Vampire Teeth Cookies

Vampire Teeth Cookies
  • 42M Total Time

  • 30M Prep Time

  • 13 Ingredients

Recipe created in partnership with @chefgenevieve

Ingredients and Directions


  1. Preheat overn to 375° F.

  2. Line baking sheets with parchment paper and set aside.

  3. Cream together butter and both sugars until combined. Beat in eggs and vanilla until fluffy.

  4. In a separate bowl mix flour, baking soda, baking powder and salt.

  5. Mix dry ingredients into the wet ingredients until combined.

  6. Fold in mini chocolate chips.

  7. Roll 3 Tbsp (2 oz) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.

  8. Bake cookies for 12 minutes, then transfer to a rack to cool. Once cooled, cut cookies in half.

  9. Spread gel glaze (or raspberry jam) around the edge on the bottom of every cookie half.

  10. Add 8 mini marshmallows to one half of each cookie then fold the other half on top.

  11. Add 2 slivered almonds to each cookie for the fangs.


  • 1 cup salted butter, room temp
  • 1 cup white granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 10 oz mini chocolate chips
  • 2.5 oz red gel glaze (can substitute with seedless raspberry jam)
  • 4 oz mini marshmallows
  • 2 oz slivered almonds

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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