Little Owl Cookies + How-To Video

I have an obsession with anything owl-related. They’re just so cute, and if they’re done the right way, they can be chic too. Part of the reason I love Fall so much is that all kinds of owl-adorned objects pop up. It’s yet another reason to love this time of year.

To kick off my favorite food season, I figured an owl-themed treat would be perfect. So, I whipped up some simple but adorable Little Owl Cookies that are almost too cute to eat. Don’t worry though; you’ll get past the whole cute factor when you realize how tasty these tender, chocolatey cookies are. And hello! They’re topped with Reese’s cups, Reese’s pieces, and candy corn! It’s like a Halloween treat smorgasbord!

Cute? Check. Tasty? Double check. These little guys will send you falling into autumn with a smile on your face, just like a kid collapsing into a pile of freshly fallen leaves. The cookies look like little owls but taste like soft chocolatey goodness. It’s a double-win! Kids and adults alike will hoot with glee for these cookies. Fly your butt into the kitchen and whip some up right now.

Happy Fall!

A Few Tips Before You Get Cooking:

1. Words can only do so much in describing the how-to process; you should watch the video above if you really want to get the gist of it.
2. You don’t have to use this chocolate cut-out cookie recipe; any will do. You could even use a sugar cookie recipe. My favorite chocolate cut-out cookie recipe is actually the one I used for these Chocolate Moose Cookies.
3. I give a bunch of shortcuts in the recipe and the video, so you have tons of options.
4. You can use M&M’s in place of the Reese’s Pieces, or York patties in place of the Reese’s Cups.

Little Owl Cookies

Yield – 22 cookies

Ingredients:

For the chocolate cookie dough
adapted from Smitten Kitchen

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup unsweetened cocoa powder

For decor

• 22 Reese’s cups, sliced in half
• 44 Reese’s pieces
• 22 pieces of candy corn
• White frosting/writing gel
• Yellow frosting/writing gel
• Orange frosting/writing gel

Special equipment

• medium round biscuit cutter, cookie cutter, or glass, about 2 3/4-inches in diameter
• small round biscuit cutter, cookie cutter, or shot glass about 3/4-inch in diameter (I actually used a wine bottle stopper)
  *If you can’t find something small enough, just roll out a little ball and flatten it into a circle with your hands.
• optional: piping tip to attach to writing gel (Wilton tips attach to Wilton frosting)

Directions:

1. Whisk flour, salt and baking powder in bowl and set aside. In a standing mixer fitted with the whisk attachment, beat butter, sugar, eggs, vanilla and cocoa on medium speed until well-combined. Gradually add flour mixture, and mix in on medium speed until smooth. Wrap in plastic and chill for at least one hour.
2. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Dust working surface and rolling pin with cocoa powder. Sprinkle cocoa powder on top of dough and roll out just shy of 1/4-inch thick (thicker is better!). Use the larger cutter to cut out circles. Place on prepared baking sheet. Use the smaller cutter to cut out two “eyes” for each circular “owl body” cookie and stick them centered towards the top of the owl body, right next to each other. Use a knife to cut out little triangle ear tufts (or just use your hands to shape them) and stick them on top of the owl’s head.
3. Bake 6 cookies per sheet for 8 to 11 minutes until the edges are firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool.
4. Once cookies are completely cool, proceed to decorating. Start with the candy corn beak. Use a knife to slice off the yellow top of a piece of candy corn then use any color of frosting to glue it onto the cookie, centered underneath the eyes (you don’t have to cut the candy corn. I prefer how the shorter beak looks).
5. Wings: I recommend cutting a little sliver extra off the Reese’s cup half so it’s thinner and fits better on the cookie. Then put some frosting on the back of the “wing” and attach it to one side of the owl. Add another Reese’s “wing” to the other side.
6. Eyes: Use the white frosting to draw a circle on each cookie eye. Place two Reese’s Pieces of the same color on top to represent the pupil. Press in lightly.
7. Feathers: Use yellow frosting to draw little ruffled feathers on the owl belly.
8. Feet: Use orange frosting to draw little feet on the bottom of the owl, under the belly. Make three connected humps for each foot.
9. Your owl is complete!