Graveyard Cookies

Who is ready for Halloween?? I’m not quite yet, but my latest Book Club selection got me in the mood for spooky treats! How about some ‘blood’ red velvet cocoa cookies, coated with a dark ‘dirt’ (Oreo crumb) coating. Doesn’t that sound delish?! Ha – I know it doesn’t, but they really were!

I served these at our last Book Club event, since our book selection was about a vampire. Yep – you read that right! Sounds a little wacky, but this book was SO good; I read it in 3 days! Everyone else seemed to agree this was a winner!

We read “The Southern Book Club Guide to Slaying Vampires” by Grady Hendrix. I know it sounds crazy, but it’s a great fall/halloween read! Since the subject matter of the book included vampires, I wanted to create a ‘spooky’ feel with my menu. What a perfect opportunity to serve ‘Graveyard Cookies’, don’t you think?!  If you want to read more about how I hosted a “Socially Distanced Book Club” click here! 

Since we are still following social distancing, I packaged the cookies in individual servings, to minimize any risk of spreading germs. I think they turned out really cute! Check it out!

Graveyard Cookies

Recipe by Kathy DickenCourse: DessertDifficulty: Easy

Servings

24

cookies

Prep time

10

minutes

Cooking time

12

minutes

Total time

22

minutes

These spooky Graveyard Cookies, have a red velvet cocoa center coated with a ‘dirt’ chocolate sandwich cookie exterior – perfect for Halloween!

Ingredients

• 1 package of Oreo crumbs

• 1 1/2 cups All-Purpose flour

• 2 tbsp. unsweetened cocoa powder

• 1 tsp. baking powder

• 1/2 tsp. kosher salt

• 1/2 tsp. cinnamon

• 1 1/4 cups sugar

• 4 tbsp. (1/2 stick) unsalted butter – melted

• 1/2 tsp. red gel food coloring

• 1 tsp. vanilla extract

• 2 eggs

Directions

• Sift together flour, cocoa powder, baking powder, salt & cinnamon in a medium bowl.
• In a separate large bowl, whisk together sugar, butter, food coloring, vanilla & eggs. Fold flour mixture into sugar mixture until smooth. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
• Preheat oven to 375 degrees. Line 2 sheet pans with parchment paper.
• Place Oreo crumbs in a medium bowl. Roll tablespoons of dough into balls, then completely coat in Oreo crumbs & transfer to prepared sheet pan, spacing 3 inches apart.
• Bake until cookies are slightly firm to touch, about 12-14 minutes. Let cool 5 minutes, then transfer to wire rack to cool completely.

Notes

• If you cannot find Oreo crumbs, simply remove the cream centers from a package of Oreos. Place the naked chocolate cookies to a zip top bag, and crush with a rolling pin, until no large crumbs remain.