Recipe Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter, melted
• 1/4 cup packed brown sugar
• 2 tbsp granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup M&M’S Milk Chocolate
• 1/3 cup vanilla frosting
• 2 tbsp strawberry jelly
• 3 to 4 drops pink food coloring (optional)
• 1 1/2 cups mini marshmallows (approx.)
• 24 slivered almonds

Directions:

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes (+ 30 minutes standing time)

1. In medium bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, allspice, cloves and salt.
2. In large bowl, using handheld electric mixer, beat together butter, granulated sugar and brown sugar until light and fluffy. Add egg yolk and beat until combined. Beat in molasses and vanilla until smooth.
3. Stir flour mixture into sugar mixture and beat on low speed just until combined. Divide dough in half and wrap each in plastic wrap. Chill in refrigerator for at least 1 hour.
4. Preheat oven to 350°F.
5. Dust work surface with flour. One piece at a time, roll out dough to 1/4-inch thickness.
6. Using 3-inch house-shaped cookie cutter, cut out 18 cookies, rerolling scraps as needed. Using spatula, transfer to parchment paper–lined baking sheets and space cookies at least 2 inches apart.
7. One baking sheet at a time, bake cookies, rotating pan halfway through, for 10 to 15 minutes or until cookies are firm and lightly golden around the edges. Let cool on baking sheet for 2minutes, then transfer to wire rack to cool completely.
8. Decorate haunted Halloween house cookies as desired with M&M’S® Milk Chocolate Candies Ghoul’s Mix and icing.

Tip:

• Substitute M&M’S Milk Chocolate with M&M’S Peanut if preferred.
  
  

Nutrition Facts

Per 1 cookie

• Calories 220
• Fat 8g
• Saturated Fat 4g
• Cholesterol 25mg
• Sodium 115mg
• Carbohydrate 34g
• Fiber 1g
• Sugars 24g
• Protein 2g