Description

Create magical Spellbinding Cauldron Cookies with a gooey center, perfect for Halloween. This easy recipe uses pantry staples and offers vegan and gluten-free options.

Ingredients

Scale

1 cup Butter (or margarine/vegan butter)
1 cup Brown Sugar (or coconut sugar)
1 cup Granulated Sugar
2 large Eggs (or flax eggs: 1 tbsp ground flaxseed + 3 tbsp water)
2 cups All-Purpose Flour (or gluten-free flour blend)
1 tbsp Baking Powder
1 tsp Salt (kosher salt recommended)
1 cup Candy Melts (various colors)
1 cup Sprinkles (Halloween-themed)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together softened butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy, about 3-5 minutes.
Incorporate eggs one at a time, beating well after each addition until smooth.
Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not over-mix.
Using a cookie scoop or spoons, drop generous amounts of dough onto the prepared baking sheet, spacing them about two inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers still appear soft.
Let the cookies cool for 1 minute on the baking sheet before transferring them to a wire rack.
Once cooled, melt the candy melts, drizzle over the cookies, and finish with Halloween-themed sprinkles while the coating is still wet.

Notes

Chill cookie dough for up to 24 hours for enhanced flavor and texture.
Store cookies in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze for up to 3 months.
Reheat in the microwave for 10-15 seconds for a warm, gooey treat.
For a gluten-free option, use a 1:1 gluten-free flour blend.
For a vegan option, substitute butter with vegan butter and use flax eggs.

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 10 g
Sodium: 150 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 30 mg

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