Description
These Halloween Cauldron Cookies are soft, gooey, and packed with chocolate chips and festive sprinkles, making them the ultimate spooky-sweet treat for fall. Easy to make and irresistibly fun, they’re perfect for parties or cozy nights in.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup Halloween sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add egg and vanilla extract, mixing until smooth and well blended.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until a dough forms.
- Gently fold in chocolate chips and Halloween sprinkles.
- Scoop tablespoon-sized balls of dough and place them 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until edges are golden and centers are soft.
- Cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
- Substitute chocolate chips with mini peanut butter cups, white chocolate, or candy corn (add candy corn after baking).
- Add a pinch of cinnamon or pumpkin pie spice for extra autumn flavor.
- Decorate with candy eyeballs or black cocoa powder for a spooky twist.
- Freeze dough balls for quick, fresh cookies anytime.
- Microwave cookies for 10–15 seconds to revive softness and melt chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
