Reese's Chocolate Bat Cookies
- 1 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 sticks unsalted butter, soft
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 (12 oz) bag miniature Reese’s cups
- 1 box small candy eyes
- 1 bag dark melting wafers or candy melts
- 24 orange or red nonpareils (for bat nose) optional
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Line cookie sheets with parchment paper. Set aside.
- Combine and sift together flour, cocoa powder, salt and baking powder. Set aside.
- With hand held mixer or stand mixer, beat soft butter and sugar until light and creamy. Add egg and vanilla extract. Add sifted ingredients and mix until dough forms. Do not overmix.
- Press dough 1/4-inch thick on a cookie sheet lined with plastic food film and place in refrigerator or freezer until firm enough to be rolled, about 20-45 minutes.
- Roll dough about 1/8-inch thick on a lightly floured surface. Cut using a bat cookie cutter and place on parchment lined cookies sheets about 1/4-inch apart.
- Before placing in the oven, ensure that all flour traces are brushed off cookies to avoid any streaks.
- Place in oven and bake until surface is set but is still soft, about 10-11 minutes.
- Let cool completely before proceeding.
- Melt chocolate wafers according to package directions. Fill a small piping bag with a # 2 pastry tip or use a small paper cone with a small amount of the tip cut off. Pipe an outline of wings area. Once outline has set, flood area with additional chocolate.
- “Glue” Reese's peanut butter cup onto the cookie using melted chocolate. Glue on eyes and nose with chocolate as well.