Then you can mash… then you can monster mash!
Prep Time 12 minutes | Cook Time 8 minutes | Total Time 20 minutes Servings 60 Cookies | Calories 169 kcal
- 1 1/2 cups unsalted butter softened
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 eggs at room temperature
- 4 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cup sticks salted butter softened to room temperature, 1
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons vanilla
- 2-3 tablespoons heavy whipping cream
- Oreos, candy eyes, melted chocolate, melted white chocolate, black licorice, chocolate sprinkles, red sanding sugar, fall M&M’s
- To make the cookies, cream the butter, sugar, and vanilla extract in a large bowl or bowl of a stand mixer until light and fluffy, about a full 3-5 minutes. Add the eggs and mix until evenly combined. Next, add the flour, baking soda and salt to a medium size bowl and mix to combine.
- Add half the flour mixture to the stand mixer, beating until combined. Add the remaining flour mixture and beat until the dough forms a ball. Place half the dough on a large piece of plastic wrap and shape into a 10-inch log. Repeat with the remaining dough. Now try to make sure each log is pretty well rounded, then wrap in a generous amount of tin foil. This will prevent the dough from forming a straight edge. Place the logs in the fridge for at least one hour or up to three days. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Remove one roll of dough at a time from the fridge. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers. Bake 8 minutes for soft cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.
- To make the frosting, Add the butter and powdered sugar to the bowl of a stand mixer (or use a hand held mixer). Beat the butter and powdered sugar together until the butter is light and fluffy, about 4 minutes. Add the cocoa powder and vanilla and beat, scraping down the sides as needed, another 2 minutes or until there are no streaks of white. Add 2 tablespoons of the heavy cream and whip the frosting for 2-4 minutes more or until light and fluffy.
- Spread the frosting evenly over the cookies.
- To make the owls, break an Oreo in half and use for the eyes. Add a small dot of melted chocolate to the center of each Oreo and attached the candy eyes. Drizzle a line of chocolate above the eyes for the eyebrows and attach 2 (1 inch) pieces of licorice to each eye. Sprinkle the bottom of the cookie with chocolate sprinkles and use an M&M to create a nose. Allow to set completely before serving.
- To make the vampires, dip Oreos in melted chocolate and place on a parchment lined baking sheet. Add the candy eyes. Freeze for 10 minutes or until firm. Place the melted white chocolate in a sandwich bag and snip the corner off the bag. Draw a straight line of melted white chocolate to create a mouth and then sprinkle with red sanding sugar. Shake any excess sugar off the Oreo and then draw 2 white fangs using the melted white chocolate. Allow to set completely before serving.
- Keep cookies covered in an air tight container for up to 4 days.