Frankenstein Sugar Cookies
Soft and chewy green sugar cookies loaded with regular and mini semisweet chocolate chips, rolled in sparkling sugar and finished with mismatched candy eyes for an easy Frankenstein-inspired Halloween treat.
Servings: 20 cookies
Ingredients
For the cookies:
- 1 cup salted butter melted, room temperature. you can use unsalted if you prefer
- 1 ½ cups granulated sugar
- 1 ½ tsp vanilla extract
- 3 tbsp whole milk room temperature
- 1 egg room temperature
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp corn starch
- ¼ tsp kosher salt
- green gel food coloring
- ½ cup semi-sweet chocolate chips
- ¼ cup mini chocolate chips
- ¼ cup granulated sugar for rolling
For the toppings:
- ⅓ cup semi -sweet chocolate chips
- ¼ cup mini chocolate chips
- candy eye balls
Instructions
- Add the butter, granulated sugar and vanilla extract to the bowl of a stand mixer or large bowl and mix until combined. Add the milk and egg and mix on low until combined. Slowly add the flour, cornstarch, baking soda and kosher salt.
- Add the green gel food coloring, starting with a small amount and adding more until you've reached a deep Frankenstein green. Keep in mind that the cookies will lighten slightly as they bake.
- Fold in the regular and mini semisweet chocolate chips until evenly distributed throughout the dough. Cover with plastic wrap and chill the dough for 30 minutes. Once the dough has chilled, preheat the oven to 350°F.
- Line a cookie sheet with parchment paper. Roll each dough ball in the remaining ¼ cup granulated sugar. Arrange the cookies about 2 inches apart on the prepared baking sheet and bake for 9 minutes, or until the edges are just set. Don't over bake!
- Remove the cookies from the oven and while they're still warm, gently press assorted candy eyeballs and additional regular and mini chocolate chips into the tops. Mix up the size, number and placement of the eyes on each cookie. If desired, immediately use a large round cookie cutter or glass to gently scoot each warm cookie into a perfectly round shape. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.