Halloween Horror Cookies

Difficulty: Easy

Halloween Horror Cookies

Makes 16 cookies



    For the Green Goo and Mummy Wrapping
  • Cookie dough
  • For the Blood


0/9 Instructions
  • Start by making the ganache for mummy wrapping and green goo. Place white chocolate, cream, and butter in a medium microwaveable bowl and melt together for 30 second increments. Stir after each 30 seconds so as to prevent the chocolate from seizing.
  • Divide ganache in half then colour half with green food colouring. Set aside to cool down. When it's set but still pliable, scoop 16 small balls of green ganache using a teaspoon or a Parisienne scoop.
  • Make the cookie dough: In the bowl of your stand mixer, cream butter & sugar together on high until light and fluffy, about 4 minutes. Meanwhile, in a medium bowl, sift together dry ingredients.
  • Add eggs one by one, turn mixer down then add coffee. Gradually spoon the dry ingredients into the batter, then add the chocolate chunks. Cover the dough and chill for at least 1 hour or up to 1 day.
  • Preheat oven to 170C. Divide the dough into 16 equal size balls (around 85g if you’re using a scale). Break in half then make an indent in the centre place a portion of green goo in the indent then seal with the other half by rolling each portion into a ball then place cookies on a tray lined with baking paper.
  • Bake cookies at 170C for 12-15 mins. The edges will be light brown and the centre will be soft, pop out of the oven and cool down completely before frosting.
  • Place the white chocolate ganache in a piping bag then pipe ribbons of mummy wrapping on half of the cookies. Place 1 or 2 candy eyes and let set.
  • Meanwhile make the blood by melting Valrhona inspiration raspberry chocolate then mixing in the canola oil and red food colouring. If you don't have raspberry chocolate, simply use white chocolate and add another drop of red food colouring.
  • Use the red chocolate to splatter blood on the other half of the cookies, then attach one or two eye balls. Leave to set then enjoy!


  1. you can use instant coffee by mixing 1 tsp with 1tbsp hot water. cool down before using.

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