Description
Celebrate Halloween with these festive Halloween Cauldron Cookies featuring vibrant black, green, and orange doughs filled with chocolate chips, candy-coated chocolates, and mini marshmallows. Perfect for spooky gatherings, these colorful cookies are soft, chewy, and delightfully decorated with optional edible glitter for an extra magical touch.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin spice
Mix-ins and Colorings
- 1 cup semi-sweet chocolate chips
- 1 cup candy-coated chocolate pieces (orange, black, and green colors)
- 1/2 cup mini marshmallows
- Black, green, and orange food coloring
- Optional: edible glitter for decoration
Instructions
- Preheat and Prepare 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.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and packed brown sugar together until the mixture is light and fluffy, which will create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract to enhance the cookie’s flavor.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry mixture into the wet mixture, stirring just until combined to avoid tough cookies. Add the pumpkin spice and gently mix it in.
- Divide and Color Dough: Divide the cookie dough evenly into three separate bowls. Add black food coloring to one, green to the second, and orange to the third. Mix each dough portion thoroughly until the color is uniform.
- Fold in Mix-ins: Fold different combinations of chocolate chips, candy-coated chocolates, and mini marshmallows into each respective colored dough. For instance, add black coloring dough with orange candy pieces, green with chocolate chips, and orange with mini marshmallows.
- Scoop Dough: Use a tablespoon to scoop dough balls onto the lined baking sheets, spacing them approximately 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake the cookies at 350°F (175°C) for 10-12 minutes, or until they are just set and the edges start to turn a light golden color.
- Cool and Decorate: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then transfer them to wire racks to cool completely. Optionally, sprinkle with edible glitter for a festive finishing touch.
Notes
- Be careful not to overmix the dough once the dry ingredients are added to prevent tough cookies.
- Use gel food coloring for more vibrant colors without altering the dough consistency.
- Feel free to customize the mix-ins to your preference or based on available Halloween-themed candies.
- Cooling cookies completely on wire racks helps maintain their texture and prevents sogginess.
