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Slightly crisp, crackly dark chocolate cookies (made with rich IMPERIAL dark brown sugar and IMPERIAL granulated sugar), rolled in IMPERIAL granulated sugar before baking ~ topped with white peanut butter cups for the GHOSTS, with bloody red eyes.
Although IMPERIAL SUGAR is one of my sponsors for #CHOCTOBERFEST, it is truthfully the only dark brown sugar that I've ever used (and I only use dark brown sugar, whenever a recipe calls for brown sugar). It has a deep rich flavor and stays nice and moist between uses. **
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GHOST Peanut Butter Cup CHOCOLATE SNAPS
1 cup IMPERIAL granulated sugar
1/2 cup firmly packed IMPERIAL dark brown sugar
1/2 cup vegetable oil…………………….………..1 tsp. vanilla
1 tsp. dark chocolate syrup……………………. 1/2 tsp. instant coffee powder
3 oz. (3 sq.) unsweetened chocolate, melted & cooled
2 eggs……………………………………………………..2 cups all-purpose flour
1 tsp. baking soda…………………………………..1/2 tsp. salt
extra IMPERIAL granulated sugar to roll cookies in
3 dozen WHITE Reese's mini peanut butter cups (unwrapped)
6 dozen red balls/pearls
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Preheat oven to 350. Line baking sheets with parchment paper & set aside.
In electric mixer bowl, beat the sugar, brown sugar and oil until light and fluffy. Add the vanilla, eggs, melted chocolate and chocolate syrup; blend well.
Next, beat in the salt, instant coffee powder and baking soda. Scrape down the sides of the bowl, and gradually beat in the flour on low speed (then raise speed to medium high and blend thoroughly). If you want, you can refrigerate the dough up to 24 hours now (covered with plastic wrap).
Roll dough into about 1” balls (3/4 of a small cookie scoop). Then roll each cookie in granulated sugar, and put them about 2” apart on the baking sheets.
Bake for 8-12 minutes or until they’re slightly firm on top (depends on your oven and how crisp you want them). {The cookies will puff up, then flatten and crack during baking.}
As soon as the cookies come out of the oven, put the unwrapped white peanut butter cups on each one (wider side down), twisting gently just a little (so that it melts a little and sticks to the cookie). By the time you get to the end of the pan, the top of the peanut cups should be slightly soft so that the little red balls will stick as 2 red eyes on each one. (If the tops of the PB cups aren't melted enough, use a toothpick to get a little of the melted white chocolate from the bottoms to use as "glue" for the red eyes.) Let them cool on the pan a few minutes before removing to a rack or paper to cool COMPLETELY.
Makes about 3 dozen cookies
In 1843, along the banks of Oyster Creek in what would later become Sugar Land, the Williams brothers built a mule-powered sugar mill, began grinding sugar cane, and a Texas legacy was born. The Imperial Sugar Company is the one of the oldest continuously operating companies in the State of Texas and was founded by one of the original 100 families brought to the state by Stephen F. Austin.
For 175 years, Imperial Sugar has been a trusted name in family kitchens all across the south. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations. We’re the secret ingredient in family-favorite recipes handed down from one generation to another. Home cooks know that when you bake with love and Imperial Sugar, that’s when memories are made. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Our family of products includes granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend). Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results. |