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recette biscuit monstre halloween delichoc ou petits écoliers

Halloween Sugar Cookies with Chocolate Tops (Petit Écolier style)

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Halloween Sugar Cookies with Chocolate Tops (Petit Écolier style): soft, buttery cookies topped with chocolate decorated with ghosts, spiders, and skulls, a spooky and delicious treat for kids and adults alike.
SERVING:31 Sugar Cookies
COOKING TIME20 minutes
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Course: shortbread cookies, Snack
Cuisine: French
Keyword: cookie, halloween
Author: Rachida

INGREDIENTS
 
 

  • For 31 Halloween Petit Écolier–Style Cookies

Shortbread dough for cookies

  • 125 g unsalted butter softened
  • 100 g powdered sugar
  • 1 egg yolk
  • 2 tbsp milk 20 g / 0.7 oz
  • 3 g baking powder 1 tsp
  • 1 tsp vanilla extract
  • A pinch of salt
  • 320 g all-purpose flour

Halloween monster chocolate toppings

  • 400 g dark chocolate (or chocolate of your choice)
  • 4 g Mycryo cocoa butter (optional)

PREPARATION

Prepare the Sugar Cookies

  • Take the butter out of the fridge 1 hour beforehand. It must be soft for easy creaming.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the soft butter with the sifted powdered sugar until smooth and fluffy. You can also do this in a mixing bowl using a spatula or even by hand.
  • Add the egg yolk and vanilla extract, mixing well to incorporate. Then add the milk and continue mixing until the mixture is fully combined.
  • Stop the mixer and scrape down the sides of the bowl. For small batches, you can finish mixing with a spatula if needed.
  • Sift in the flour and baking powder, and mix until you have a homogeneous dough. Do not overwork it. You can check the dough’s texture in the tips above.
  • Form the dough into a log and divide it in half to make two balls.
  • Wrap each ball in plastic wrap and flatten slightly. Chill in the refrigerator for 20 minutes before rolling it out between two sheets of parchment paper. This prevents the dough from sticking and avoids having to flour your work surface.
  • Roll the dough out to 3 mm (1/8 inch) thick, then place it in the refrigerator for 20 minutes to firm it up. This makes it easier to cut and transfer the cookies without distorting them.
  • Next, cut out the shapes using the cookie cutter included in the kit. I used the Silikomart's Cookies Choc and Decora's CiocCookies cutters. Each set comes with a cookie cutter and a silicone mold to make the chocolate tops.
  • Place the cookies on a baking sheet lined with parchment paper or, preferably, on a Silpat mat. You can also use a perforated baking tray.
  • Return the sheet with the shaped cookies to the refrigerator for about 20 minutes. Gather the scraps into a ball and re-roll as before.
  • Preheat the oven to 165°C (325°F) conventional heat.
  • Bake for 20 to 25 minutes. Keep an eye on them toward the end so they don’t become too dark. Pay attention to the first batch, as baking times can vary between ovens.
  • Transfer the cookies to a wire rack and let them cool completely.

Preparing the Chocolate Toppings

  • Note: Since I only had two silicone molds and the chocolate takes some time to set before unmolding, I divided the chocolate in half and tempered each portion separately. With 200 g (about 7 oz) of chocolate, you can make around 15 to 20 chocolate plaques, depending on the mold used. You’ll have a little leftover, which you can use to stick the chocolate plaques onto the cookies.
  • Melt the chocolate (chopped or in chips) in a double boiler over low heat, removing it occasionally and stirring well. You can use it as is, but for a perfect result, I recommend tempering the chocolate according to the recommended temperature curves for the type of chocolate you choose.
  • I used a simpler tempering method with Mycryo cocoa butter.
  • Melt the dark chocolate to 50 °C (122 °F), then let it cool while stirring occasionally until it reaches 34–35 °C (93–95 °F). Add the Mycryo and mix well. Use the chocolate at 32 °C (90 °F).
  • Place the silicone molds on a rigid tray and fill each cavity with a teaspoon of chocolate. Tap the tray on the countertop to evenly distribute the chocolate and release any air bubbles. If the chocolate overflows, quickly scrape off the excess before it hardens.
  • Let the chocolate set for about an hour before unmolding. You can also prepare the chocolates the day before.
  • Carefully unmold the chocolates and stick them to the cookies using a little melted chocolate. Spread a thin layer of chocolate in the center of each cookie. Be careful: the chocolate should not be hot, or it may melt the chocolate plaques.
  • Let set before enjoying.