halloween chocolate chip cookies

• prep time: 20 minutes
• cook time: 23-25 minutes
• yield: 15-20 cookies

cookies

• 1 box pillsbury purely simple™ chocolate chip cookie mix
• 1/2 cup unsalted butter, room temperature
• 1 egg
• 1/3 cup festive sprinkles, optional

instructions

• preheat oven to 350°f
• line an 8x8-inch baking pan with parchment paper
• in a large mixing bowl with an electric mixer, combine cookie mix, butter, and egg until a soft dough is formed
• if using, fold in sprinkles and mix until they are evenly incorporated
• spread cookie dough into prepared pan
• bake in preheated oven for 23-25 minutes
• remove pan to wire rack and cool completely
• once the cookies are cool, prepare the buttercream

buttercream

• 1 cup unsalted butter, softened
• 3 1/4 cups powdered sugar, sifted
• 1 1/2 teaspoons pure vanilla extract (this helps maintain the bright white color)
• 1-2 tablespoons milk
• gel food dye, optional

instructions

• in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, cream butter on medium-high speed for about 6 minutes
• with the mixer on low speed, slowly add in powdered sugar, and continue beating until well blended
• add in vanilla, and 1 tablespoon of milk
  • blend on low speed until moistened
• if needed, add additional milk 1 teaspoon at a time, until you reach the desired consistency. beat at high speed until frosting is smooth and fluffy; about 5 more minutes.
• if desired, use gel food dye to color the frosting.
• spread frosting onto cookie bars, or use a small biscuit cutter to cut the cookie bars into small circles
• pipe frosting onto cookies and top with festive sprinkles

notes

• this buttercream recipe makes a generous amount of frosting. if you do not desire to pipe the frosting onto the cookies, cut the buttercream recipe in half.