Batman Pinata Cookies
Candy filled chocolate Batman cookies.
batman cookies, pinata cookies
Beth Jackson Klosterboer
packed brown sugar
semi-sweet chocolate chips,
In a large mixing bowl, combine butter and sugar.
Cream until light and fluffy.
Mix in egg and vanilla.
Combine flour, cocoa powder, salt, and baking powder in a mixing bowl.
Pour into the butter mixture and mix just until incorporated.
Scoop out the dough and flatten into a disc then wrap in plastic wrap or place in a zip top bag.
Refrigerate for 1 hour.
Remove dough from refrigerator.
Preheat oven to 350 degrees Fahrenheit.
Roll dough out between 1/8th and 1/4 inch thickness.
Cut out 12 large Batman shaped cookies using a 4 inch cookie cutter.
Remove excess dough and place cut-outs in the freezer for about 10 minutes until firm.
Remove and peel off cut-outs then set them on parchment paper lined baking sheets and bake for 14-16 minutes until the edges are set and the tops no longer look wet and really shiny.
Roll out the remaining dough to about 1/2 inch thickness.
Cut out a few Batman shapes using the 4 inch cutter.
Use the smaller 2 1/4 inch Batman cutter to cut a hole in the center of those cookies.
Remove and re-roll the excess dough and continue until you have 6 cookies with holes in the center.
Freeze the cut-outs for 10-15 minutes until firm before transferring them to a parchment paper lined baking sheet.
Bake for 16-20 minutes.
Allow the cookies to cool completely.
Pour the melted chocolate into a disposable pastry bag or zip top bag then cut off one tip.
Pipe a small amount of chocolate on the back side of a cookie with a hole in the middle.
Set that cookie on top of a whole cookie.
Pour candy into the center of the cookie.
Pipe chocolate over the top edge of the cookie with the hole in it then immediately set a whole cookie on top.
Let the chocolate dry for 30 minutes before picking up the cookies.
Batman Pinata Cookies https://hungryhappenings.com/batman-pinata-cookies/