Connect With Us


Recipe of the Day: Owl Cookies

“Who-Whoooo, Me?”


Halloween is only a mere 9 days away, which means preparing for parties. Here is a fun, cute and yummy treat to serve up at your festivities. Thanks to The Smart Cookie for the pics, instructional video and de-lisch recipe!

A Few Tips Before You Get Cooking:

  1. Words can only do so much in describing the how-to process; you should watch the video below if you really want to get the gist of it.
  2. You don’t have to use this chocolate cut-out cookie recipe; any will do. You could even use a sugar cookie recipe.
  3. You can use M&M’s in place of the Reese’s Pieces, or York patties in place of the Reese’s Cups.

Yield – 22 cookies


For the chocolate cookie dough adapted from Smitten Kitchen

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder

For decor

  • 22 Reese’s cups, sliced in half
  • 44 Reese’s pieces
  • 22 pieces of candy corn
  • White frosting/writing gel
  • Yellow frosting/writing gel
  • Orange frosting/writing gel

Special equipment

  • medium round biscuit cutter, cookie cutter, or glass, about 2 3/4-inches in diameter
  • small round biscuit cutter, cookie cutter, or shot glass about 3/4-inch in diameter (I actually used a wine bottle stopper)
    *If you can’t find something small enough, just roll out a little ball and flatten it into a circle with your hands.
  • optional: piping tip to attach to writing gel (Wilton tips attach to Wilton frosting)

“Look into my eyes. I’m yummy. Eat me.”


  1. Whisk flour, salt and baking powder in bowl and set aside. In a standing mixer fitted with the whisk attachment, beat butter, sugar, eggs, vanilla and cocoa on medium speed until well-combined. Gradually add flour mixture, and mix in on medium speed until smooth. Wrap in plastic and chill for at least one hour.
  2. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Dust working surface and rolling pin with cocoa powder. Sprinkle cocoa powder on top of dough and roll out just shy of 1/4-inch thick (thicker is better!). Use the larger cutter to cut out circles. Place on prepared baking sheet. Use the smaller cutter to cut out two “eyes” for each circular “owl body” cookie and stick them centered towards the top of the owl body, right next to each other. Use a knife to cut out little triangle ear tufts (or just use your hands to shape them) and stick them on top of the owl’s head.
  3. Bake 6 cookies per sheet for 8 to 11 minutes until the edges are firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool.
  4. Once cookies are completely cool, proceed to decorating. Start with the candy corn beak. Use a knife to slice off the yellow top of a piece of candy corn then use any color of frosting to glue it onto the cookie, centered underneath the eyes (you don’t have to cut the candy corn. I prefer how the shorter beak looks).
  5. Wings: I recommend cutting a little sliver extra off the Reese’s cup half so it’s thinner and fits better on the cookie. Then put some frosting on the back of the “wing” and attach it to one side of the owl. Add another Reese’s “wing” to the other side.
  6. Eyes: Use the white frosting to draw a circle on each cookie eye. Place two Reese’s Pieces of the same color on top to represent the pupil. Press in lightly.
  7. Feathers: Use yellow frosting to draw little ruffled feathers on the owl belly.
  8. Feet: Use orange frosting to draw little feet on the bottom of the owl, under the belly. Make three connected humps for each foot.
  9. Your owl is complete!



Share This Post