Ingredients
1 tube (18 ounces) refrigerated chocolate chip cookie dough54 pieces candy corn1 can (16 ounces) chocolate frostingRed shoestring licorice, cut into 1-3/8-inch pieces9 thin chocolate wafer (2-1/4 inch diameter), quartered
Preparation
Bake cookies according to package directions. Cool on a wire racks.
Cut off yellow tips from 18 pieces of candy corn (discard orange and white portion or save for another use). Frost cookies with chocolate frosting.
Immediately decorate with two whole candy corns for eyes, a yellow candy corn tip for nose, six licorice pieces for whiskers and two wafer quarters for ears.
