Eyeball Cookies | Recipes

Eyeball Cookies

(14) Ratings:
Prep Time:
Baking Time:
Makes:about 30 cookies

Make these spooky chocolate-dipped snacks together with your kids for Halloween. With treats this yummy, who needs tricks?



½ cup 125mL butter, softened
¾ cup 175mL granulated sugar
1 egg
1 tsp 5mL vanilla extract
1 ½ cups 375mL Robin Hood® Original All Purpose Flour


1 cup 250mL semi-sweet chocolate chips
1 tbsp 15mL Crisco® All Vegetable Shortening
30 candy coated chocolates for eyes (approximately)


  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Beat butter and sugar in a large bowl, with an electric mixer on medium speed until well combined, 2 to 3 minutes. Add egg and vanilla. Beat well. On low speed, gradually mix in flour just until dough comes together. Wrap dough in plastic wrap and refrigerate for 60 minutes or until firm.
  3. Roll dough into 1” (2.5cm) balls. Place on prepared baking sheets about 2” (5cm) apart. Do not flatten dough.
  4. Bake in preheated oven 14 to 16 minutes until just firm to the touch. Cool on a wire rack.
  5. Place chocolate chips and shortening in a microwave-safe bowl. Heat on high for 60 seconds and stir well. If it is not completely melted, heat in two or three 10 second bursts, stirring well each time. You can also melt chocolate in a double boiler, over just simmering water.
  6. Dip cooled cookies most of the way into the chocolate using a fork or toothpick. Leave a round or oval opening of undipped cookie on top. Place a small dot of melted chocolate in the centre of the undipped cookie. Place a chocolate-coated candy on top as the eye. Refrigerate until chocolate has set.

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!