Description
These Easy Vampire Cookies are a fun and spooky treat perfect for Halloween or any festive occasion. Using refrigerated chocolate chip cookie dough ensures a quick and simple base, topped with a creamy red-tinted frosting, mini marshmallow ‘fangs’, and almond slivers to create a playful vampire bite look. Ready in just 30 minutes, these cookies are perfect for both kids and adults to enjoy making and eating.
Ingredients
Cookie Base
- 1 package refrigerated chocolate chip cookie dough (Nestle Toll House brand, makes 12 cookies)
Frosting
- 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 red color)
Decorations
- 1 cup mini marshmallows
- 2 tablespoons slivered almonds
Instructions
- Preheat and bake cookies: Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone mat or parchment/wax paper. Bake the refrigerated cookie dough according to package directions, about 8-10 minutes, or until the edges turn light golden brown. Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire cooling rack to cool completely. Once cooled, carefully cut each cookie in half.
- Prepare the red frosting: In a medium bowl, use an electric mixer, hand mixer, or whisk to cream the softened butter. Gradually add powdered sugar, heavy cream or milk, and vanilla extract, beating until the mixture is smooth and at the right consistency for spreading. Scrape down the sides of the bowl if needed. Stir in the red food coloring gel until fully combined and the frosting turns a vibrant red shade. Work with one cookie at a time to keep frosting from setting.
- Assemble the vampire cookies: Spread a layer of red frosting on the flat side (back) of each cookie half. On one frosted half, arrange mini marshmallows in a half circle along the rounded edge, then add a few more marshmallows in the center. Carefully place the other frosted cookie half on top, sandwiching the marshmallows inside.
- Add vampire fangs: Insert two slivered almonds on the assembled cookie to mimic vampire fangs protruding from the marshmallow ‘mouth’.
- Storage: Store assembled vampire cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week for longer freshness.
Notes
- Using refrigerated cookie dough makes this recipe quick and easy.
- Adjust the amount of red food coloring gel to achieve your desired blood-red frosting color.
- If desired, mini marshmallows can be slightly toasted before adding for a roasted flavor.
- Ensure cookies are completely cooled before frosting to prevent melting.
- Store cookies in an airtight container to maintain freshness and prevent drying out.