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New! Betty Crocker™ Count Chocula Chocolate Cookie Sandwich Kit

By Betty Crocker Kitchens
New! Betty Crocker™ Count Chocula Chocolate Cookie Sandwich
Looking for a spook-tacular treat for Halloween? Our new Count Chocula cookie sandwiches are chocolaty perfection — and fun to make too! 

Bake Up Some Monster Magic This Halloween

Get ready to win Halloween. Our limited-edition Count Chocula Chocolate Cookie Sandwich Kit is unique, spooky-sweet and scary-simple to throw together — just mix, roll, bake and decorate. It’s so ghoulishly good, your kiddos will love getting in on the fun.

Simply add water and butter to our cookie mix, roll the dough into balls and bake them. Then comes the fun part: adding the candy eyes and squeezing on the marshmallow creme. Don’t worry if the eyes are a little crooked or if some of that sweet marshmallow oozes out — that’ll only give your cookies loads of creepy character! 

Fudgy chocolate cookies filled with marshmallow creme? Betcha they all disappear before you can say BOO! 

New! Betty Crocker™ Count Chocula Chocolate Cookie Sandwich Kit
New! Betty Crocker™ Count Chocula Chocolate Cookie Sandwich Kit
It simply isn’t Halloween without Count Chocula! Making these chocolate ghouls is as easy as mix, roll, bake and decorate — and they taste spooky good. Your kids will love getting in on the fun! 

How to Make Betty Crocker™ Count Chocula Chocolate Cookie Sandwiches

You will need:

  • 1/2 Stick (1/4 Cup) butter, margarine or spread,* softened** (not melted)
  • 1 Tablespoon Water

*Spread should have at least 60% vegetable oil.

**To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened.

Steps:

  1. Heat the oven to 375°F (or 350°F for a nonstick cookie sheet). 
  2. Stir the cookie mix, softened butter and water together in a medium bowl until soft dough forms.
  3. Shape the dough into 24 balls, about 2 teaspoons each, and place 2 inches apart on an ungreased cookie sheet.
  4. Bake for 11-13 minutes or until the edges are light golden brown. Carefully press 2 candy eyes on 12 of the warm cookies. Caution: Allow the cookies to cool for 2 minutes before removing them from the cookie sheet. 
  5. Gently squeeze the marshmallow pouch for 10 seconds to soften (do not microwave pouch). Cut a 1/2-inch tip from the corner of the pouch. Flip the cookies without eyes over and squeeze about 2 teaspoons of marshmallow filling on them. 
  6. Place the cookies with candy eyes on top of the marshmallow filling. Let stand for 30 minutes to give the filling time to set up. Store loosely covered.

Tips from the Betty Crocker Kitchens

Tip 1

If your dough is sticky, cover the bowl with plastic wrap and let the dough rest in the refrigerator for 20 minutes.

Tip 2

If your candy eyes don’t stick to the cookies, dip them in the marshmallow creme and place them back on the baked cookies.

We want to see your final creations! Share your cookies on social media and don’t forget to tag @bettycrocker.