Ingredients

The following ingredients have 36 Servings
  • 1 ¾ cup all purpose flour
  • ½ cup cocoa powder
  • ¾ cups butter (salted)
  • ¾ cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 package caramel candies (about 14 ounces (unwrapped))
  • 1 tablespoon milk
  • candies for decorations (eyes, bones, bats, mini M&Ms, etc.)
  • black licorice laces

Instruction

  • Combine flour and cocoa powder in a medium bowl.
  • In a large bowl cream flour and sugar until light and creamy. Add egg and vanilla and beat until mixed.
  • Add flour mixture and blend on low until just combined. Chill dough for at least 1 hour until firm.
  • Place a ball of about 1 tablespoon dough into each hole of a mini muffin pan. Press down in the bottom and up the sides. Chill for 15 minutes. Preheat oven to 325° while dough is chilling.
  • Bake cookies for 8-9 minutes until puffy. Remove from oven, press down in the center and return to the oven for 1 minute.
  • Cool cookies in the muffin tin for 5 minutes then remove to a wire rack to cool completely.
  • While cookies are cooling. Melt the caramels and milk in a saucepan over low heat, stirring constantly.
  • Pour caramel into the center of the cookies, add a piece of licorice whip for the pot handle, and a few candy ingredients in the pot.