I wasn’t going to do a Halloween post because there’s so much going on. However, it was just too tempting not to post! So I decided to mummify my cookie recipes and below you’ll find step-by-step instructions on how to make my monster horror cookies. They are yummy, and looks bloody and is filled with green goo!

What are you doing this halloween??? My favorite thing to do is to watch spooky movies. When we were growing up my sisters and I would watch the “Magandang Gabi, Bayan” Halloween special. Every year! It’s a weekly Filipino magazine show aired on Saturdays and they have the best Halloween specials because of the spooky ghost stories. Tell me about your halloween traditions.

Also, if you can get your hands on Valrhona Inspiration Chocolate, do try them. They are the bomb! There are fruit flavours that you can treat like chocolate. It totally blew my mind when I first tried it. I used raspberry for the blood and I only had to add a touch of red gel colour in the end. I hope you can try it too!

The coffee intensifies the chocolate flavor and the white chocolate gives it a good balance of sweetness, but I would love to know your thoughts, so please, if you try making these tomorrow, share your comments below, I would love to hear them. Also post and tag on Instagram for Halloween tomorrow!!! HAPPY HALLOWEEN EVERYONE! Have a spooky time!

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I get a lot of questions about stand mixers, and these are my recommendations. It comes with a caveat though, I only recommend you get one if you bake a lot because they are not cheap. Otherwise, a hand mixer is the more practical option.

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Difficulty: Easy

Halloween Horror Cookies

Makes 16 cookies

 

Ingredients

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

Instructions

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!

Notes

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