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Salted Chocolate Caramel Witch Hat Cookies

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These salted chocolate caramel witch hat cookies are a quick and easy Halloween treat featuring a crisp cookie base topped with gooey caramel and bittersweet chocolate, finished with a sprinkle of sea salt for the perfect salty-sweet balance.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1/2 cup (50g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 20 soft caramel candies (about 7 ounces or 200g), unwrapped
  • 1 cup (170g) bittersweet chocolate chips (60-70% cacao recommended)
  • 1 teaspoon coarse sea salt, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
  3. Using a hand or stand mixer, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy (about 3-4 minutes).
  4. Beat in the egg and vanilla extract until fully combined, scraping down the sides as needed.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  6. Roll tablespoons of dough into balls, then press each into a flat disc about 2-3 inches (5-7.5cm) wide on the baking sheets, leaving space for spreading.
  7. Bake for 10-12 minutes until cookies look set but still soft in the center.
  8. Remove the cookies from the oven and let them cool on the sheets for 5 minutes. Transfer to wire racks to cool completely.
  9. Melt the caramel candies in a microwave-safe bowl at 20-second intervals, stirring in between, until smooth and pourable.
  10. Spoon a small dollop of melted caramel onto the center of each cookie and let it set slightly (about 5 minutes).
  11. Melt the bittersweet chocolate chips in a microwave or double boiler until smooth, using 20-second bursts if microwaving.
  12. Dip the tip of a small spoon or your finger into the melted chocolate and carefully shape a peak over the caramel, creating the witch hat point. Allow chocolate to harden with a glossy finish.
  13. While the chocolate is still wet, lightly sprinkle a pinch of coarse sea salt on top of each witch hat.
  14. Allow the cookies to rest at room temperature or in the fridge for 15-20 minutes until the chocolate and caramel have firmed up completely.

Notes

If caramel thickens too much while topping, microwave for a few seconds to loosen. If chocolate cracks, gently remelt and smooth with a fingertip. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and dairy-free chocolate chips. Store cookies in an airtight container at room temperature for up to 3 days or freeze individually wrapped.

Nutrition

Keywords: Halloween cookies, salted caramel, chocolate cookies, witch hat cookies, easy Halloween treats, caramel chocolate dessert

Find it online: https://clunkcook.com/salted-chocolate-caramel-witch-hat-cookies-recipe-easy-halloween-treats/