Prepare the Cookie Dough

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
• Add the egg and vanilla extract, mixing until fully incorporated.
• In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in chocolate chips if using.

Assemble the S’mores Cookies

• Arrange graham cracker halves on the prepared baking sheet, placing two halves side by side for each cookie.
• Divide the cookie dough into 6 large, equal portions.
• Flatten each portion slightly and place one jumbo marshmallow in the center.
• Wrap the dough around the marshmallow, leaving the top of the marshmallow exposed.
• Place each dough ball directly on top of its graham cracker base.
• Refrigerate the assembled cookies for 20–30 minutes to help prevent excessive spreading.

Bake the Cookies

• Bake at 350°F for 12 minutes, or until the cookie edges are set and the exposed marshmallows are puffed and lightly toasted.
• Remove from the oven and allow the cookies to cool completely on the baking sheet before decorating.

Create the Melting Ghosts

• Melt the white chocolate candy melts according to package instructions until smooth.
• Dip the remaining 6 jumbo marshmallows into the melted white chocolate, coating each completely.
• Spoon melted white chocolate into the center of each cooled cookie, allowing it to spread naturally into irregular puddles to create a melting ghost effect.
• Place one white chocolate-coated marshmallow upright in the center of each puddle.
• Transfer the cookies to the freezer for 5–10 minutes, or until the white chocolate has fully set.

Decorate

• Once the white chocolate has hardened, use a black edible marker or oil-based black food coloring to draw two eyes and an open mouth on each marshmallow ghost.
• Allow the decorations to dry before serving.

Cream the Butter and Sugars

• Add the softened butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment.
• Beat on medium speed for about 2 to 3 minutes, scraping down the sides and bottom of the bowl as needed, until light and creamy.

Add the Eggs, Mint, and Color

• Add the eggs one at a time, mixing well after each addition.
• Add the mint extract.
• Add the green gel food coloring, beginning with about ½ teaspoon.
• Mix until the color is evenly distributed. Add additional green coloring a small amount at a time until the dough reaches a vibrant Frankenstein-green shade.

Combine the Dry Ingredients

• In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
• With the mixer on low speed, gradually add the dry ingredients to the butter mixture.
• Mix only until the flour is mostly incorporated.

Add the Chocolate Chips and Oreos

• Add the chocolate chips and crushed Oreos.
• Fold them into the dough with a rubber spatula until evenly distributed, being careful not to overmix.

Portion the Jumbo Cookies

• Divide the dough into approximately 10 large portions.
• Shape each portion into a thick, slightly tall ball rather than flattening it. This helps the cookies stay thick as they bake.
• Place the cookies on parchment-lined baking sheets, leaving at least 3 inches of space between each cookie.
• Press a few additional chocolate chips or Oreo pieces into the tops for a bakery-style finish, if desired.

Bake

• Preheat the oven to 375F
• Bake the cookies for approximately 11 to 14 minutes, depending on their size.
• The edges should look set while the centers remain slightly soft.
• Avoid baking until the centers look completely firm. The cookies will continue cooking as they rest on the hot baking sheet.

Cool

• Allow the cookies to cool on the baking sheet for 10 to 15 minutes.
• Transfer to a wire cooling rack and cool completely before adding any Frankenstein decorations.

• In a medium bowl, whisk together the almond flour and powdered sugar. Sift the mixture through a fine-mesh sieve, discarding any large almond pieces. Set aside.
• In a clean mixing bowl, beat the room-temperature egg whites until foamy and beginning to form soft peaks.
• Gradually add the granulated sugar while continuing to beat until the meringue forms glossy, stiff peaks.
• Add the vanilla extract and purple gel food coloring. For a deeper purple shade, add a tiny amount of black gel food coloring. The color should be slightly darker than your desired final result, as it may lighten during baking.
• Gently fold the sifted almond flour mixture into the meringue in batches using a silicone spatula.
• Continue folding until the batter is smooth, glossy, and flows slowly from the spatula in thick ribbons, resembling lava.
• Avoid overmixing, as the batter should flow without becoming runny.
• Transfer the batter to a piping bag fitted with a round piping tip.
• Pipe evenly sized circles onto a parchment-lined baking sheet or silicone macaron mat.
• Firmly tap the baking sheet against the counter several times to release trapped air bubbles. Use a toothpick to pop any remaining visible bubbles.
• Allow the piped macarons to rest uncovered at room temperature for approximately 30 minutes, or until a thin skin forms on the surface.
• The macarons should feel dry to the touch, with no batter sticking to your finger when lightly touched. Depending on humidity, resting may take longer.
• Preheat the oven to 325°F.
• Bake the macarons for 10–12 minutes, rotating the baking sheet halfway through if your oven heats unevenly.
• The macarons should develop their signature feet and have firm, set tops.
• Allow them to cool completely on the baking sheet before removing.
• Match cooled macaron shells into pairs of similar sizes.
• Transfer the prepared buttercream to a piping bag and pipe a small mound or ring onto the flat side of one shell.
• Gently sandwich with the matching shell, pressing just enough to spread the filling evenly toward the edges.
• For the best flavor and texture, refrigerate the assembled macarons overnight in an airtight container to allow the shells to mature and soften slightly.
• Remove from the refrigerator approximately 20–30 minutes before serving.
• Storage: Keep refrigerated in an airtight container for up to 3–4 days, depending on the freshness and stability of the prepared buttercream.

Make the Red Velvet Cupcakes

• Preheat the oven to 350°F.
• Line cupcake pans with cupcake liners and set aside.
• In a medium bowl, whisk together the all-purpose flour, cake flour, cocoa powder, baking powder, baking soda, and salt.
• In a large mixing bowl, combine the sugar and vegetable oil.
• Add the eggs one at a time, mixing until fully incorporated.
• Mix in the buttermilk, vanilla extract, almond extract, and red food coloring until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Pour in the warm water and vinegar and mix on low speed until the batter is smooth.
• Divide the batter evenly between the cupcake liners, filling each about ⅔ full.
• Bake for 18–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs.
• Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a cooling rack.
• Cool completely before frosting.

Make the Cream Cheese Frosting

• Add the softened butter and cream cheese to a large mixing bowl.
• Beat with a hand mixer until smooth and creamy.
• Gradually add the powdered sugar, mixing on low speed until incorporated.
• Add the milk and continue mixing until the frosting is smooth and pipeable.
• Transfer the frosting to a piping bag fitted with your desired piping tip.

Decorate the Cupcakes

• Pipe the cream cheese frosting onto each completely cooled cupcake.
• Mix the cornstarch, food dye and corn syrup together until combined. Spoon or drizzle edible fake blood over the tops of the frosting.
• Allow some of the blood to naturally drip down the sides for a messy, dramatic Chucky-inspired look.
• Add as much or as little edible blood as desired, keeping the overall decoration simple and spooky.

• Wash the Granny Smith apples thoroughly to remove any wax or residue from the skin.
• Dry the apples extremely well with a clean kitchen towel or paper towels. The apples should be completely dry so the candy coating sticks properly.
• Remove the stems and firmly insert a candy apple stick into the top of each apple.
• Line a baking sheet or countertop with parchment paper. Lightly grease the parchment if desired to prevent sticking.
• Add the sugar, corn syrup, water, and red food coloring to a medium heavy-bottom saucepan.
• Stir gently just until the ingredients are combined.
• Place the saucepan over medium to medium-high heat and bring the mixture to a boil.
• Once the mixture begins boiling, stop stirring to help prevent the sugar from crystallizing.
• Attach a candy thermometer and continue cooking until the mixture reaches 300–310°F, or the hard-crack stage.
• Immediately remove the saucepan from the heat once it reaches temperature.
• Allow the bubbling to settle for about 20–30 seconds.
• Working carefully and quickly, tilt the saucepan slightly and dip one apple at a time into the hot candy mixture.
• Rotate the apple until completely coated, then lift it from the saucepan and allow the excess candy to drip off.
• Place the coated apple onto the prepared parchment paper.
• Repeat with the remaining apples. If the candy coating becomes too thick while dipping, briefly return the saucepan to low heat until it loosens again.
• Allow the candied apples to sit at room temperature for about 10–15 minutes, or until the candy shell is completely hardened.