Ingredients
Equipment
Method
- Make the Cookies
- In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer for 3 minutes, until light and fluffy. Beat in the egg, egg yolk, and vanilla until smooth.
- Add the dry ingredients and mix on low speed until just combined. Fold in the chocolate chips. Cover and refrigerate the dough for 30 minutes.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the dough into 24 balls, about 2 tablespoons (40 g) each, and place them 2 inches (5 cm) apart.
- Bake one tray at a time for 10 to 12 minutes, until the edges are golden and the centers look set but soft. Cool on the pan for 5 minutes, then transfer to a wire rack and cool completely, about 20 minutes.
- Make the Red Frosting
- Beat the butter for 2 minutes until pale and creamy. Add the powdered sugar a cup at a time, then the vanilla, salt, and 1 tablespoon of milk. Add the red gel food coloring and beat for 2 minutes, adding more milk if needed, until fluffy and bright red. Transfer to a piping bag with a large round tip.
- Assemble the Vampire Dentures
- Pair the cookies by size and turn the bottom cookies upside down. Pipe a thick crescent of red frosting along the front half of the edge of each bottom cookie. Press 6 mini marshmallows into the frosting in a curved row so they stand along the edge, and add 2 sliced almonds as fangs at the sides, if desired.
- Gently press the top cookie onto the frosting so the teeth poke out slightly at the edge. Pipe a little extra red frosting along the edge as gums or "blood." Refrigerate for 10 minutes to set before serving.
Notes
Chilling the dough: Chilling keeps the cookies thick and prevents them from spreading too much, so they stack neatly.
Soft centers: Remove the cookies when the centers are still a little soft. They finish setting on the hot pan.
Cookie size: Keep the cookies similar in size, about 2 1/2 inches (6 cm) wide, so the sandwiches line up. Use a round cutter to trim any uneven cookies while they are warm.
Red color: Gel food coloring gives a deep, vivid red without thinning the frosting. The color deepens as it stands.
Teeth: Cut a few marshmallows in half with scissors for different tooth sizes. Dip the scissors in powdered sugar to keep them from sticking.
Fangs: Sliced almonds look like pointed fangs. Leave them out if serving to people with nut allergies, and use an extra marshmallow instead.
Allergies: This recipe contains wheat, eggs, dairy, and soy. Marshmallows contain gelatin, so they are not vegetarian.
Storage: Keep in an airtight container in the refrigerator for up to 3 days. Serve at room temperature. Unfrosted cookies freeze well for up to 3 months. Nutrition (per sandwich) Calories 540 kcal Carbohydrates 75 g Protein 4 g Fat 26 g Saturated fat 16 g Cholesterol 95 mg Sodium 250 mg Potassium 160 mg Fiber 3 g Sugar 55 g
Soft centers: Remove the cookies when the centers are still a little soft. They finish setting on the hot pan.
Cookie size: Keep the cookies similar in size, about 2 1/2 inches (6 cm) wide, so the sandwiches line up. Use a round cutter to trim any uneven cookies while they are warm.
Red color: Gel food coloring gives a deep, vivid red without thinning the frosting. The color deepens as it stands.
Teeth: Cut a few marshmallows in half with scissors for different tooth sizes. Dip the scissors in powdered sugar to keep them from sticking.
Fangs: Sliced almonds look like pointed fangs. Leave them out if serving to people with nut allergies, and use an extra marshmallow instead.
Allergies: This recipe contains wheat, eggs, dairy, and soy. Marshmallows contain gelatin, so they are not vegetarian.
Storage: Keep in an airtight container in the refrigerator for up to 3 days. Serve at room temperature. Unfrosted cookies freeze well for up to 3 months. Nutrition (per sandwich) Calories 540 kcal Carbohydrates 75 g Protein 4 g Fat 26 g Saturated fat 16 g Cholesterol 95 mg Sodium 250 mg Potassium 160 mg Fiber 3 g Sugar 55 g