Super Easy Ghost Cookies

This is a great recipe for the kiddies to be able to help make. Super simple, fun, and spooky delicious!



INGREDIENTS:
12oz. vanilla-flavored candy coating, cut into pieces

1 (1-lb.) pkg. peanut butter-filled sandwich cookies

64 miniature chocolate chips (4 teaspoons)

DIRECTIONS:
1. In small saucepan, melt candy coating over low heat, stirring constantly until smooth.

2. Line cookie sheets with waxed paper. Holding cookie with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off. Lay flat, coated side up, on waxed paper-lined cookie sheets. Place 2 chocolate chips in coating to form eyes. Let stand about 10 minutes until set.

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Pumpkin Chocolate Chip Cookies

I am reposting these from last year because everyone liked them, also I have altered the amounts on the spices because originally they were not spicy enough. Enjoy everyone, let me know if you make some.

Pumpkin Chocolate Chip Cookies

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips



Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper. Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

American Tradition Cookie Cutters

We ordered some cookie cutters from American Tradition Cookie Cutters last week and they came in the mail today! This is a great company! We are very pleased with the service, the quality of their products, the delivery time was incredible, and the prices can't be beat!

We got the coffin, skull, pumpkin, Frankenstein head, ghost, cat head, and the witch's head. They were all .90 each! If you need cookie cutters for any holiday or any occasion this is place to go...
American Tradition Cookie Cutters

Pumpkin Chocolate Chip Cookies

I am so making these this weekend!

Pumpkin Chocolate Chip Cookies

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips



Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper. Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.