Description
Delightfully creative Owl Cookies featuring a blend of peanut butter and chocolate doughs, decorated with cashews and chocolate pieces to resemble adorable owls. These soft, chewy cookies are perfect for festive occasions or a fun baking project with kids.
Ingredients
Scale
Cookie 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 dough base: In a large bowl, beat softened butter, creamy peanut butter, and packed brown sugar together until well blended. Then beat in the room temperature egg and vanilla extract until combined smoothly.
- Mix dry ingredients: In another bowl, combine all-purpose flour, quick-cooking oats, baking powder, and salt. Gradually add this mixture into the creamed butter mixture, beating well until dough forms evenly.
- Chill dough: If the dough feels too soft to handle, cover and refrigerate it for 1 hour or until firm enough to shape. Next, divide dough in half.
- Shape and layer dough: Shape one portion into an 8-inch-long roll. Mix melted unsweetened chocolate into the remaining dough. Roll this chocolate dough between two sheets of waxed paper into an 8-inch square. Place the plain roll on top of the chocolate dough square, wrap the chocolate dough around the plain dough, pinching the seam to seal completely. Wrap tightly and refrigerate for 3 hours or until firm.
- Preheat oven: Set oven to 350°F (175°C) to prepare for baking the cookies.
- Slice and form owls: Unwrap the dough and cut it crosswise into 24 slices about 3/8 inch thick. To assemble owl shapes, place two slices side by side on an ungreased baking sheet and pinch the top of each slice to create ears. Insert one whole cashew between the slices to form a beak. Repeat with all slices.
- Bake the cookies: Bake for 12 to 15 minutes or until the cookies are set but still soft. Remove from oven and cool on the baking sheets for 5 minutes before transferring to wire racks.
- Decorate the owls: While the cookies are still warm, place two striped chocolate kisses on each cookie for eyes, pointed side down. The kisses will melt slightly, helping them stick. Top each chocolate kiss with a semisweet chocolate chip to complete the eyes.
- Cool completely: Allow the decorated cookies to cool thoroughly on wire racks before serving or storing.
Notes
- For firmer dough, ensure chilling times are respected before shaping to make handling easier.
- Use room temperature egg and softened butter to blend ingredients smoothly and achieve better texture.
- Chocolate kisses may melt quickly; handle warm cookies gently when decorating.
- These cookies keep well in an airtight container for up to 5 days.
- Optional: Substitute creamy peanut butter for any nut or seed butter in case of allergies.
Nutrition
- Serving Size: 2 cookies
- Calories: 210
- Sugar: 14g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
