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Spiced Chocolate Skull Cookies Recipe

Ingredients

2 1/2 cups rolled oats

2 1/2 cups brown sugar

1 cup boiling water

1 cup semisweet chocolate chips

6 tablespoons butter, melted

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 egg

1 teaspoon vanilla extract

1 cup butter, melted

3/4 cup milk

6 teaspoons hazelnut liqueur

3 tablespoons vanilla extract

6 chocolate candies

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.

Stir rolled oats, brown sugar, boiling water into a large bowl. Mix again. Stir together chocolate chips and melted butter. Gradually add milk to oat mixture, stirring constantly. Remove from heat and pour into 12 small all-purpose dessert spoons. Place the chocolate mixture on the bottom of each cookie sheet.

Place cream cheese, white sugar, egg, vanilla extract and butter over three sides of cream cheese/sugar mixture. Pour over cream cheese/sugar mixture. Chill in refrigerator for 2 hours before removing from cookie sheets.

Dip each cookie have the outside of each cookie in brown sugar. Melt chocolate liqueur and chocolate cream in microwave; brush onto bottom of 12 cookies. Bake in preheated oven (300 degrees F) for 7 minutes. Remove from oven and sprinkle chocolate cream over chocolate cookie top. Allow to cool on waxed paper. Cool completely before cutting into squares.