Description
Delightfully fun and festive, these Owl Cookies combine creamy peanut butter and chocolate dough to create an adorable owl shape. With a buttery, rich texture enhanced by oats and a touch of vanilla, these cookies are decorated with cashews, chocolate kisses, and chips to bring the owls to life. Perfect for kids’ parties or a whimsical treat, these cookies are as tasty as they are charming.
Ingredients
Scale
Dough:
- 2/3 cup butter, softened
- 1 cup creamy peanut butter
- 1 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 ounce unsweetened chocolate, melted
Decorations:
- 12 whole cashews
- 24 striped chocolate kisses, unwrapped
- 24 semisweet chocolate chips
Instructions
- Prepare the dough base: In a large bowl, beat together the softened butter, creamy peanut butter, and packed brown sugar until the mixture is well blended and smooth. Beat in the large egg and vanilla extract to incorporate fully, giving a creamy consistency.
- Combine dry ingredients: In a separate bowl, mix the all-purpose flour, quick-cooking oats, baking powder, and salt thoroughly. Gradually beat these dry ingredients into the creamed mixture to form a dough. If the dough is too soft, cover and refrigerate for about 1 hour until firm enough to handle.
- Prepare dough portions: Divide the dough in half. Shape one portion into an 8-inch-long roll for the plain dough. Add the melted unsweetened chocolate to the remaining dough, mixing well to create chocolate dough. Roll the chocolate dough between two sheets of waxed paper into an 8-inch square.
- Assemble the dough rolls: Place the plain roll on top of the chocolate dough square. Wrap the chocolate dough around the plain dough, pinching the seam tightly to seal. Wrap the combined roll in plastic wrap and refrigerate for at least 3 hours or until firm.
- Preheat and slice dough: Preheat the oven to 350°F (175°C). Unwrap the chilled dough roll and cut crosswise into 24 slices about 3/8 inch thick.
- Shape owl cookies: On an ungreased baking sheet, place two slices side by side to form the owl’s body. Pinch the top of each slice to create ear shapes. Place a whole cashew between the slices to serve as the owl’s beak. Repeat for each pair of slices to make 12 owls.
- Bake the cookies: Bake the cookies in the preheated oven for 12 to 15 minutes or until they are set and slightly golden around the edges. Remove from oven and cool on the baking sheets for 5 minutes.
- Decorate the owls: While the cookies are still warm, place two striped chocolate kisses on each for eyes, pointed side down, so they melt slightly. Top each kiss with a semisweet chocolate chip to complete the owl’s eyes. Let the cookies cool completely on wire racks before serving.
Notes
- Chilling the dough is crucial to make slicing easier and keep the owl shapes intact during baking.
- If you prefer a stronger chocolate flavor, consider using semi-sweet melted chocolate instead of unsweetened for the chocolate dough.
- Use waxed paper to prevent sticking and make rolling the chocolate dough easier.
- Ensure the egg is at room temperature before mixing to help with dough consistency.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 owl cookie
- Calories: 190
- Sugar: 13g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 25mg
