Halloween Cauldron Cookies
Delightful cookies combining chocolate chips, candy corn, and a soft chewy texture, perfect for Halloween celebrations.
Ingredients
Main Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup chocolate chips
- Candy corn for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Gather all ingredients.
Mix Dry Ingredients
- In a mixing bowl, whisk together the flour, baking soda, and salt.
Cream Butters and Sugars
- In a separate bowl, cream the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
Add Eggs
- Beat in the eggs one at a time, mixing thoroughly after each addition.
Combine Mixtures
- Gradually add the dry mixture to the wet ingredients, stirring gently until combined.
Fold in Chocolate Chips
- Fold in the chocolate chips until evenly distributed.
Shape Cookies
- Drop spoonfuls of dough onto the lined baking sheet, spacing them about 2 inches apart.
Bake
- Bake for 10-12 minutes until edges are golden brown and centers still look soft.
Decorate
- While warm, gently press a few pieces of candy corn into the top of each cookie.
Cool and Enjoy
- Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for 4-5 days or refrigerate for longer freshness.