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Irresistible Witch Hat Chocolate Peanut Butter Caramel Cookie Cups

witch hat chocolate peanut butter caramel cookie cups - featured image
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These festive Halloween cookie cups combine a rich peanut butter cookie base with a gooey caramel center and a chocolate witch hat topping, offering a perfect balance of sweet, salty, and gooey flavors.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (165g) creamy peanut butter
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (220g) soft caramel candies or caramel bits
  • 2 tbsp heavy cream (or coconut cream for dairy-free)
  • 20 chocolate kiss candies (dark or milk chocolate)
  • 20 small round chocolate cookies or Oreos
  • Optional: Colored icing or sprinkles for decoration

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
  2. Cream together 1 cup softened unsalted butter and 3/4 cup creamy peanut butter until smooth and fluffy, about 2-3 minutes.
  3. Beat in 1 cup granulated sugar until light, then add 1 large egg and 1 teaspoon vanilla extract. Mix well without overbeating.
  4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Dough should be thick and soft but not sticky.
  6. Using a cookie scoop or spoon, place about 2 tablespoons of dough into each muffin cup. Press dough down and slightly up the sides to form a cup shape.
  7. Bake for 10-12 minutes until edges are golden brown but centers still look slightly soft.
  8. While baking, melt 1 cup caramel candies with 2 tablespoons heavy cream in a microwave-safe bowl in 30-second bursts, stirring until smooth and pourable.
  9. Remove muffin tin from oven and immediately spoon about 1 tablespoon of caramel into each cookie cup. Let cool for 5 minutes to set slightly.
  10. Place a chocolate kiss on top of each caramel-filled cup, then press a small round chocolate cookie underneath the base of the kiss to form the brim of the witch hat.
  11. Transfer the tin to a wire rack and let cookie cups cool completely for about 30 minutes to allow caramel to set and chocolate to harden.
  12. Optionally, decorate the hats with colored icing or sprinkles for extra spooky flair.
  13. Carefully loosen edges with a small knife if needed and gently lift each cookie cup out. Store in an airtight container at room temperature.

Notes

Softening the butter and peanut butter properly is essential for smooth dough. Press dough gently but thoroughly up the sides of the muffin tin to avoid caramel leakage. Melt caramel in short bursts to prevent burning. Let caramel set slightly before adding chocolate hats to avoid melting. Store cookie cups in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: Halloween, witch hat cookies, peanut butter, caramel, chocolate, cookie cups, festive dessert, easy Halloween treat

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