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Owl Cookies

5 reviews
Total Time
Prep: 35 min. + chilling Bake: 15 min.

Recipe by Starrlette Howard

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated Apr. 12, 2023

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

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Test Kitchen Tips
  • If you're having trouble with your slice-and-bake cookies losing their shape when you cut them, try popping them into the freezer for about 45 minutes to firm up the dough.
  • We like to store logs of cookie dough in cardboard mailing tubes—it helps them stay round! A paper towel tube works as well; just cut down one side to make it flexible for large-diameter cookies.

    • Watch how to Make Owl Cookies

    Test Kitchen Approved

    Owl Cookies

    5 reviews
    Prep Time 35 min
    Cook Time 15 min
    Yield 1 dozen

    Ingredients

    • 2/3 cup butter, softened
    • 1 cup creamy peanut butter
    • 1 cup packed brown sugar
    • 1 large egg, room temperature
    • 1 teaspoon vanilla extract
    • 1-1/3 cups all-purpose flour
    • 1 cup quick-cooking oats
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 ounce unsweetened chocolate, melted
    • 12 whole cashews
    • 24 striped chocolate kisses, unwrapped
    • 24 semisweet chocolate chips
    Text Ingredients

    Directions

    1. 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.
    2. If necessary, cover and refrigerate dough 1 hour or until firm enough to shape. Divide dough in half; shape 1 portion into an 8-in.-long roll. Mix melted chocolate into remaining dough. Roll chocolate dough between 2 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 and refrigerate 3 hours or until firm.
    3. Preheat oven to 350°. Unwrap and cut dough crosswise into 24 slices 3/8 in. thick. To make owls, place two slices side by side on an ungreased baking sheet; pinch the top of each slice for ears. Place a cashew between slices for a beak. Repeat with remaining dough.
    4. Bake 12-15 minutes or until set. Cool on pans 5 minutes before removing to wire racks. While cookies are warm, place 2 kisses on each cookie, pointed side down, for eyes. (Kisses will melt slightly.) Top each kiss with a chocolate chip. Cool completely.

    Nutrition Facts

    1 cookie: 456 calories, 28g fat (12g saturated fat), 45mg cholesterol, 340mg sodium, 47g carbohydrate (27g sugars, 3g fiber), 9g protein.