Happy Hallows’ Eve! As Anne and I prepare to watch the ever-important Chicago Cubs game tonight, I thought I’d share the recipe for some cookies we made this weekend. They are from The Salty Marshmallow and are the perfect Halloween-themed treat. It’s not too late to make some yourself. Maybe as you cheer on the Cubs?!
The secret to these cookies is that they include Butterfinger baking bits. Think chocolate candy-meets-homemade-baked-good. Yup. You’re welcome!
If you have trick-or-treat candy lingering into the week, you could crush anything and mix it into this delicate and chewy peanut butter cookie dough. Kit Kats, Snickers, Reese’s cups, M&Ms… The list goes on.
Peanut Butter Butterfinger Cookies (from The Salty Marshmallow)
Active time: 15 minutes | Bake time: 10 minutes | Yields: 60 cookies
- 2½ cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 1 egg
- 1 tsp vanilla
- 2 cups Butterfinger baking bits
Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
Whisk together flour, baking powder, baking soda, and salt. In an electric mixer, beat butter and peanut butter until fluffy. Add egg and beat until incorporated. Beat in sugars and vanilla. While the mixer is running, slowly add in the dry ingredients. Mix until incorporated. Stir in Butterfinger baking bits.
Use a spring-loaded scooper to create tablespoon-sized balls of dough. Drop onto prepared baking sheets. Press down slightly with the back of a spoon to flatten.
Bake for 10 minutes, or until bottoms are a light golden brown. Remove even if cookies do not appear completely baked. Let cool for a few minutes before transferring to a wire rack.
From Scissors & Sage
A few weeks ago, Anne received a care package in the mail from her mom, Janet. Among the goodies were tools to make Halloween-themed treats: a mini doughnut pan and spooky sprinkles! It’s always exciting to add new kitchen gadgets to our ever-growing collection.
Anne decided to whip up a batch of cake doughnuts this weekend using the recipe from the pan’s packaging. They are delicious, and were incredibly easy to make. It was a fun project for a Saturday afternoon at home. Below, I’ve created a “recipe view” so that you can print it for easy access and use in your own kitchen!
Spooky Chocolate Cake Doughnuts (via Norpro)
Prep time: 15 minutes | Bake time: 8 minutes | Yields: 24 doughnuts
For the batter:
- 1 1/2 cups flour
- 1/3 unsweetened baking cocoa
- 1 tsp baking powder
- 1/8 tsp salt
- 2 eggs
- 2/3 cup sugar
- 1 tsp vanilla
- 1/2 cup milk
- 2 tbsp butter, melted
For the glaze:
- 1 cup confectioner’s sugar
- 2 tbsp hot water
Before starting, here are some items that you will need: Mini doughnut pan, cooking or baking spray (we used Crisco brand), and spooky sprinkles
Preheat oven to 325°F. In a large mixing bowl, combine flour, cocoa, baking powder, and salt. In a medium mixing bowl, combine eggs, sugar, and vanilla until thick. In a small mixing bowl, combine milk and butter. Alternately combine egg mixture and milk mixture into the flour mixture. Blend until smooth and soft.
Spray pan lightly with cooking or baking spray. Pour batter into a piping bag, and fill doughnut molds 2/3 full with batter. (Or, pour batter into a gallon-sized Ziploc bag and squeeze batter down into one corner. Using scissors, snip one tip of the Ziploc to create an opening of no more than 1/8″.) Bake for 8 minutes, or until toothpick comes out clean. Carefully transfer doughnuts to a cooling rack. Repeat with the rest of the batter.
Combine glaze ingredients in a small bowl. Dip tops of cooled doughnuts in the glaze, and finish with spooky sprinkles immediately. Enjoy!
From Scissors & Sage
After taste-testing a doughnut (read: several doughnuts), both Anne and I felt that they could have tasted a bit more chocolatey. Let us know if you make these at home, or if you experiment with adding more chocolate flavor. What other spooky recipes have you been making this Halloween season? Tag photos on Instagram with #scissorsandsage!
Lead chef and hand model: Anne Kenealy