Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Witchs Cauldron Cookie Cups
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- Level: Easy
- Total: 2 hr 15 min (includes chilling and cooling time)
- Active: 30 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 197
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 58 mg
These Cauldron Cookie Cups are wickedly fun treats perfect for Halloween parties and spooky season baking. Soft chocolate cookie cups are filled with a white chocolate ganache tinted green, then topped with festive sprinkles and candy eyes for a playful, bubbling-cauldron look. Equal parts cute, creepy and delicious, they’re the kind of desserts that disappear like magic.
- Level: Easy
- Total: 2 hr 15 min (includes chilling and cooling time)
- Active: 30 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 197
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 58 mg
Ingredients
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Directions
- Whisk together the flour, cocoa powder and salt in a medium bowl. Set aside.
- Beat the butter, brown sugar and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until lightened in color and smooth but not fluffy, about 2 minutes. Beat in the vanilla and egg until smooth. With the mixer on low, add the flour mixture in 2 additions and beat until combined and a dough forms with no dry spots. Stir with a rubber spatula to ensure everything is incorporated. Cover with plastic wrap and refrigerate until firm, about 1 hour.
- Meanwhile, add the white chocolate to a heatproof bowl. Microwave the heavy cream in a microwave-safe bowl until steaming, 1 to 1 1/2 minutes. Pour over the chocolate and set aside for 2 minutes, then whisk in the sanding sugar and matcha powder until smooth and fully combined. Press a sheet of plastic wrap over the top surface to prevent a skin from forming. Refrigerate until ready to use.
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Lightly grease a 24-cavity nonstick mini muffin pan with cooking spray. Divide the dough into 24 pieces using a cookie scoop (about 1 heaping tablespoon each) and fill each cavity with the dough piece. Press the dough flat using your fingers.
- Bake until the cookie cups are puffed in the center and the tops are matte, 10 to 12 minutes. Working quickly, lightly press down the center of each cup using the handle of a wooden spoon. Set the pan on a wire rack to cool completely, about 30 minutes. Once cool, run a knife or small offset spatula around the cups to loosen and transfer to a large serving platter.
- Transfer the matcha ganache to a resealable plastic bag or piping bag. Cut off the tip and pipe some ganache into each cookie cup, allowing for some drips over the edges. Decorate the tops of the cups with a candy eye in each and an assortment of the lime green sprinkles and dragées.
