Description
Halloween Cauldron Cookies are soft chocolate cookies decorated as bubbling cauldrons with black icing, neon-green “potion,” and candy eyes. They’re fun, festive, and perfect for a Halloween party craft treat.
Ingredients
Cookie base:
All-purpose flour
Dutch cocoa
Baking soda
Fine salt
Wet:
Unsalted butter
Granulated sugar
Brown sugar
Egg
Vanilla
Black cauldron finish:
Black gel food color for icing or edible black spray
Potion topping:
Royal icing or buttercream tinted neon green
Optional white candy melts
Bubbles and details:
Green/black sprinkles
Candy pearls
Mini gumballs
Candy eyes
Instructions
1. Beat butter with granulated and brown sugar until fluffy, then add egg and vanilla.
2. Mix in flour, cocoa, baking soda, and salt just until combined.
3. Scoop dough into 1.5–2 tablespoon portions, roll into discs, and chill 15 minutes.
4. Bake at 350°F for 9–11 minutes; cool on sheets 5 minutes, then rack-cool fully.
5. Pipe black icing ovals on cooled cookies, leaving the top open as the cauldron rim.
6. Tint icing neon green; pipe a pool above the rim and add a few drips for potion effect.
7. Decorate with candy pearls, sprinkles, and candy eyes as bubbling brew details.
8. Optional: Bake cookie cups in mini muffin tins, indent centers, then fill with icing potion.
Notes
Chill dough for cleaner edges and minimal spread.
Let black icing crust before adding green to avoid color bleeding.
Use royal icing for firm, transport-friendly layers; add buttercream accents for bubbles.
Add handles with black icing arcs or small chocolate-dipped pretzels.
Freeze undecorated cookies up to 2 months; decorate after thawing for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Halloween
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg