Add some fun and holiday spirit to these Halloween Chocolate Chip Cookies with candy eyes and swirls of bright buttercream frosting. How could Boo refuse?!
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– 1 box Pillsbury Purely Simple™ Chocolate Chip Cookie Mix– ½ cup unsalted butter room temperature– 1 egg– ⅓ cup festive sprinkles optional– 1 cup unsalted butter softened– 3 ¼ cups powdered sugar sifted– 1 ½ teaspoons pure vanilla extract this helps maintain the bright white color– 1-2 tablespoons milk– gel food dye optional
INGREDIENTS
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INSTRUCTIONS
Preheat oven to 350°F. Parchment an 8x8-inch baking pan. Mix cookie mix, butter, and egg in a large electric mixer bowl until soft dough forms.
1
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Fold sprinkles into mixture until evenly distributed. Prepare pan and spread cookie dough. Bake 23–25 minutes in preheated oven.
2
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Remove pan to wire rack and cool. After the cookies cool, make buttercream.
3
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For Buttercream:-
Cream butter on medium-high speed for 6 minutes in a stand mixer with the paddle attachment or a large electric mixer bowl.
4
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Pour powdered sugar slowly into the mixer on low speed and beat until mixed. Then add vanilla and 1 tablespoon milk. Mix slowly until moistened.
5
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If needed, add milk 1 teaspoon at a time until desired consistency is reached. Continue beating at high speed for 5 minutes to make icing smooth and fluffy.
6
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Gel food dye can colour icing. Spread icing on cookie bars or cut them into circles using a small biscuit cutter. Sprinkle holiday sprinkles on cookies after icing.