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Owl Cookies

 Owl Cookies
I came up with these cookies as a treat for my kids class parties. Not only do they look cute but they are also delicious.—Starrlette Howard, Ogden, Utah
12 ServingsPrep: 35 min. + chilling Bake: 15 min.


  • 2/3 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/3 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 ounce unsweetened chocolate, melted
  • Semisweet chocolate chips
  • Whole cashews


  • In a large bowl, beat butter, peanut butter and brown sugar until
  • blended. Beat in egg and vanilla. In another bowl, mix flour, oats,
  • baking powder and salt; gradually beat into creamed mixture.
  • Divide dough in half. Shape one portion into an 8-in. long roll. Mix
  • melted chocolate into remaining dough. Roll chocolate dough between
  • two sheets of waxed paper into an 8-in. square. Place plain roll on
  • chocolate dough. Wrap chocolate dough around plain dough, pinching
  • together at the seam to seal. Wrap in plastic wrap; refrigerate 3
  • hours or until firm.

2 of 2

Owl Cookies (continued)

Directions (continued)

  • Preheat oven to 350°. Unwrap and cut dough crosswise into 3/8-in.
  • slices. To make owls, place two slices side by side on an ungreased
  • baking sheet; pinch the top of each slice for ears. Place a
  • chocolate chip in center of each slice for eyes; place a cashew
  • between slices for a beak. Repeat with remaining dough.
  • Bake 12-15 minutes or until set. Cool on pans 2 minutes. Remove to
  • wire racks to cool. Yield: 1 dozen.
Nutritional Facts: 1 cookie (calculated without decorations) equals 380 calories, 23 g fat (10 g saturated fat), 43 mg cholesterol, 332 mg sodium, 38 g carbohydrate, 3 g fiber, 9 g protein.