I’ve always said that my favorite holiday is Halloween. I love any excuse to don a costume, free candy is hard to argue with, and there is nothing not cool about celebrating a day by carving a face into a vegetable. Unfortunately, I never end up celebrating Halloween to quite the extent I wish for one reason or another, but I do try to spread as much ghostly cheer as I can! I’m doing my part this year with these spookies. Spookies are spooky cookies, duh. (Oh, if you only knew how much glee I got out of that pun!)
As soon as I came across the recipe for these adorable, edible owls, I knew I had to make them. Just look at their cute, slightly concerned little faces! These spookies are soft and tender with hints of vanilla and chocolate. Plus, they have crunchy cashew beaks :)!
I shared these with friends and then sent them to work with Mikey—he said people took seconds and thirds!
In a small bowl, combine the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the brown sugar and butter until combined. Add in the vanilla and egg and beat on medium-high speed for 5-8 minutes, until fluffy and lighter in color. Switch the speed to low and add in the flour mixture. Mix until just combined.
Melt the unsweetened baking chocolate in a medium bowl. Stir in the baking soda. Add in 1 cup of the cookie dough and mix until combined.
Divide the light dough into two equal pieces. Divide the chocolate dough into two equal balls.
With your hands, roll and press each light dough piece out into a 10″ x 4″ strip on a piece of plastic wrap. Roll each chocolate ball out into a log the size of the strip. Mold the sides of the light dough up around the chocolate logs pinching the top. Wrap in the plastic wrap and freeze for 15 minutes.
Preheat oven to 350 degrees. Line a couple baking sheets with silicone baking mats.
Take the two dough logs out of the freeze and cut each into 35-40 slices. Push two slices together, pointed side pointed out and up. Press a baking chip into the dark section of each slice, and a cashew in the middle as the beak.
Bake for 8-10 minutes until slightly golden. When you remove them from the oven, carefully press a single luster pearl into each melty chocolate eye. Let sit on the baking sheet for 5 minutes before moving to a wire cooling rack to cool completely.