Spooky Eyeball Cookies Recipes

Steps:

• Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.
• Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
• Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

Steps:

• 1. Preheat oven to 350 degrees F. Lightly spray a baking sheet with cooking spray or line with parchment paper.
• 2. In a large bowl, beat margarine and 1/3 c powdered sugar until smooth. Beat in egg, 1 tsp vanilla, almond extract, and pudding mix until blended. Stir in flour just until combined.
• 3. Roll cookie dough into about 1 inch balls (vary size for different size eyeballs) and place on prepared baking sheet. Use your index finger to make a depression in the center of each eyeball. (Cookies will not spread much when baked.)
• 4. Bake in preheated oven for 10-14 minutes until cookies are set and lightly golden on bottoms. Remove to a wire rack (with wax paper underneath the rack) to cool completely.
• 5. To make frosting: in a separate bowl, combine 3/4 c powdered sugar, 1/2 tsp vanilla, and enough milk to get a glaze or drizzling consistency. Divide into 3 smaller bowls and add food coloring to each bowl.
• 6. To assemble cookie: while the cookie is on the cooling rack, use a 1/4 or 1/8 tsp measuring spoon to scoop a small amount of blue or green frosting into the center depression of cookie. Add a chocolate chip upside down to the center of blue or green. Drizzle red frosting on edges of cookie with a spoon to resemble bloodshot eyes. Serve.

Steps:

• Cream the butter and peanut butter together.
• Beat in the vanilla and sugar.
• Chill for 1/2 hour.
• Roll into small balls, chill on wax paper for another 1/2 hour.
• In a microwave, melt the white dipping chocolate.
• Using two spoons dip the eyeballs into the white chocolate.
• Let cool on waxed paper until firm. Chilling will speed up the process.
• Pour a drop or two of blue food coloring into the remaining melted chocolate.
• Make a round iris on the eyeball, and immediately press a miniature chocolate chip in the center for a pupil, doing 5 at at time.
• For the bloodshot effect, dip the tiny end of a toothpick in red food colouring and squiggle the lines from the pupil outward, but not quite to the edges of the ball.
• These are quite tasty--considering how creepy they are.
• Note: White dipping chocolate is also known as white bark.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, softened butter and egg until soft dough forms. Stir in 1/4 cup candy sprinkles.
• Shape dough into 36 (1 1/4-inch) balls; heavily roll balls in colored sugar. Place 2 inches apart on ungreased cookie sheets. Discard any remaining colored sugar after rolling balls.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Immediately press candy eyeballs on tops of cookies. Cool completely, about 30 minutes. Store covered at room temperature.