Make Your Own Werewolf Paw Cookies At Home

Stop and think about all of the different types of treats that you can make for Halloween. Most people are going to hit their local department store and look for some candy on sale. I’ll be the first one to admit that you can really stock up on some chocolate during this time of the year, but it is also a great time to explore your creative side as well. That is what this video helps you to do.

Halloween is traditionally about candy, but there are also many other treats that you can enjoy on and around October 31 as well. One of those treats just happens to be cookies, and if they are made right, they will be both delicious and festive. When it comes to these werewolf paw cookies, you are not going to find something that is more fun. Make a batch and your friends and relatives are absolutely going to love them, and you for making them.


There are certain criteria that I have for cookies and, before I make any, I will check that list. The recipe needs to be simple yet the end result must be delicious. In addition, they can’t be your “ordinary cookie.” These cookies fit the list perfectly.

1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup plus 2 tablespoons boiling water
1 1/2 cups (3 sticks) unsalted butter, room temperature
1/2 cup confectioners’ sugar, sifted
Pinch of salt
1 pound best-quality semi-sweet chocolate, melted and cooled
Vanilla Madeleines
1/3 cup toasted almond slivers (5 per paw)


1. Make the frosting: Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners? sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

2. Use a butter knife to spread 2 tablespoons of chocolate frosting over a madeleine cookie, leaving it a bit thicker at the back. Drag the knife forward and pull up at the end to create a “furry” texture, then press 5 toasted almond slivers (“claws”) into the tip.