Kwanzaa Cat Cookies

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 (17.5 oz. pouch of betty crocker chocolate chunk cookie mix
  • 1 (16 oz. can Betty crocker milk chocolate frosting, Rich & Creamy
  • 48 Chocolate chips
  • 1 Confetti sprinkles, Red
  • 1 Non-pareils sprinkles, Black

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Desserts

  • 24 Chocolate necco wafers candy pieces
  • 24 Holiday candy corn, red and green

• Liquids

  • 2 tbsp Water

• Other

  • Black edible marker

Found on tablespoon.com

Description

Ingredients

• 1 (17.5 oz.) pouch of Betty Crocker™ chocolate chunk cookie mix
• 1 egg (for cookie mix)
• 1/4 cup vegetable oil (for cookie mix)
• 2 tablespoons water (for cookie mix)
• Black non-pareils sprinkles
• 1 (16 oz.) can of Betty Crocker™ Rich & Creamy milk chocolate frosting
• 24 chocolate Necco™ Wafers candy pieces
• Red confetti sprinkles
• 48 chocolate chips
• 24 red and green holiday candy corn
• Black edible marker

Directions

• 1 Preheat oven to 350º F. Prepare cookie mix according to package instructions.
• 2 Drop cookie dough by teaspoonfuls on a cookie sheet. Bake at for 8-10 minutes.
• 3 After removing cookies from the oven, let cool, but when still soft push the black non-pareils sprinkles into the top of the cookies for the eyes.
• 4 Using the chocolate frosting, attach the chocolate Necco™ wafer to the middle of the cookie and the chocolate chips for the ears.
• 5 With a toothpick dipped in the chocolate frosting, attach the red confetti sprinkle to the middle of the Necco™ wafer for the nose.
• 6 Draw on the mouth and whiskers on the Necco™ wafer with the black edible marker.
• 7 Cut the white tip off of the holiday candy corn. With the black edible marker, make fun designs on the candy corn. Turn upside down and attach with chocolate frosting to the top of the cookie for the hat.

Nutrition