Chocolate Vampire Cookies Candy Fangs (Printable)

Chewy chocolate delights topped with candy fangs for a fun and spooky treat everyone will enjoy.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1/2 cup light brown sugar, packed
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract

→ Add-Ins & Decorations

10 - 1 cup semisweet chocolate chips
11 - 48 small candy fangs or white jelly beans
12 - 1/4 cup red gel icing

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly incorporated.
03 - In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
06 - Fold in chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 9 to 11 minutes until edges are set but centers remain soft.
09 - Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack.
10 - While cookies are still slightly warm, gently press two candy fangs or jelly beans into each cookie to resemble vampire fangs.
11 - Use red gel icing to pipe blood effects around the fangs. Allow icing to set completely before serving.

# Expert Advice:

01 -
  • The cookies have that perfect chewy center that makes you feel like you're doing something deliciously forbidden.
  • You get to play with your food in a way that feels completely justified, and the red gel icing is genuinely theatrical without being tacky.
  • They're easy enough to make on a random Tuesday but impressive enough to bring to parties where people will actually remember them.
02 -
  • Don't overbake these because they firm up as they cool and a slightly underbaked cookie will be chewy forever while an overbaked one becomes hard and sad.
  • The fangs need to go in while the cookies are warm enough to soften slightly but cool enough that you won't burn your fingers, so timing is everything.
  • If your candy fangs pop out when you bite, your cookies are actually perfect because it means they stayed chewy inside.
03 -
  • If your candy fangs are hard to find, white chocolate chips pressed in sideways actually look pretty fangy, and they'll melt slightly into the cookie for a bonus chocolate moment.
  • A tiny dab of milk under each fang before you press it in helps it stick even after the cookie cools completely, which I learned after fishing fangs out of cookie tins.
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