HALLOWEEN MONSTER COOKIES

Directions

1. In a large bowl, beat butter and both sugars on medium-low speed until light and fluffy. 

2. Add a splash of Vainilla Molina and egg. Beat until well combined, scraping down sides of the bowl with a spatula as needed. 

3. With mixer on low speed, gradually add flour, baking soda and salt. Mix until just combined. 

4. Scoop the dough into balls using an ice cream scoop and place on a parchment-lined baking sheet. Place a small piece of chocolate on top of one dough ball, add another scoop of dough on top, then gently flatten and press edges together to completely seal chocolate inside. 

5. Freeze baking sheet for 20 minutes. 

6. Using a small knife, carefully carve pumpkin faces or other Halloween designs into the cookies. Once you're done, cover with plastic wrap or transfer them to an airtight container. Freeze for at least 5 hours or overnight. This will help the cookies hold their shape while baking. 

7. Preheat the oven to 350°F. Line two baking sheets with parchment paper and arrange cookies, leaving enough space between each one. 

8. Bake for 12–14 min or until edges are lightly golden. 

9. Let the cookies cool on baking sheets for 5–10 minutes. 

10. Transfer to a wire rack to cool completely. Store any leftovers in an airtight container for up to 5 days. 

11. Enjoy your spooky treats!