Ingredients
Cookie Ingredients
- 1 package refrigerated chocolate chip cookie dough (Nestle Toll House brand recommended, makes 12 cookies)
- 1 cup mini marshmallows
- 2 tablespoons slivered almonds
Frosting Ingredients
- 1/2 cup unsalted butter, softened (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 for deeper 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 chocolate chip cookies as directed on the package, usually about 8-10 minutes, or until they are lightly golden brown around the edges. Once baked, let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Cut Cookies: Carefully cut each cooled cookie in half horizontally to create two cookie halves for assembling the vampire design.
- Prepare the Frosting: In a medium bowl, use an electric mixer, hand mixer, or mix by hand to cream the softened butter until smooth. Gradually add the powdered sugar, heavy cream or milk, and vanilla extract, beating until smooth and creamy. Scrape down the sides of the bowl as needed to ensure even mixing. Add red food coloring gel a few squirts at a time, stirring until the frosting reaches the desired red vampire blood color.
- Assemble Vampire Cookies: Spread a layer of the red frosting on the back side of each cookie half. Assemble one Vampire cookie at a time to prevent the frosting from setting prematurely. On one frosted cookie half, arrange mini marshmallows in a half circle along the rounded edge and add a few in the center to create the vampire’s mouth and teeth effect. Place the second frosted cookie half on top, sandwiching the marshmallows.
- Add Vampire Fangs: Insert two slivered almonds on the edge of the cookie sandwich where the marshmallows are placed to resemble vampire fangs.
- Storage: Store the assembled Vampire Cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to one week to maintain freshness.
Notes
- For deeper red frosting color, add more red food coloring gel little by little.
- Use room temperature butter to ensure the frosting is smooth and easy to spread.
- To prevent the frosting from hardening, assemble one cookie at a time before the frosting sets.
- Slivered almonds create a realistic fang look, but you can substitute with white chocolate chips if preferred.
- Store cookies in an airtight container to keep them fresh and the marshmallows soft.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
