These adorable Halloween cookies are so extremely festive, yet so easy to make. Simply place a mini Milky Way candy bar on top of each cookie before baking and then decorate with candy eyes and a light sprinkle of sea salt after taking out of the oven. How simple is that? These cookies are such a fun, festive, and adorably spooky holiday treat.
The Delawder Matthews 2014 Halloween Party has come and gone, and thankfully most of the food was gobbled up, leaving me with an almost empty fridge again. I never knew it was possible to cram so much stuff into such a little space. I’m pretty sure my refrigerator has never been so full before. The fun-filled evening with family, friends, and co-workers was well worth all of the effort that went into it, and B.O.B. Bob and I finally managed to fall into bed around four o’clock in the morning, after beginning the party cleanup, and calming Brenna’s nerves after she had an encounter with one extremely odd bat-shit crazy party guest. It seems that Brenna does not like it when someone attempts to “cat whisper” to her. She embraces her angst and moodiness and does not look kindly on persons who try to persuade her to adjust her personality. I have to say that I’m pretty proud of my little girl for knowing when someone is just not right in the head and having the strength to stick with her convictions. For those of you lucky enough to meet Brenna in the future, tread lightly and don’t ever attempt to “whisper” to her; it won’t end well for you.
Ingredients:
- 2 Cups Unsalted Butter, Room Temperature
- 1 1/2 Cups Granulated Sugar
- 2 Teaspoons Vanilla
- 4 Cups All-Purpose Flour
- 2 (11.5-oz) Bags Milky Way Minis, Unwrapped
- Freshly Ground Sea Salt
- 2 (0.88-oz) Packages of Wilton Candy Eyeballs
Directions:
- In a large mixing bowl, cream the butter and sugar together on medium speed for 3 minutes.
- Add the vanilla, and then mix for 1 minute.
- Add the flour, one cup at a time, on slow speed, just until everything is incorporated.
- Cover the dough with plastic wrap, and then refrigerate for 1 hour.
- Roll the dough into 1-inch balls, and place on a Silpat or parchment paper-lined baking sheet.
- Press a Milky Way into the center of each ball, pinching the edges of the dough back together if they should happen to crack.
- Bake for 10 minutes, and then sprinkle each cookie with ground sea salt, and place two eyeballs on top of each cookie.
- Allow the cookies to rest for 5 minutes, before removing them to a baking rack to finish cooling completely.
Suggestions:
- This recipe will yield approximately five dozen cookies.
- I used Milky Way Caramel Apple Minis in this recipe, but you may use either Milky Way Midnight Minis or Milky Way Original Minis.
- Be careful placing the eyeballs on top of the melted candy. Caramel burns skin. It will hurt. You will scream.
- You can find Wilton Candy Eyeballs at several stores around Halloween time, including Target, Michael’s, and your local market.
Improvements:
- Use different types of candy in this recipe, such as Snickers or 3 Musketeers.
- Experiment with different flavors of sea salt, such as chipotle or espresso.
- CLICK HERE to check out all of our past cookie recipes.
Ingredients:
- 2 Cups Unsalted Butter, Room Temperature
- 1 1/2 Cups Granulated Sugar
- 2 Teaspoons Vanilla
- 4 Cups All-Purpose Flour
- 2 (11.5-oz) Bags Milky Way Minis, Unwrapped
- Freshly Ground Sea Salt
- 2 (0.88-oz) Packages of Wilton Candy Eyeballs
Directions:
- In a large mixing bowl, cream the butter and sugar together on medium speed for 3 minutes.
- Add the vanilla, and then mix for 1 minute.
- Add the flour, one cup at a time, on slow speed, just until everything is incorporated.
- Cover the dough with plastic wrap, and then refrigerate for 1 hour.
- Roll the dough into 1-inch balls, and place on a Silpat or parchment paper lined baking sheet.
- Press a Milky Way into the center of each ball, pinching the edges of the dough back together if they should happen to crack.
- Bake for 10 minutes, and then sprinkle each cookie with ground sea salt, and place two eyeballs on top of each cookie.
- Allow the cookies to rest for 5 minutes, before removing them to a baking rack to finish cooling completely.
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