Skull Cookies
Halloween Skull Cookies
TODAY
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Rating:
2.8 (5 rated)

These macabre treats, so sweet yet so sinister, will make even the bravest eaters tremble. The marshmallow skulls top madeleines shrouded in bittersweet chocolate.

Martha's vanilla madeleine recipe is a good base for any number of flavors. Madeleine batter can be refrigerated for up to 2 days, and madeleines are best the day they are made, but they can be stored in an airtight container at room temperature for up to 2 days.

Ingredients

  • Skull cookies

    • Madeleine cookies (see recipe below)
    • Marshmallows
    • Chocolate sprinkles
    • Chocolate glaze (8 ounces bittersweet chocolate (preferably 61%), finely chopped, 1 cup heavy cream, 1 tablespoon light corn syrup)
  • Vanilla madeleines

    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 6 large eggs, room temperature
    • 1 cup granulated sugar
    • 2 tablespoons packed light-brown sugar
    • 2 sticks unsalted butter, melted, plus more, softened, for pans
    • 1 tablespoon plus 1 teaspoon honey
    • 3/4 teaspoon pure vanilla extract
    • Confectioners' sugar, for dusting

Preparation

For the skull cookies:

Make the glaze: Place chocolate in a food processor. Bring cream and corn syrup to a simmer in a small saucepan, whisking until combined. Pour over chocolate, and process until smooth.

Spoon some of the glaze over each madeleine to coat. Transfer to clean parchment-lined baking sheets. Refrigerate until glaze is firm, 15 to 20 minutes. Push sticky side of marshmallow skulls into madeleines, and serve immediately.

For the madeleines:

Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl.

Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours.

Preheat oven to 350°F. Let batter stand at room temperature for 10 minutes. Generously butter 2 standard-size or 2 mini nonstick or aluminum madeleine pans using a pastry brush.

Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening. Pipe some batter into molds, filling each about three-quarters full. Bake on middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter. Dust baked madeleines with confectioners' sugar.

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