These cookies will haunt your dreams, but in a good way.
I wanted to make some Inverted Nipple Cookies the other day, but I didn’t have any chocolate kisses. I did have some chocolate chips, though, and unwrapping chocolate kisses gets old pretty fast.1
I didn’t want to mix the chips in the way you do with chocolate chip cookies. Besides, the best thing about Inverted Nipple Cookies is chomping on the big chunk of chocolate in the middle.
I did have a few candy molds, though, one of which makes little skulls. Eureka.
- The Skulls!
- Chocolate chips, whatever kind you like: Milk chocolate, dark, semi-sweet
- Food-grade silicone skull candy molds2
Ready? Here we go:
Melt chocolate; pour into molds (duh).
Once you’ve unmolded all your skulls, pop ’em in the freezer. You want them to be frozen solid.
- The Cookies!
- 1 cup peanut butter
- 1 cup sugar
- 1 large egg
- 1 tsp. vanilla extract
- 30 milk chocolate skulls
Preheat oven to 350°.
Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla.
Roll into 1–1/4‑inch balls (I like to use a melon baller for this). Place 2 inches apart on ungreased baking sheets. Bake until tops are slightly cracked, 10–12 minutes.
Let them sit for about 5 minutes, then smoosh a skull into each one.
If you get in a hurry adding the chocolate, it can melt on you. Inverted Nipple Cookies are so named because they melted on me once and looked like this: →
I do have to admit, though, that the Faces of Death Cookies still look pretty cool even if the skulls melt.
If you time it right you get an ossim-looking skull:
If it melts a bit you might also get a Head Shot Cookie, with chocolate brains and chocolate blood coming out of the chocolate skull:
But even if it melts a lot, you can get some scary quasi-Frighteners/Lost Ark Melting Nazis/Melting Terminator cookies: