Halloween is the perfect time of year to make a “boo”tiful sweet treat for your family and friends. These adorable ghost cookies are filled with chewy oatmeal and crunchy milk chocolate-coated toffee. Once these fa”boo”lous HEATH toffee bar cookies are garnished with edible candy eyeballs and a chocolate chip mouth, there’s simply no way to resist their holiday charm.
I invite you to come into my kitchen on any given day of the year and open the bottom middle drawer to the left of my dishwasher. I can 100% guarantee, without a doubt, that the one item you will always find in there will be edible candy eyeballs. Why is that? Because every time I go to any store and see the dang things, I convince myself that I am almost out of them and need to buy more. Am I ever almost out of them? Not a snowball’s chance in Hell. But does that stop me from buying more? Well, heck no. If the world ends tomorrow and zombies are shuffling their way through the streets in search of humans to eat, I need to know that I have enough freaking candy eyeballs to make silly-eyed dessert treats for all of us who haven’t become their dinner yet.
Ingredients:
- 3/4 Cup Unsalted Butter, Softened
- 3/4 Cup Light Brown Sugar, Packed
- 1/4 Cup Granulated Sugar
- 1 Egg
- 1 Tablespoon Vanilla
- 2 Cups All-Purpose Flour
- 3 Teaspoons Cornstarch
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Kosher Salt
- 1 Cup Quick-Cooking Oats
- 1 Cup Finely Chopped HEATH Milk Chocolate English Toffee Bars
- Edible Candy Eyeballs
- Chocolate Chips
Directions:
- In a large mixing bowl, cream the butter and sugars together for 2 minutes on medium speed.
- Add the egg; mix for 30 seconds on medium speed.
- Add the vanilla; mix for 30 seconds on medium speed.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. On low speed, slowly add the flour mixture to the butter mixture. Mix until just incorporated.
- Use a silicone spatula to stir the quick-cooking oats and finely chopped candy bars into the cookie dough.
- Preheat oven to 350 degrees.
- Use a cookie scoop or tablespoon to drop mounds of the cookie dough onto a Silpat or parchment paper-lined baking sheet.
- Bake the cookies for 11 minutes.
- After you remove the cookies from the oven, immediately press two candy eyes and one chocolate chip mouth into each cookie. Allow the cookies to rest for 5 minutes before moving them to a baking rack to finish cooling completely.
Suggestions:
- Do not preheat the oven until after you have mixed the cookie dough for this recipe. Allowing the dough to rest while the oven comes to temperature, allows the quick-cooking oats time to absorb some of the cookie dough moisture.
- HEATH Milk Chocolate English Toffee Bars come in all sizes. I used the snack size, however, you could also use the full-size version. The number of candy bars you need for this recipe will depend on which size candy bar you use.
- You can use any type of chocolate chip for this recipe; semi-sweet, milk chocolate, dark chocolate, or white chocolate.
- After you remove the cookies from the oven, you will need to work fast to garnish the cookies with edible candy eyeballs and chocolate chips. If you take too long, the cookies will set, making it hard to garnish the cookies.
- If your edible candy eyeballs need to be adjusted, use a pair of clean tweezers to help adjust each eyeball.
- Make sure the chocolate chip mouth on each ghost cookie has set before you store the cookies in an airtight container between sheets of wax paper.
- This recipe will yield approximately 3 dozen cookies.
Improvements:
- Add a 1/4 cup of finely chopped almonds to the cookie dough.
- Don’t feel like chopping candy bars for this recipe? Replace the chopped candy bars with a 1/2 cup of HEATH Bits O’ Brickle English Toffee Bits and 1/2 cup of Semi-Sweet Miniature chocolate chips.
- Replace the chocolate chip mouths with brown M&M’s.
- Searching for more edible candy eyeball recipes. Make sure to check out this Halloween-Inspired Orange Ricotta Bundt Cake, these Milky Way Melted Ghost Cookies, this Spooktacular Halloween Cracker Candy, or these Halloween Sprinkle Cauldron Cupcakes.
- CLICK HERE to check out all of our past cookie recipes.
Ingredients:
- 3/4 Cup Unsalted Butter, Softened
- 3/4 Cup Light Brown Sugar, Packed
- 1/4 Cup Granulated Sugar
- 1 Egg
- 1 Tablespoon Vanilla
- 2 Cups All-Purpose Flour
- 3 Teaspoons Cornstarch
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Kosher Salt
- 1 Cup Quick-Cooking Oats
- 1 Cup Finely Chopped HEATH Milk Chocolate English Toffee Bars
- Edible Candy Eyeballs
- Chocolate Chips
Directions:
- In a large mixing bowl, cream the butter and sugars together for 2 minutes on medium speed.
- Add the egg; mix for 30 seconds on medium speed.
- Add the vanilla; mix for 30 seconds on medium speed.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. On low speed, slowly add the flour mixture to the butter mixture. Mix until just incorporated.
- Use a silicone spatula to stir the quick-cooking oats and finely chopped candy bars into the cookie dough.
- Preheat oven to 350 degrees.
- Use a cookie scoop or tablespoon to drop mounds of the cookie dough onto a Silpat or parchment paper-lined baking sheet.
- Bake the cookies for 11 minutes.
- After you remove the cookies from the oven, immediately press two candy eyes and one chocolate chip mouth into each cookie. Allow the cookies to rest for 5 minutes before moving them to a baking rack to finish cooling completely.
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