Recipes // Desserts // Chocolate Bat Cookies

Chocolate Bat Cookies


By Andrea Correale


  • ¾ cup butter, softened
  • 1 1/3 cups granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened baking cocoa
  • 1/8 teaspoon salt
  • 2 tablespoons Red Hot Cinnamon Candies
  • Chocolate Sprinkles


  1. Preheat oven to 375°F
  2. In large bowl, beat butter, granulated sugar, egg and vanilla. Stir in flour, cocoa and salt. Divide dough in half. Flatten each portion into a disk. Wrap in plastic wrap and refrigerate 1 hour.
  3. On lightly floured surface, roll one portion of dough at a time 1/8 inch thick. (Keep remaining dough in refrigerator until ready to roll.) Cut with 4 1/2x1/2-inch bat-shaped cookie cutter. (If dough becomes too sticky to cut, refrigerate 10 minutes before rerolling.)
  4. Place 2 red cinnamon candies on each cookie for eyes. Sprinkle with chocolate sprinkles. On ungreased cookie sheet, place cookies about 1 inch apart.
  5. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
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