Five Spooky Halloween Cookies

Looking for some boo-worthy cookie recipes to fright up your Halloween party? Look no further! These easy-to-make delights are sure to please and spook your guests this Halloween!

Ingredients:

1 C Smooth peanut butter

3 TBSP salted butter

2 C powdered sugar

1 Butterfinger Candy bar, chopped

1 package white chocolate chips

3 TBSP shortening

1 Package butterfinger BB's Candies

Red decorator icing

Beat together butter and peanut butter in a large bowl until creamy. Beat in powdered sugar. Stir in Butterfinger pieces. Shape into 1" size balls and placed on a cookie sheet lined with wax paper. Freeze 1 hour. Melt shortening and white chocolate morsels on stovetop over very low heat until smooth. Using a toothpick, dip each ball into the white chocolate, allowing excess to drip back into pan. Return to cookie sheet and press 1 Butterfinger BB onto the top of each ball to form the pupil. Refrigerate balls until chocolate is set. Use red icing to create "bloodshot" markings. Line a cookie sheet with wax paper and set aside. Makes about 30 cookies

Substitutions: Try subbing other types of candy bars in place of butterfingers:

Ingredients:

2 C (1 pckg) chocolate chips

1/2 C rice Crispy cereal

1/4 C shredded coconut

1 1/2 C chow mein noodles

1 small tube decorator frosting

Melt 1/2 bag (about 1 cup) Chocolate chips in a saucepan over low heat until melted. Mix in shredded coconut and cereal. Drop by the teaspoonfuls onto wax paper. These are your spider bodies. Melt the remaining chocolate. Gently stir in chow mein noodles: be careful not to break noodles. Pick out noodles one by one and attach them to the "spider bodies" creating eight "legs". Add dots of frosting for the eyes.

Ingredients:

2 1/2 C AP Flour

1/2 tsp baking soda

1/2 tsp salt

1 C softened butter

1 C sugar

1/2 C brown sugar

1 egg

1 can (15 oz) pumpkin

2 Tbsp orange juice

1 tsp grated orange peel

1/2 C chopped nuts, if desired

Orange glaze:

1 1/2 C sifted confectioner's sugar

2-3 Tbsp orange juice

1/2 tsp grated orange peel.

Preheat oven to 375 degrees.  In medium mixing bowl, combine flour salt and baking soda.  Beat butter, sugar and brown sugar in large bowl until creamy.  Add egg, pumpkin, orange juice and orange peel and beat until combined.  Beat in flour mixture until well incorporated.  Stir in nuts.  Drop dough by round tsp onto lightly greased baking sheet and bake in preheated oven 12-14 minutes.  Let cool on wire racks.  Once cool, glaze cookies with orange glaze and if desire sprinkle orange sprinkles.

Orange Glaze:  In medium bowl, beat confectioner's sugar, orange juice and orange peal until smooth.

Ingredients:

1 C plus 2 TBSP AP Flour

1/2 tsp baking soda

1/2 tsp salt

3/4 C brown sugar

1/2 C softened butter

1 tsp vanilla extract

1 egg

2 C (1 pckg) chocolate chips

1/2 C chopped walnuts

1/2 C Candy corn

Pre-heat oven to 375 degrees and grease 9" square baking pan.  Combine Four, salt, and baking soda in a small bowl. In a large mixing bowl, beat together sugar, butter and vanilla until creamy and then beat in egg. Gradually beat in flour mixture.  Stir in 1 1/4 C chocolate chips and nuts.  Spread into prepared baking dish and bake 20-23 minutes.  Meanwhile, melt remain chips in microwave or on stove top. Remove dish from oven and coat top  with melted chocolate.  Top with candy corn and cool in refrigerator 5-10 minutes or until chocolate is set.  Cut into bars.  

Makes 36 bars. 

Ingredients:

1 pckg white chocolate chips

1 TBSP butter

1 package Keebler Elf Cookies or Nutter Butter Cookies.

1 small package miniature chocolate chips

In small sauce pan, melt chocolate and shortening over low heat until smooth, stirring constantly. Using tongs, dip cookie into chocolate, coating top and sides, and let excess drip back into pan. Lay flat on wax paper-lined baking sheets. Press miniature chocolate chips on top to form eyes. Let stand to set. Makes 32 cookies.