Vampire Teeth Cookies

Halloween is around the corner, and these spooky vampire cookies are the perfect treat for this occasion. Plus, it makes such a fun activity with your kids! This recipe checks all your favourite things: chocolate chip cookies filled with delicious butter frosting, and mini marshmallows as vampire teeth. For an extra spooky look, add slivered almonds to imitate a vampire's fangs. Boo, let’s do it!

Prep time: 45 minutes

Chill time: 30 minutes

Cooking time: 10-12 minutes

Total time: 1 hours 20 minutes

Course: Dessert

Cuisine: American

Servings: 24 cookies

What you'll need to create vampire teeth cookies

For making these fun Halloween cookies, use my favourite Mosaic baking collection from Home Hardware, which includes:

• Mosaic Non-Stick Cookie Sheet, this cookie sheet is one of my favourite tools to use when it comes to baking cookies. Because it’s non-stick, no parchment paper or silicone mat is needed for baking the cookies.

• Mosaic Measuring Cups & Spoons, have a non-slip silicone handle for comfortable measuring.

• Mosaic Bamboo Mixing Bowls, are lightweight bowls, perfect for preparing baking mixtures and are durable.

• Mosaic Silicon Spatula

  is sturdy and flexible at the same time, great for mixing cookie dough.

• Mosaic Balloon Whisk with Scraper will whip up the butter as a breeze and scrape all the dough down the bowl.

• Mosaic Expandable Baking Cooling Racks are a must for larger batches of cookies!

• Cookie scoop (size: 2 tablespoons or 30 ml)

These cookies are an absolute breeze to make from scratch, but if you don’t feel like preparing the dough, you can also use your favourite store-bought cookie dough to cut down on time.

Ingredients

Unsalted butter: Provides the fat that gives cookies their richness and tenderness.

Granulated sugar: Adds sweetness to the cookies and helps with spreading.

Brown Sugar: Makes the cookies chewy and soft.

Egg: Acts as a binder that holds all the ingredients together.

Vanilla Extract: Adds flavour and aroma to the cookies, enhancing their sweetness and making them taste more complex.

All-Purpose Flour: Provides the structure of the cookie. The gluten in flour helps the dough hold together, giving the cookies their shape and stability.

Baking Powder & baking soda: Works together as a leavening agent that helps the cookies rise and become light and fluffy.

Chocolate chips: Will bring extra flavour and crunch in the cookies.

Red frosting: Imitates the bloody mouth of a vampire.

Mini Marshmallows or Almond Slivers (Fangs): These are purely decorative, serving as the "teeth and fangs" for the vampire theme.

1. Preheat the oven to 350°F (177°C). Prepare a Mosaic Non-Stick Baking Sheet.

2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy (about 2–3 minutes).

3. Beat in the eggs one at a time, ensuring they are fully incorporated. Stir in the vanilla extract.

4. Gradually add the flour with baking powder and baking soda in the wet ingredients, mixing until just combined (don’t overmix).

5. Fold in the chocolate chips and refrigerate the dough for 30 minutes.

6. Drop rounded 2 tablespoon size dough balls for each cookie onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart.

7. Bake for 10 minutes for chewy cookies and for 12 minutes for crispy cookies, or until the edges are golden brown, but the centre is still soft.

8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Decoration

9. Once the cookies are completely cooled, cut each cookie in half, and pipe a small amount of red frosting on the round side of each cookie, and in the centre pipe a small dollop.

10. Place mini marshmallows at the edge of the frosting to look like vampire teeth, and a slivered almond to the outsides of the two front teeth to make fangs.

11. Continue same decoration with the rest of the cookies.

Substitutions and variations

Here are some suggestions to upgrade your vampire cookies.

Chocolate Vampire Cookies: Replace ½ cup of flour with ½ cup of cocoa powder to make a rich, chocolate-flavoured cookie. Use white chocolate chips or candies for the fangs to create a sharp contrast with the dark cookie.

Vampire Bat Cookies: Shape the cookies like vampire bats using a bat-shaped cookie cutter. Use black royal icing to decorate the wings and body. Add mini edible candy eyes and small almond slivers for tiny bat fangs.

Vampire Kiss Cookies: Shape the cookies into small dome shapes, pressing down slightly. Press a red candy melt or red chocolate kiss into the centre of each cookie while they are still warm to represent the "bite." Drizzle with red syrup or jam for extra “blood.”

Vegan Vampire Cookies: Swap out the butter for vegan margarine and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of a regular egg. Use vegan jam and make sure your marshmallows are vegan-friendly, or substitute with sliced almonds for fangs.

Pro Tips

Use Room-Temperature Ingredients: should be at room temperature for smoother mixing and better texture. Room-temp butter creams with sugar perfectly, creating air pockets that lead to soft, fluffy cookies.

Chill the Dough: Chilling the dough for at least 30 minutes before baking helps control spreading and gives cookies a thicker, chewy texture. This also enhances flavour as the dough rests.

Don’t Overmix the Dough: When you mix the dry ingredients into the wet, stop as soon as they are combined. Overmixing can cause too much gluten development, leading to dense or tough cookies.

Rotate the Baking Sheet: Halfway through baking, rotate the cookie sheet to ensure even baking. Some ovens have hot spots, so rotating helps your cookies bake evenly.

Cool Cookies on a Wire Rack: Transfer cookies to a wire rack after a few minutes of cooling on the baking sheet. This prevents the bottoms from becoming soggy and helps them cool evenly.

Use gel food colouring: For vivid colours use gel food colouring.