Easy Halloween Cookie Recipes

With Halloween just around the corner, we’re taking a few minutes to give you some tasty recipes to try next time you’re looking for something sweet. These recipes can be perfect for handing out to kids or for keeping all to yourself!

Double Peanut Butter Halloween Cookies

Photo Courtesy of BettyCrocker.com


  • 1 package Betty Crocker peanut butter cookie mix (snack size)
  • 1 tablespoon vegetable oil
  • 2 tablespoons water
  • 1/4 cup of orange candy-coated peanut butter candies
  • 1/4 cup of brown candy-coated peanut butter candies


  1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil and water until soft dough forms. Stir in candies.
  2. Onto ungreased cookie sheet, drop dough by teaspoonfuls 1 inch apart.
  3. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.

Double PB Halloween Cookies (n.d.)
Retrieved from http://www.bettycrocker.com/recipes/double-pb-halloween-cookies/7a923df1-34d6-4cd7-945c-910fbb012a79

Halloween Gingerbread Sandwich Cookies

Photo Courtesy of Delish.com



  • 2 1/4 cup(s) all-purpose flour
  • 1/4 cup(s) unsweetened cocoa powder
  • 1 tablespoon(s) pumpkin pie spice
  • 1 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 1/4 cup(s) mild molasses
  • 1/4 cup(s) boiling water
  • 1/4 teaspoon(s) baking soda
  • 1/2 cup(s) unsalted butter, softened
  • 1/3 cup(s) (packed) brown sugar
  • 1/3 cup(s) granulated sugar
  • 1 large egg

Decorations & Filling:

  • Black and red tube icing
  • 1 package(s) (8-ounce) cream cheese, softened
  • 1 cup(s) marshmallow cream


  1. To make the cookies: In a bowl, whisk flour, cocoa, spice, baking powder, and salt. In a cup, stir together molasses, water, and baking soda. In a large bowl, with mixer on medium, beat butter and sugars until fluffy. Beat in egg until blended. With mixer on low, alternately beat in flour mixture and molasses mixture until dough forms. Divide dough in half; place each half between sheets of waxed paper. Roll out to 1/8-inch thickness. Stack on baking sheet; freeze 30 minutes, until firm.
  2. Heat oven to 350°F. Line cookie sheets with parchment. Working with 1 portion of dough at a time, peel away 1 sheet of the waxed paper to completely release from dough; pat paper back into place. Turn dough over; peel off second sheet and discard. Using 3-inch Halloween-shaped cutters, cut out 20 cookies. Transfer cookies from waxed paper to prepared cookie sheets with a small spatula, spacing them 1 1/2 inches apart. (For bat, use a skewer to cut out eyes; for jack-o’-lantern, use a small knife.) Reroll scraps; freeze. Cut out the remaining 20 bottom cookies.
  3. Bake each sheet 8 minutes. Cool on sheet 2 minutes; remove to a wire rack to finish cooling.
  4. To make the filling: Beat cream cheese and marshmallow cream until smooth. Spread a heaping tablespoon of filling on each of bottom cookies; place top cookies over filling; gently sandwich together. Decorate with icing.

Halloween Gingerbread Sandwich Cookies (n.d.)
Retrieved from http://www.delish.com/recipefinder/halloween-gingerbread-sandwich-cookies-desserts

Boo! Cookies

Photo Courtesy of TasteOfHome.com


  • 1 1/4 cups butter, softened
  • 1 3/4 cups confectioners sugar
  • 2 ounces almond paste
  • 1 egg
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • Wooden skewers


  • 2 cups confectioners sugar
  • 1/3 cup evaporated milk
  • Food coloring of your choice


  • In a large bowl, cream butter and confectioners’ sugar until light and fluffy; add almond paste. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
  • On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Insert skewers or sticks. Bake at 375° for 7-8 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.
  • In a large bowl, whisk confectioners’ sugar and milk. Gently spread icing over cooled cookies; allow to dry completely. Tint remaining icing with food coloring. Decorate as desired; allow icing to dry. Yield: about 2-1/2 dozen.

Boo! Cookies (n.d.)
Retrieved from http://www.tasteofhome.com/recipes/boo–cookies

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