Best Scaredy Cat Cookies Recipes

SCARY CAT COOKIES

Steps:

• Heat oven to 350°F. Grease cookie sheets with shortening.
• In small saucepan, melt chocolate over low heat, stirring constantly. In large bowl, beat butter and sugar with electric mixer on medium speed, or mix with spoon. Stir in melted chocolate, flour, vanilla and egg.
• Shape dough into 30 (1-inch) balls. Pull a little bit of dough from each of 15 balls to make tails; set aside. Cut about 1/4-inch slit in same balls, using scissors. Separate dough at slit for cat's ears. Place balls about 2 inches apart on cookie sheets.
• Place remaining balls below each cat head on cookie sheets for body. Shape small pieces of dough into 15 (2 1/2-inch-long) ropes. Place end of rope under each body.
• Bake 12 to 14 minutes or until set. Remove from cookie sheets to cooling racks. Cool 30 minutes.
• Use sprinkles to make eyes and baking bits to make noses. Add yellow licorice pieces for whiskers. Add pink licorice for tongues.

SCAREDY-CAT COOKIES

Steps:

• In a bowl, combine butter and sugar. Beat in eggs and vanilla. In a separate bowl, combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture. Roll dough into 1-1/2 inch balls. Place 3 inches apart on lightly greased baking sheets. Flatten with a glass dipped in sugar. Pinch tops of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350 degrees for 7 to 8 minutes, until almost set. Remove from oven; immediately press on candy corn for eyes and cinnamon candies for noses. Remove to wire racks to cool.

SCAREDY-CAT BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. In a medium saucepan, melt butter, sugar, and bittersweet chocolate over medium, stirring frequently, until smooth. Add to flour mixture and stir to combine. Stir in eggs and vanilla, then let cool to room temperature, 10 minutes.
• Transfer batter to pan. Press 16 peppermint patties evenly into batter and, with a small offset spatula, evenly spread batter to completely cover patties.
• Bake until cake is puffed and just set, about 35 minutes. Let cool on a wire rack, 25 minutes, then top with 16 peppermint patties. Let cool 25 minutes more, then decorate peppermint patties with candy eyes and chocolate chip ears. Refrigerate until chocolate is set, 5 minutes. Using parchment, lift cake from pan and cut into 16 squares. Decorate with icing pens.