Owl Cookies Recipe
Owl Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min.

Ingredients

  • 2/3 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 cup packed brown sugar
  • 1 large egg
  • 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

Directions

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.
If necessary, cover and refrigerate dough 1 hour or until firm enough to shape. 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; refrigerate 3 hours or until firm.
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.
Bake 12-15 minutes or until set. Cool on pans 5 minutes before removing to wire racks. While cookies are warm, place two kisses on each cookie, pointed side down, for eyes. (Kisses will melt slightly.) Top each kiss with a chocolate chip. Cool completely. Yield: 1 dozen.

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.
  • Originally published as Owl Cookies in Country Woman September/October 1992, p38

    Nutritional Facts

    1 cookie (calculated without decorations): 380 calories, 23g fat (10g saturated fat), 43mg cholesterol, 332mg sodium, 38g carbohydrate (20g sugars, 3g fiber), 9g protein.

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    • 2/3 cup butter, softened
    • 1 cup creamy peanut butter
    • 1 cup packed brown sugar
    • 1 large egg
    • 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
    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 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; 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 two kisses on each cookie, pointed side down, for eyes. (Kisses will melt slightly.) Top each kiss with a chocolate chip. Cool completely. Yield: 1 dozen.

    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.
  • Originally published as Owl Cookies in Country Woman September/October 1992, p38

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    Reviews forOwl Cookies

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    MY REVIEW
    Orbs User ID: 7287623 24718
    Reviewed Nov. 17, 2014

    "So adorable! I just had to make these. Delicious combination of flavors."

    MY REVIEW
    Angel182009 User ID: 6228642 12265
    Reviewed Sep. 17, 2014

    "These were fun and creative to put together. I do favor drop cookies bc of how fast they are to put together. These are time consuming but they taste great and are really festive."

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