Eyeball Cookies Recipes

SPOOKY EYEBALL COOKIES

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.

HALLOWEEN EYEBALL COOKIES

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.

EYEBALL COOKIES

Steps:

• In a microwave, melt 4 ounces of white chocolate; stir until smooth. Dip vanilla wafers in melted chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet. Chill until set., Melt remaining white chocolate; stir until smooth. Tint as desired. Spread a small amount onto the center of each cookie; place a chocolate chip in the center. , For bloodshot eyes, use a toothpick dipped in red food coloring to draw lines from circles to outer edges of wafers. Chill until set. Store in an airtight container.

HALLOWEEN OREO EYEBALLS

Steps:

• Line a baking sheet with wax paper and set aside.
• Add candy melts and coconut oil in a microwave-safe bowl and microwave in 30-second intervals until completely melted, stirring between each interval.
• With the help of a fork, dip each Oreo cookie into the melted candy - thoroughly coating each one. Place gently on the lined baking sheet.
• Allow to chill in the refrigerator for about 20 minutes.
• In a small ramekin, add red gel food coloring and a drop of water. Mix. You don't want to over-dilute it with water, just a drop to give a "water color" consistency. Set aside.
• Roll out 12 small pieces of black fondant into flat, small circles - about 1/3 of an inch in diameter.
• Frost the center of each coated Oreo cookie with green gel icing, slightly larger than the black fondant circles.
• Place one black fondant circle in the center of the green icing on each Oreo.
• With a paintbrush and your red food coloring dye, draw squiggle "eyeball" lines on each candy-coated Oreo cookie.
• Serve and enjoy the spookiness!