After making (and eating) last week’s spooky Mini Chocolate Covered Halloween Cupcakes I thought why not keep the Halloween-chocolatey-goodness going with these Vegan Chocolate Peek-A-Boo Cookies?! Aside from being fun and easy to make, they’re perfectly rich with an amazing buttery taste that’s 100% vegan!
For me, Halloween and chocolate go hand in hand. Chocolate Halloween candy was always my favorite. When I was a kid my personal guide to eating Halloween candy was as follows: eat a bunch of the chocolate candy then switch to a few pieces of the fruity/sweet stuff so, you know, there’s a balance. Then go straight back to the chocolate! I actually remember telling myself this was a great candy-eating method when I was little. Despite all of the Halloween candy I ate, I swear I didn’t get cavities from it. I can thank genetics I guess? I think it’s safe to say my love for chocolate Halloween candy fueled both this project and last week’s post!
I love how these cookies look like different Halloween silhouettes because of the chocolate peeking through the top cookie! They’re the perfect elegant twist on Halloween cookies for sure! Not to mention, a wonderful combination with your favorite cup of tea or a glass of milk (I'm using coconut milk).
Making these cookies is super easy. All I used was my favorite sugar cookie recipe from Yummy Mummy Kitchen, a circle cookie cutter, and these mini Halloween Wilton cookie cutters (too cute!). Plus lots of chocolate! If you’re looking for a Halloween treat that’s buttery and chocolatey with a fancy twist I highly recommend giving these a go!
Vegan Sugar Cookies
Adapted from Yummy Mummy Kitchen
- 1 ½ Cups Powdered Sugar
- ⅛ Tsp Salt
- 1 Cup Soft Coconut Oil (not melted)
- ¼ Cup Coconut Milk (or other plant-based milk)
- 1 Tsp Vanilla Extract
- 2 ½ Cups All-purpose Flour
- 2 Tbsp Cornstarch
- 1 Tsp Baking Soda
- 1 Tsp Cream of Tartar
Preheat oven to 375F, 190C
In a large bowl, beat the powdered sugar, salt, coconut oil, coconut milk, and vanilla extract with an electric mixer (or whisk) until smooth. Add the flour, cornstarch, baking soda, and cream of tartar, stirring well with a wooden spoon (don’t use the electric mixer or whisk). Add more coconut milk, a tablespoon at a time, if your dough is too crumbly. Mix until well combined.
Usually, you’re meant to divide your dough in half and let chill in the refrigerator for two hours. This time I rolled out my dough to ⅛ inch thick straight away and cut out my circles and shapes, placing them on baking trays to chill for about two hours pre-cut.
After your pre-cut cookies have chilled at least an hour you can pop them into a preheated oven and bake for about 7-8 minutes. The cookies are done when edges start to turn golden brown. Let them cool on a wire rack.
- 1 12-oz Bag of Vegan Chocolate Chips
Set up some kind of double boiler. As usual, I’m using a little metal bowl over a little metal pot. The bowl doesn't fit in all the way or touch the bottom.
Fill the pot with about ¼ cup to ½ cup of water. Put your bowl or double boiler on top and add your chocolate chips, cooking over low heat, stirring occasionally.
Once fully melted, and cooled halfway, you’re ready to start coating your bottom cookies in chocolate!
Simply spoon a spoonful of chocolate onto your bottom cookie and spread evenly with the spoon. If your chocolate isn’t laying flat on it's own (mine wasn’t), give the cookie a shake forward and back then left and right to help smooth it out. It sounds funny but it works! Next, place your top cookie gently on top of the chocolate. Put your tray of cookies in the refrigerator to set the chocolate and that's it! You’re done!
Once you’ve made your dough, grab a handful and roll it out with a rolling pin. I’m using a 22" silicone rolling pin with these rolling pin spacer bands in the size ⅛ inch.
Next use your circle cookie cutter to cut out your circles. We have tile counter tops so I use a standard sewing cutting mat to roll out my dough. It works really well if you’re looking for something big and flat enough to work on! Just wash it really well before and after each use.
Using a toothpick you can loosen the circles from your surface with minimal damage. Simply slide the toothpick under the circle and lift slightly in a few different places and the circle should come up easily. I didn’t even need to keep using flour once I got my method down.
See? It works like a charm!
Once you’ve got a tray of circles, use your mini cookie cutters to cut out a shape in the “top” cookie. You’re going to need as many “top” cookies as “bottom” cookies to make a chocolate cookie sandwich.
If you cut out your “top” cookie shapes before you’ve placed them onto the tray the design is more likely to distort and stretch in the lifting and moving process. Trust me, it’s a lot easier this way lol.
This is one of my favorite parts! Use a toothpick to take out the little cut out. It might take a few tries but you’re left with a perfectly round, wonderfully cut, cut little cookie! If you kind of angle the toothpick trying to skewer the cutout dough onto it it should come out really easy.
How perfect is that? It’s so much easier than trying to pick up a cookie with most of the cookie missing and trying not to stretch it out. Now just pop them into the fridge for an hour or so.
Once chilled, bake them for about 7-8 minutes until golden brown.
Alright! Now your cookies should be fully baked and cooling--onto the chocolate! Pour a bag of chocolate into your double boiler set up. Over low heat melt it down, stirring a bit more often than occasionally.
Once it’s fully melted, take your bowl of chocolate and let it cool but not completely. You want your chocolate to be easy to spoon onto the cookies and spread around. If it cools down too much during the decorating process (as mine did) or you need to add more chocolate (also like I did) simply pop it back onto the double boiler and heat it up, adding more chocolate and melting it as necessary.
Now we’re all ready for some Halloween cookie decorating!
Like I’ve said in the directions, spoon a spoonful of chocolate onto your cookie and spread it around with your spoon. It’s up to you how much chocolate to use and how close to the edges of the cookie you’d like it to be. I went for a bit of a spacing from the edge of the cookie so that the chocolate wouldn’t squeeze out.
I ended up applying chocolate to all of the “bottom” cookies then putting the “top” cookies on top, giving the chocolate a chance to set up.
If you’d like you can pop your chocolate covered cookies into the fridge for around 2-5 minutes if your chocolate is still a little hot and you don’t want it to squeeze out when you place the “top” cookie on top. Don’t do it too long though or the chocolate will fully harden and you won’t be able to put them together as nicely. If this does happen, all you have to do is apply a little bit of chocolate to the “top” cookie before placing it on top.
And that’s it! How fun are they!? Surely a huge hit at any Halloween party!
I hope you guys enjoyed this post! These cookies are such a blast to make, you can easily get them done in an afternoon, just in time for afternoon tea! I hope you guys have a wonderful weekend and get a chance to whip up your own batch of buttery chocolatey Halloween-y goodness!