Holiday decorated treats are lots of fun to look at. Fill them with other treats and, well, you’re in for one really neat treat! I love that this treat takes things that are good and stand alone by themselves and combined them to make a treat that hides other treats. Here’s how you make it.
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- measuring cups
- measuring spoons
- cookie sheet
- parchment paper
- mixing bowl
- 3 small bowls
- wire baking rack
Cook’s Pro Adjust-A-Measure Set, 3-PiecePyrex 3-Piece Glass Measuring Cup SetPyrex Smart Essentials Glass Mixing Bowl SetNordicware Aluminum Baker’s Half Sheet, 2 packKirkland Signature Parchment Paper, 205 sq ftPyrex 1Cup Glass Container Set of 6 with lidsBaker’s Secret 10×16″ Cooling Rack, Set of 2Hamilton Beach Hand Mixer with Snap-On CaseKootek 42 Pieces Cake Decorating Supplies Kit
Chocolate Chip Cookie Ingredients
- 2 1/4 C flour
- 1 tsp baking soda
- 1 tsp salt
- 1 C unsalted butter, room temp
- 3/4 C sugar
- 3/4 C packed light brown sugar
- 1 tsp vanilla
- 2 eggs, room temp
- 2 C semi-sweet chocolate chips
Royal Icing Ingredients
- 2 egg whites
- 1 C powder sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- Orange, black, and green gel food coloring
Witches Hats Ingredients
- Box of large chocolate ice cream cones
- Candy corn
Chocolate Chip Cookie Instructions
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
Sift flour, baking soda and salt together in a small bowl.
Using an electric mixer beat butter, granulated sugar, brown sugar and vanilla in a bowl until creamy.
Add each egg at a time, beating well after each addition.
Slowly add in flour mixture. Add the chocolate chips.
Drop on the prepped cookie sheet the rounded tablespoon of dough.
Bake at 375 degrees for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes.
Put on wire racks to cool completely.
Royal Icing Directions
Separate the egg yolk from the white, placing the whites of the eggs into a mixing bowl.
Add in the sugar, cream of tarter and vanilla with the egg whites beating for 6 minutes of medium speed.
If the icing has a yellow color or resembles soup gradually add in about one more cup of powder sugar.
Divide the icing into three bowls.
Fill the cone with candy corn set to the side
In the first bowl of icing add several drops of black gel food coloring. Mix well. Set to the side
Scoop the black icing into a piping bag with a #2 tip to outline where the ice cream cone sits on the chocolate chip cookie.
Place the cone on top of the line make sure not to lose any of the candy corn
Design and draw several spiders on the chocolate chip cookie by adding legs to the chocolate chips that are visible on the cookie
Allow this to dry for about 4 minutes.
In the second bowl add several drops of orange gel food coloring, mix well.
Scoop the orange icing into a piping bag with a #2 tip add dots on top of the black line where the ice cream cone sits on the chocolate chip cookie. This is the trim of the hat
Allow this to dry for about 5 minutes
In the third bowl add several drops of green gel food coloring, mix well.
Scoop the green icing into a piping bag with a #2 tip to add the green lines around the ice cream cone (witches hat).
Allow the icing on the cookie to dry for about 5 minutes
Add spiders to the hat by using black royal icing. First draw a small circle and then add legs similar to the spiders you did on the cookie.
Allow to dry for 1 hour before serving.