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Muncher Tummy Cookies

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Prep Time20 minutes
Total Time1 hour

Ingredients:

Muncher template
3 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
Blue food gel dye
⅓ cup clear candy, crushed (24 pieces)

You’ll also need:
Silver sprinkles
Fondant pieces
Black icing
White icing
12 Campfire® Mini Stay Puft Marshmallows

Directions:

In a medium bowl whisk the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, cream the butter and sugar until fluffy.

Add the egg until combined, then stir in the vanilla and blue food gel dye.

With the mixer on low, slowly stir in the flour mixture. Once the dough pulls away from the sides of the mixer, the dough is ready. Divide the dough into two pieces and wrap in plastic wrap. Chill for 30 minutes.

Preheat the oven to 350° F. Prep baking sheets with silpats or parchment. Roll out the dough to 1/2-inch (Three cookies will be stacked to make one whole cookie).

Use the template to cut out 3 cookies. Place them on the baking sheet. Leave the first one as-is; this is the base cookie (Cookie 1).

For the second cookie, cut a hole out of the center for the belly area. This is the middle cookie that will be filled later (Cookie 2).

Finally, on the third cookie, cut out the belly area just as you did with the second cookie—but fill this one with the crushed candy powder. Press evenly so that it reaches all the sides of the cutout. On this same cookie, use leftover dough to create Muncher’s eyebrow and face details (Cookie 3).

Bake for 10 minutes. Let cool on the baking sheet, then move to a wire rack to cool completely.

Once cooled, use icing to stack the hollow Cookie 2 onto base Cookie 1. Fill the center with the sprinkles and fondant pieces.

Use icing to stack Cookie 3 (with the clear center) onto Cookie 2, enclosing the sprinkles in between both the top and bottom cookie.

Use black and white icings to create Muncher’s face details. With kitchen shears, cut a Mini Stay Puft Marshmallow in half. On each half, make 2 to 3 small cuts to create the fingers. Use icing to secure onto the cookie. Repeat for all 6 hands.

Once the icing is set, the cookies are ready to serve. Break open the cookies to reveal the sprinkles inside.

Recipe & Photography by: justJENN recipes

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