Let’s bake bad bat biscuits! These biscuits have a tender, crumbly texture and a rich chocolaty flavour. We’ll decorate them with white chocolate accents and show how you can turn them into lovely cookie pops. They make a handy gift for friends or family, and you can download the printable gift tags we used for this project at the end of this post.
- 2 large mixing blows
- kitchen scale and/or measuring cups and spoons
- rubber spatula
- cling film (plastic/saran wrap)
- rolling pin
- bat cookie cutter
- small round cookie cutter (2.5 cm/ 1 in)
- lollipop sticks
- silicone or non-stick baking mat
- baking tray ( sheet)
- black and white paper straws
More from the Bad Bats Halloween series
If you like Halloween, you’ll love our Bad Bats Halloween series! Click on the links below to discover more fun-filled tutorials and tasty treats!
- Spooky Oreo Milkshake
- Halloween Flower Pots and Drip Candles
- Swarm of Bats Wall Decoration
- Oreo Nutella Bat Bites
Packaging and gift giving
To dress the cookie pops up, insert the lollipop sticks into pretty paper straws. Use additional chocolate as glue if the lollipops don’t fit perfectly. Package the biscuits and cookie pops in small treat bags and decorate them with a ribbon and our gift tags. To display the cookie pops, pour sugar into a tall vase or jar and arrange the cookie pops to your liking.
Tip: For a pretty effect, we covered the jar in decorative paper.
Shelf life & storage of the bad bat biscuits
You can keep the biscuits in an airtight container at room temperature for two weeks or for 3 months in the freezer.
- 250 g (2 cups) all-purpose flour
- 120 g (1 cup) Dutch-processed cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 224g (1 cup / 2 sticks) butter, softened
- 200g (1 cup) granulated sugar
- 1 egg (UK & Europe: M / US, CA, AUS, NZ: L)
- 1 tsp vanilla extract
- melted white chocolate
- Sift dry ingredients. Sift the flour, baking powder, and cocoa into a mixing bowl and add the salt.
- Cream sugar and butter. Cream the butter and sugar until pale and fluffy. Add the egg and vanilla extract and stir until well incorporated. You can do this step by hand or use a mixer.
- Make the dough. Add the dry ingredients to the butter-sugar mixture and stir until perfectly combined.
- Chill the dough. Divide the dough into two equal portions and pat into flat disks with your hands. Wrap each disk in cling film and place in the fridge for an hour to chill and firm up.
- Preheat the oven. While the dough is chilling, preheat the oven to 170°C (325°F/Gas mark 3).
- Roll out the dough. Place the dough on a non-stick baking mat, sprinkle the disk and the rolling pin lightly with cocoa and roll until 1/2 cm (1/4 in) thick. This dough is too soft to transfer it, so we need to cut out the biscuits directly on the mat. To avoid sticking, dip a bat cookie cutter in cocoa powder, then cut out individual biscuits and remove the excess dough.
Tip: Space the biscuits approximately 2.5 cm (1 in) apart. Repeat this process with the second disk. Save the scraps to make cookie pops.
- Bake and cool. Place the mat on a baking tray and bake for 15 minutes. Allow the biscuits to cool on a wire rack for 30 minutes.
- Make cookie pops. To make cookie pops, roll the remaining dough into logs and flatten them with your hands. Using a small round cutter, cut out cookies. Dip lollipops stick in egg white and press them into the middle of each round. Bake for 15 minutes and let cool.
- Decorate the biscuits. Drip four small drops of melted white chocolate where the face of the bat should be. Using a toothpick, draw two of the drops into fangs. Allow the chocolate to set. To make cookie pops, add a little white chocolate to the prepared pops and attach a bat biscuit. Chill in the fridge until the chocolate has firmed up.
Printable Recipe & Gift Tags
Click on the button to download your free mini eBook. Included are the recipe for the bad bat biscuits and free printable gift tags.