Star Wars treats: 'Wookiee Cookies'

Chef Char shares Wookiee Cookies

GRAND RAPIDS, MICH. - WZZM 13 continues to celebrate the opening weekend of "Star Wars: The Last Jedi" with some tasty treats.

In the video above, Chef Char Morse shares her recipe for "Wookiee Cookies".


  • ¾ cup sugar
  • ½ cup butter, softened
  • 1 tablespoon vegetable oil
  • 2 tablespoons cornstarch
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup cocoa powder
  • 2 cup flour


  • Preheat oven to 375 degrees and grease your baking sheets.
  • In a mixing bowl, cream together the butter, sugar, oil, and vanilla until fluffy. Add eggs and mix well.
  • In a small bowl whisk together flour, baking powder, cornstarch, and cocoa powder. Add to creamed mixture slowly, until dough forms into a ball.
  • Sprinkle a counter or cutting board with additional cocoa powder to avoid sticking. Roll the dough to about ¼ inch thickness and cut with gingerbread men cookie cutters. Using the tines of a fork, press all over the cookies to look like "Wookie Fur"
  • Bake in preheated oven for 8 minutes or until it starts to smell like chocolate.  (Cook time will vary, depending on how big the cookie cut outs are in size and thickness.)
  • Cool on wire racks.

Simple Decoration Option:

When cool, use chocolate icing or black icing purchased at the super market to pipe the strap from Chewbacca's satchel across the chest of the cookies. Decorate with sugar pearls to complete the buckles.  Add two black eyes and a black nose with a white smile.  

Another Decoration Option:

Toast coconut in the oven by placing flaked coconut in a shallow pan while cookies bake.  When the cookies have cooled, frost each with brown-colored royal icing or any chocolate frosting.  Place cookies frosting side down into toasted coconut.  Pipe the strap from Chewbacca’s satchel across the chest of the cookies.  Decorate with sugar pearls to complete the buckles.  Add two black eyes and a black nose with a white smile.  

Royal Icing


  • 3 oz. pasteurized egg whites
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • Wilton gel colors brown and darkest black


  • Using an electric mixer, whisk the pasteurized egg whites until frothy.  
  • Add the vanilla extract then slowly add the sugar, about ½ cup at a time, until all four cups have been added.  
  • Continue mixing until the frosting looks shiny.  
  • Divide out frosting for white, brown or black icing for decorating.  Place colored frosting in piping bags with tips or use a plastic bag and cut one of the corners off.  
  • Store in airtight container in refrigerator for up to 3 days.  

Join Chef Char in an upcoming cooking class in Kitchen 242 at the Muskegon Farmers Market.  

You can learn more about Chef Char Morse on her blog,


© 2018 WZZM-TV


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