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Spooky Cookies are a fun way to get into the Halloween spirit! They're ideal for serving at parties or with a hot cup of cocoa. The combination of soft cookie dough and festive sprinkles will undoubtedly enhance your spooky season.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups semi-sweet chocolate chips. Assorted Halloween-themed sprinkles.

Instructions: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the semi-sweet chocolate chips. Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. Scoop spoonfuls of cookie dough onto the prepared baking sheet, leaving some space between each cookie. Gently flatten each cookie slightly with the back of a spoon. Decorate the cookies with assorted Halloween-themed sprinkles, pressing them gently into the dough. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

𝗘𝗮𝘀𝘆 𝗧𝗿𝗮𝘆𝗯𝗮𝗸𝗲 𝗖𝗮𝗸𝗲 𝗥𝗲𝗰𝗶𝗽𝗲!

𝐈𝐭'𝐬 𝐒𝐩𝐨𝐨𝐤𝐲 𝐬𝐞𝐚𝐬𝐨𝐧, 𝐰𝐢𝐭𝐜𝐡𝐞𝐬! 𝐒𝐨 𝐭𝐨 𝐬𝐭𝐚𝐫𝐭 𝐨𝐟𝐟 𝐎𝐜𝐭𝐨𝐛𝐞𝐫 𝐫𝐢𝐠𝐡𝐭 𝐡𝐞𝐫𝐞'𝐬 𝐬𝐨𝐦𝐞 𝐜𝐚𝐤𝐞! 🕸

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐭𝐫𝐚𝐲𝐛𝐚𝐤𝐞 𝐜𝐚𝐤𝐞:

• 300g/10½oz unsalted butter, softened, plus extra for greasing

• 300g/10½oz caster sugar

•.6 free-range eggs

• 300g/10½oz self-raising flour

•1 tbsp vanilla extract

• 2 tbsp milk

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐛𝐮𝐭𝐭𝐞𝐫𝐜𝐫𝐞𝐚𝐦 𝐢𝐜𝐢𝐧𝐠:

• 50g/1¾oz good-quality dark chocolate (minimum 70% cocoa solids)

• 100g/3½oz unsalted butter, softened

• 200g/7oz icing sugar

•1 tsp vanilla extract

• Milk, to loosen

• Crushed malted milk balls, sprinkles or other chocolates, to decorate

𝗠𝗲𝘁𝗵𝗼𝗱

•Preheat the oven to 180C/160C Fan/Gas 4.

•Grease a 30x20cm/12x8in rectangular cake tin with butter. Line the tin with baking paper.

• In a large bowl, cream together the butter and sugar using an electric whisk until the mixture is pale and fluffy. Add the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.

•Stir in the vanilla extract and fold in the flour using a large metal spoon, stirring until no traces of flour are visible. Gently stir in the milk to loosen the mixture.

• Spoon into the prepared cake tin, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula.

•Bake for 35 minutes, or until the cake springs back when the centre is pressed gently with a finger. Remove from the oven and take the cake out of the tin after 10 minutes. Place on a wire rack to cool completely.

• Place the cake upside down onto a cake board. Using a palette knife or spatula, spread the icing over the cake and down the sides. Decorate with the chocolate.

𝗠𝗲𝘁𝗵𝗼𝗱 for the icing

1. Melt the chocolate in a bowl set over a pan of simmering water. Allow to cool until the chocolate no longer feels hot to the touch.

2. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again.

3. Fold in the melted chocolate until completely incorporated.