Written by Jenny –
No Halloween party would be complete without sixteen of these cute kitty faces looking back at you from the treat table! Erin Cechal, one of our winners from last year’s Spooktacular Baking Activity Contest inspired us and many bakers with her Black Cat Chocolate Chip Spookies recipe using our chocolate chip cookie dough. If you are looking to bring something a little different to the party than just a platter of cookies, give these a try! Wonka Spree candy and candy corn make decorating easy.
Ingredients for 16 cats:
- 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
- Quart-size plastic food storage bag
- 1 cup prepared chocolate frosting
- (about 3/4 cup) Candy corn
- WONKA® SPREE® Candy
- 1 (.68 oz.) tube white decorator icing
PREHEAT oven to 350° F.
ROLL 16 squares of dough into balls. Place 3 inches apart on ungreased baking sheets. Flatten each ball to make a circle, 2 inches wide and 1/4 inch tall. Cut each of the remaining 8 squares of cookie dough into quarters. Flatten each quarter into a 3/4-inch tall triangle to form ears. If dough becomes too soft to work with, place in refrigerator for a few minutes to firm up. Place two ears along top curve of each circle. Refrigerate for 10 minutes.
BAKE for 10 to 11 minutes or until light golden brown. While hot, reshape ears with knife. Let stand for 2 minutes; remove to wire racks to cool completely.
FILL plastic bag with frosting; seal. Cut 1/4-inch from corner of bag. Squeeze bag lightly to pipe frosting on top of cookies; spread with knife. To make a raised nose, squeeze a dime-sized amount of frosting in the center of the face. Use candy corn for ears and whiskers, Spree candy for the eyes and decorator icing for the nose and mouth. To make pupils, dip toothpick into frosting and paint pupils on.
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