Description
These Halloween Cauldron Cookies are festive, colorful treats perfect for the spooky season. Soft and chewy with melty chocolate chips inside, these cookies are easy to make and can be customized with fun food coloring to resemble magical cauldrons. Perfect for Halloween parties or seasonal snacking, they offer a delicious balance of buttery sweetness and rich chocolate flavor.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- Food coloring (optional)
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter and Sugars: In a large bowl, use a mixer to cream together softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which creates a tender cookie texture.
- Add Eggs and Vanilla: Mix in the two eggs one at a time, beating well after each addition. Add the vanilla extract and scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly distributed.
- Incorporate Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough. Gently fold in the semi-sweet chocolate chips to distribute them evenly.
- Add Food Coloring (Optional): If desired, divide the dough into portions and knead in food coloring to create vibrant cauldron-colored cookies for a festive look.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 30 minutes to help the cookies keep their shape during baking.
- Scoop and Bake: Using a tablespoon, scoop the dough onto the prepared baking sheets, spacing the cookies apart to allow for spreading. Bake for 10-12 minutes until the edges are golden but the centers remain soft and chewy.
- Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, allowing them to set properly.
Notes
- For best results, use room temperature eggs for easier mixing and better texture.
- You can customize the colors by dividing the dough and adding various food colorings.
- Do not overbake; cookies should be soft in the center after cooling.
- Store cookies in an airtight container to maintain freshness for up to one week.
- For a dairy-free version, substitute the unsalted butter with a plant-based butter alternative.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
