Chocolate Skeleton Cookies Recipe
Chocolate Skeleton Cookies Recipe photo by Taste of Home

Chocolate Skeleton Cookies Recipe

Publisher Photo
Put these cute treats out for your next ghost and goblin party and watch them disappear.--Lisa Rupple, Keenesburg, Colorado
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + cooling
MAKES: 36 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons 2% milk

Nutritional Facts

1 serving (1 each) equals 138 calories, 5 g fat (3 g saturated fat), 20 mg cholesterol, 90 mg sodium, 22 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.
  2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter. Place on greased baking sheets.
  3. Bake at 375° for 7-8 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely.
  4. For icing, in a small bowl, combine confectioners' sugar and milk until smooth. Cut a small hole in the corner of a resealable plastic bag; fill with icing. Pipe skeleton bones on cookies. Yield: 3 dozen.
Originally published as Chocolate Skeleton Cookies in Taste of Home Halloween Food & Fun Annual 2006, p86

Nutritional Facts

1 serving (1 each) equals 138 calories, 5 g fat (3 g saturated fat), 20 mg cholesterol, 90 mg sodium, 22 g carbohydrate, trace fiber, 1 g protein.

Reviews for Chocolate Skeleton Cookies

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 30, 2012

I agree with some of the other reviews. The dough was dry so I added 1-1/2 tbs cold water and it helped. Not much flavor though.

MY REVIEW
Reviewed Oct. 29, 2012

They taste good and look very cute. These cookies really hold their shape! But I also had trouble with the dough being a bit hard to work with. Slightly crumbly and it took a good bit of kneading to get to a roll-able consistency. After one hour in the fridge I let the dough stand to warm for about 30 minutes at room temp. I rolled the dough on a silicone mat and used a pancake turner to transfer the cookie from the mat to the pan. Next year I will look for a similar recipe that has a slightly higher fat/liquid content so that the dough is easier to work with. Too much kneading made my cookies a bit tough and it was too time consuming. I am also wondering if the weather affects how the dough turns out. The humidity was very low the day I made these.

MY REVIEW
Reviewed Oct. 19, 2011

These cookies have been part of our family's Halloween traditions for several years now! Not only are they delicious, but they're adorable! I use the recipe as is and have never had problems with the dough.

MY REVIEW
Reviewed Oct. 27, 2010

I would never attempt this recipe again. I followed the recipe to a T and it was so dry I couldn't even form a dough. I am not sure how this worked out for anyone else. I will use this idea but not with this dough recipe. What a waste of ingredients :(

MY REVIEW
Reviewed Oct. 25, 2010

I liked the way the cookies turned out, but I wouldn't refridegerate longer than 2 hours, the dough gets too hard. We had to let it sit out a long time before we could roll it.

They were delicous when we did get them rolled out and baked though.

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