Wide-eyed, pointy-eared, and lively (thanks to a healthy dose of electricity), Sparky makes the perfect model for this bull terrier-ific treat.
- Batch of chilled sugar cookie dough (homemade or store bought)
- Rolling pin
- Wax paper
- Kitchen knife
- Baking sheet
- Cooling rack
- Chocolate chips or chocolate Candy Melts
- Small microwavable bowl
- Small spoon
- Butter knife
- White Mentos mints
- Chocolate sprinkles
Cutting should be done by an adult.
Heat the oven to the specified temperature for the cookie dough. Meanwhile, print and cut out the template pieces.
Roll out the dough on a floured surface to ¼-inch thickness and then use the template and kitchen knife to cut out a bunch of Sparky heads. Bake the cookies according to the recipe directions and transfer them to the cooling rack. Next, cut a pair of cookie dough ears for each head. Bake (they won’t take as long as the heads) and cool them as well.
Melt ½ cup or so of chocolate chips or Candy Melts in a microwavable bowl, heating them for 10- to 15-second intervals until they are soft enough to stir into a smooth consistency.
Attach a pair of cookie ears to each head. First, flip the ears over so the flat undersides face up. Spread melted chocolate on the lower ¼ inch of each ear, and then stick them in place to the underside of the head.
Now add eyes. Working with one cookie at a time, spoon two nickel-size dollops of melted chocolate where the eyes go. Gently press a Mentos candy onto each dollop so that the chocolate oozes out a bit underneath it. Use the tip of a toothpick to add tiny chocolate pupils to the eyes. (Note: Your can reheat the chocolate in the bowl or melt a new batch, as needed.)
Attach a raisin nose to the tip of each cookie with a bit of chocolate “glue.”
For the finishing touch, use the toothpick to apply chocolate eyebrows. Likewise, add a curved chocolate cut line on each Sparky cookie nose and embellish it with a few sprinkle stitches before the chocolate hardens.