o’-lantern faces.

Notes

Chill the dough thoroughly so the cutouts hold their shape during baking. Pipe the faces with a small tip or a zip-top bag with one corner snipped for control. Store finished cookies in a single layer in an airtight container at room temperature for up to three days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Cookie Cutters

Frankenstein Green Matcha Cookies

These cookies stand out on a Halloween spread with their bright green color from matcha and simple monster faces. They work well for an afternoon baking project with kids or as a make-ahead treat for parties.

The flavor stays mild and slightly earthy from the matcha while the texture comes out soft in the center with crisp edges. Candy eyes and chocolate accents turn each cookie into a small Frankenstein face that children enjoy.

Frankenstein Green Matcha Cookies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Oven

Ingredients

  

• 1 cup all-purpose flour
• 1 tablespoon matcha powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 16 candy eyes
• 1/4 cup mini chocolate chips

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
• In a mixing bowl, whisk together the flour, matcha powder, baking powder, and salt.
• In a second bowl, beat the softened butter and sugar until light and fluffy.
• Add the egg and vanilla extract to the butter mixture and stir until combined.
• Gradually mix the dry ingredients into the wet ingredients until a dough forms.
• Scoop the dough into 8 portions and shape each into a rectangle on the baking sheet.
• Press two candy eyes onto each cookie and add a few mini chocolate chips along the top edge for hair.
• Bake for 10 to 12 minutes until the edges are set but the centers remain soft.
• Remove from the oven and let the cookies cool on the sheet for 5 minutes before moving them to a rack.

Notes

Press the candy eyes and chocolate chips into the dough right before baking so they stay in place. If the matcha flavor tastes too strong, reduce it by half a teaspoon next time. Store cooled cookies in an airtight container at room temperature for up to three days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven

Owl Face Peanut Butter Cookies

These owl face peanut butter cookies give kids a fun way to decorate their own treats for Halloween parties. The simple dough comes together quickly and bakes into chewy cookies that hold shape well for faces. Rich peanut butter flavor pairs with a slightly crisp edge and soft center.

This recipe works best when you want an activity that keeps little hands busy without needing fancy tools. The faces use basic pantry items and a few candies to create the owl look.

Owl Face Peanut Butter Cookies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Oven

Ingredients

  

• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 8 candy corn pieces

Instructions

 

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• In a mixing bowl, stir together the peanut butter, sugar, egg, and vanilla extract until a smooth dough forms.
• Scoop the dough into 8 equal portions and roll each into a ball. Place the balls on the prepared baking sheet and flatten them slightly into circles.
• Bake for 10 to 12 minutes until the edges turn light golden.
• Remove the cookies from the oven and immediately press two chocolate chips into each cookie for eyes and one candy corn piece below them for a beak. Let the cookies cool on the sheet for 5 minutes before moving them to a wire rack.

Notes

Press the chocolate chips in while the cookies are still warm so they stick without extra frosting. If the dough feels too soft to roll, chill it for 15 minutes first. These cookies store well in an airtight container at room temperature for up to three days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven