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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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'Who' wouldn't love these adorable cookies? Using a roll-out refrigerated cookie dough, chocolate-chip eyes and a candy-corn nose, they're a cinch to assemble. If you don't have chocolate chips on hand, use M&M's instead for a kid-friendly fall treat. -Test Kitchen Ingredients:
1 tube (18 ounces) refrigerated peanut butter cookie dough |
1/2 cup king arthur unbleached all-purpose flour |
18 yellow candy coating disks |
18 semisweet chocolate chips |
9 pieces candy corn |
Directions:
1. In a large bowl, beat cookie dough and flour until combined. Set aside 4-1/2 teaspoons of dough for the ears. Drop dough by 1/4 cupfuls into nine mounds 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; flatten dough with glass to about 1/8-in. thickness.
2. Position two candy coating disks on each cookie for eyes. Place a chocolate chip on each disk. Use 1/4 teaspoon of reserved dough to shape each ear; position on top of head.
3. Bake at 350° for 8-10 minutes or until golden brown. Immediately position a piece of candy corn on each cookie for beak. Cool for 2 minutes before removing from pans to wire racks. Yield: 9 cookies.
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