These Witch’s Cauldron Cookies are a delightful blend of delicious chocolate goodness with a spooky twist, perfect for Halloween or any cozy gathering. Bursting with the taste of mint and topped with festive marshmallows, this recipe will have your family enchanted and your friends clamoring for more. What’s better? You can whip up these magical treats in under 30 minutes, making them a quick and fun project for all!

As you gather around the kitchen, the warm scent of melting chocolate and freshly baked cookies will transport you to a whimsical world of witches and cauldrons. Picture your little ones helping out as they mix and swirl ingredients, their laughter echoing in the air. This recipe, tried and trusted, is bound to become a family favorite that you’ll bake year after year.

Witch’s Cauldron Cookies

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Delightful chocolate cookies with a spooky twist, perfect for Halloween or cozy gatherings.

Author: anytimesrecipegmail-com
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup salted butter (room temperature)
1 1/4 cups granulated sugar
1 large egg
1 tablespoon vanilla extract
1/2 cup Hershey’s Special Dark Cocoa powder
2 1/4 cups all-purpose flour
1/3 cup chocolate or black melting chocolates (for garnish)
3/4 cup Andes Creme De Menthe Thins (chopped)
3 1/2 cups mini marshmallows
1/4 teaspoon peppermint extract
2 drops electric green gel paste color
10 super thin pretzel sticks for garnish

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Instructions

In a mixing bowl, cream together the butter and granulated sugar on medium speed until light and fluffy.
Add the egg and vanilla extract, mixing until fully incorporated.
Sift in the cocoa powder and flour, mixing on low speed until just combined.
Press small bits of the chocolate dough into a non-stick mini cheesecake pan, leveling it off with a butter knife.
Bake in a preheated oven at 350°F for about 14 minutes.
Allow cookies to cool in the pan for 5 to 10 minutes.
Press down the centers of the cookies with a fondant rolling pin or spoon.
Let cookies cool completely, then melt the chocolates and dip the edges of the cooled cookies.
Allow the dipped cookies to dry for about 10 minutes before serving.

Notes

Chill the dough if too soft, and customize toppings as desired. Store in an airtight container.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 120mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 30mg

Why Bake Witch’s Cauldron Cookies?

Not only are these cookies a fun and festive treat, but they are also simple enough to pull together on a busy weeknight. The combination of rich cocoa, buttery dough, and colorful toppings makes this recipe truly special, and you’ll be glad to know that it takes just a few easy steps to create cookies that look as good as they taste!

How to Make Witch’s Cauldron Cookies

Ingredients:

1 cup salted butter (room temperature)
1 1/4 cups granulated sugar
1 large egg
1 tablespoon vanilla extract
1/2 cup Hershey’s Special Dark Cocoa powder
2 1/4 cups all-purpose flour
1/3 cup chocolate or black melting chocolates (for garnish)
3/4 cup Andes Creme De Menthe Thins (chopped)
3 1/2 cups mini marshmallows
1/4 teaspoon peppermint extract
2 drops electric green gel paste color
10 super thin pretzel sticks for garnish

Directions:

In a mixing bowl, cream together the butter and granulated sugar on medium speed until the mixture is light and fluffy. Be sure to scrape down the sides to ensure everything is well combined.
Once fluffy, add the egg and vanilla extract, mixing until fully incorporated.
Sift in the cocoa powder and flour to avoid lumps. Mix on low speed until just combined; you want to avoid overmixing.
Press small bits of the chocolate dough into a non-stick mini cheesecake pan, using the flat side of a butter knife to level it off.
Bake in a preheated oven at 350°F for about 14 minutes. The cookies should be puffed up but not overdone. Allow them to cool for 5 to 10 minutes in the pan.
With a small fondant rolling pin (or a spoon), press down the centers of the cookies to make space for our minty filling. Remove cookies from the pan and let them cool completely.
To prepare the garnish, melt the chocolates in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip the edges of the cooled cookies in the melting chocolate and let them dry for about 10 minutes.

How to Serve Witch’s Cauldron Cookies

To serve these enchanting cookies, arrange them on a Halloween-themed platter. Add some pretzel sticks standing upright in the center of the cookies, like broomsticks for your little witches! You could also sprinkle some extra Andes mints for a festive touch.

How to Store This Recipe

Keep your Witch’s Cauldron Cookies fresh by storing them in an airtight container. They can last for about a week at room temperature or up to two weeks in the refrigerator. Just be sure to separate layers with parchment paper to keep them from sticking together.

Tips to Make Witch’s Cauldron Cookies

Chill the Dough: If you find the dough too soft to work with, chill it in the refrigerator for about 30 minutes before pressing it into the pan.
Customize the Toppings: Feel free to substitute the Andes mints with other candies or sprinkles that suit your occasion , think orange and black for Halloween or pastel colors for a springtime party.
Make a Batch Ahead: These cookies can be made ahead of time and frozen for a quick treat. Just pop them out about 30 minutes before serving to let them thaw.

Variations on Witch’s Cauldron Cookies

If you’re feeling adventurous, try adding a layer of green frosting on top of the cookies before topping with marshmallows and pretzels. This will give your cauldron cookies a lively, bubbling look that’s perfect for Halloween fun!

FAQs

1. Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of salt to balance the flavors.

2. Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend that is suitable for baking.

3. How do I get the best shape for my cookies?

Using a mini cheesecake pan provides a perfect shape for these cookies, but a regular flat baking sheet works too , just shape them into small rounds before baking!

Now, roll up your sleeves and get ready to create some magical memories in the kitchen. Happy baking with these delightful Witch’s Cauldron Cookies!