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Halloween Cauldron Cookie Creation: 7 Spooky Delights Await Recipe

Halloween Cauldron Cookie Creation: 7 Spooky Delights Await Recipe
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★★★★★

5.1 from 11 reviews

Create a festive treat with this Halloween Cauldron Cookie recipe featuring a delightful blend of chocolate chips and candy corn that captures the spooky spirit perfectly. These soft, chewy cookies are easy to make and ideal for parties or a fun Halloween snack.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1 cup chocolate chips
  • 1 cup candy corn

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature when you’re ready to bake.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to make sure the leavening and seasoning are evenly distributed.
  5. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, blending just until combined to avoid overmixing, which can make cookies tough.
  6. Fold in Mix-ins: Gently fold in the chocolate chips and candy corn to evenly incorporate these delicious additions throughout the dough.
  7. Shape Cookies: Drop spoonfuls of dough onto an ungreased baking sheet, spacing them about 2 inches apart to allow room for spreading.
  8. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centers remain soft.
  9. Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly.

Notes

  • For chewier cookies, slightly underbake by pulling them out at 10 minutes.
  • You can substitute candy corn with other Halloween candies like mini M&Ms or pumpkin-shaped candies.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
  • Use parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.

Nutrition

Keywords: Halloween cookies, spooky cookies, candy corn cookies, chocolate chip cookies, Halloween dessert, festive treats

Find it online: https://bakedbylisa.com/halloween-cauldron-cookie-creation-7-spooky-delights-await-recipe/