Description

These Easy Halloween Vampire Cookies are a fun and spooky treat perfect for Halloween parties. Made with classic chocolate chip cookie dough, a red-tinted buttercream frosting, mini marshmallows for vampire teeth, and almond slivers for fangs, these cookies are both visually striking and delicious. Easy to assemble and great for all skill levels, they bring a festive twist to your cookie platter.

Ingredients

Scale

Cookie Base

1 package refrigerated chocolate chip cookie dough (Nestle Toll House brand, makes 12 cookies)

Vampire Teeth Toppings

1 cup mini marshmallows
2 tablespoons slivered almonds

Red Frosting

½ cup unsalted butter, softened (1 stick)
2 cups powdered sugar
2 tablespoons heavy cream or milk
½ teaspoon vanilla extract
1 teaspoon red food coloring gel (add more for deeper color)

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Instructions

Preheat and Bake: Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone baking mat or parchment paper. Bake the cookie dough as per package instructions, usually about 8-10 minutes, until the edges turn light golden brown. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Slice Cookies: Once completely cooled, carefully cut each cookie in half using a sharp kitchen knife to ensure clean edges.
Prepare Red Frosting: In a medium bowl, cream the softened butter with an electric mixer or by hand. Gradually add the powdered sugar, heavy cream (or milk), and vanilla extract, beating until smooth and creamy. Stir in red food coloring gel until combined to achieve a vibrant red color.
Assemble Cookies: Spread a layer of the red frosting on the flat side of each cookie half. Work one cookie at a time to keep the frosting sticky. On one frosted half, place mini marshmallows in a half circle around the rounded edge and add some marshmallows in the center. Carefully place the other frosted cookie half on top.
Create Vampire Fangs: Insert two slivered almonds between the marshmallows along the edge to resemble vampire fangs.
Storage: Store assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week to maintain freshness and frosting texture.

Notes

For a homemade alternative, use your favorite chocolate chip or sugar cookie recipe; refrigerate dough for at least 30 minutes before baking to help the cookies hold their shape.
Make the cookies about 3 inches in diameter to provide enough room for marshmallow teeth and assembling.
Ensure cookies are completely cooled before frosting to prevent smudging.
Use a sharp knife for slicing cookies cleanly.
Assemble one cookie at a time, as the frosting sets quickly and needs to remain sticky for marshmallows to adhere.
You can substitute the homemade buttercream with store-bought red frosting to save time.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 15g
Sodium: 110mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg