I didn't want to bring down the overall rating so I put in 4 stars, even though this is a comment not a review. For ease (and for kids rather than adults) you can get the same effect but using individual chocolate pudding cups. Lift the foil lid, leaving just a little bit attached, sprinkle chocolate jimmies or crushed chocolate cookies on the pudding, and insert a Pepperidge Farms Milano (or similar) cookie with R.I.P. written on it into the pudding and up against the foil cover.
These cookies are designed as accessories for our Dark Chocolate Graveyard Pots de Crème, but they also make a nice Halloween snack. Follow our simple design or cut the gravestones into more elaborate shapes topped with crosses or lunettes.
This recipe goes with Dark Chocolate Graveyard Pots de Crème
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Chill: 1 Hour
- Calories: 66
- Calories from fat: 38%
- Protein: 0.9g
- Fat: 2.8g
- Saturated fat: 1.7g
- Carbohydrate: 9g
- Fiber: 0.2g
- Sodium: 53mg
- Cholesterol: 13mg
- 2 tablespoons cocoa (or cacao) nibs (see Notes)
- 6 tablespoons butter, softened
- 1/2 cup sugar, plus extra for sprinkling cookies
- 1 large egg
- 1/2 teaspoon vanilla
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Melted semisweet or bittersweet chocolate
- 1. Preheat oven to 400°. In a blender, whirl cocoa nibs until each is about the size of a grain of rice.
- 2. In the large bowl of an electric mixer, beat butter and 1/2 cup sugar until creamy; beat in egg and vanilla.
- 3. In another bowl, whisk together flour, baking powder, salt, and cocoa nibs; gradually add to butter mixture, blending thoroughly, to form a soft dough. Divide dough into thirds, cover each portion tightly with plastic wrap, and refrigerate until firm (at least 1 hour), or up to 3 days.
- 4. On a floured board, roll out dough, a portion at a time, to a thickness of 1/8 in. (keep dough refrigerated when not in use). With a sharp knife, cut out free-form tombstone shapes (about 1 1/2 by 3 in.; cut bottom edges at an angle to make them easier to poke into the pots de crème), and place slightly apart on ungreased baking sheets. Sprinkle generously with sugar.
- 5. Bake cookies until edges are lightly browned, about 8 to 10 minutes. Transfer to racks and let cool completely before handling.
- 6. Using a pastry bag with a very fine tip, pipe the letters "RIP" in chocolate on at least 8 of the cookies. Stick these cookies into the Dark Chocolate Graveyard Pots de Crème and serve the rest of the cookies alongside.
- Note: Nutritional analysis is per cookie.
Cocoa nibs, also called "cacao nibs," give these cookies a mottled look that resembles stone. We made the recipe with both chocolate-covered nibs made by Scharffen Berger and plain nibs from Dagoba Organic Chocolate, and both worked well. Find both types in gourmet markets. Or substitute 2 tbsp. finely chopped bittersweet chocolate if you prefer. Make up to 3 days ahead; store airtight.
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