Witch’s Cauldron Cookies
Delightful chocolate cookies with a spooky twist, perfect for Halloween or cozy gatherings.
- 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
Scale
- 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
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