It's funny how my blog somehow morphs into a craft and food blog when October rolls around! There's just something about my favorite holiday that inspires me to create. Today's Halloween treat is so easy, anyone can do it. I wanted to make something with the mini Reese's Peanut Butter Cups I received from Hershey's, and I thought they would make cute owl eyes. Most of the owl cookies I see on Pinterest are beautifully frosted, cut-out creations that would intimidate anyone . This owl cookie recipe is perfect for beginning, busy, or lazy bakers who still have a crafty monster inside who wants to come out! You can use refrigerated cookie dough or make your own.
Nutty HOWLoween Cookies
1 roll (16.5-oz) slice-and-bake sugar cookie dough
16 raw almonds
32 Reese's Minis pieces
1) Slice the sugar cookie dough into 16 rounds.
2) Lay the cookies on a baking sheet, at least 2 inches apart (they spread!).
3) Form owl "horns" by pinching up the cookie dough in 2 places.
3) Bake the cookies for 12 minutes in a preheated 350-degree oven.
4) Once the cookies are done, press in 2 Reese's Minis pieces for the eyes, and 1 almond (round side up, pointy side down) for the beak.
5) Let the cookies cool for at least 30 minutes (it sounds like a long time, but the heat of the cookies will melt the eyes, and they need time to firm up again).
Disclosure: I received free product from Hershey's.
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