Cauldron Cookies with Gooey Chocolate-Peanut Butter Ganache

There’s something delightfully eerie about Cauldron Cookies bubbling with chocolatey ganache and candy “eyes.” I’ve tried these over three Halloween seasons, tweaking bake times and mix-ins until the centers stayed tender with slight bite while the crispy edges curled just so. Each batch fills the kitchen with a rich, buttery smell that summons everyone to the counter.

Why You’ll Love Cauldron Cookies

• Brownie-base cups hold a glossy, silky ganache center that stays gooey.
• Simple pantry ingredients—boxed mix plus chocolate, peanut butter, candy.
• Fun Halloween twist with marshmallow “bubbling” and Reese’s Pieces eyes.
• Rooted in autumn gatherings: a playful nod to witches’ brews.

A Little Background

On my first trial, I popped these underbaked at 9 minutes—and discovered that gentle jiggle is key for a gooey center. By year two, swapping in creamy peanut butter for half the chocolate chips added a nutty, toasted scent that everyone adored. Now, each October, they’ve become my go-to at haunted house parties.

Key Ingredients for Cauldron Cookies

• Boxed Fudge Brownie Mix (15.5 oz): Base structure—choose one labeled “fudgy” for deeper chocolate notes.
• Large Eggs (2): Bind and add moisture; room-temperature ensures even mixing.
• Vegetable Oil (1/3 cup): Keeps edges crisp; can swap half for melted butter for richness.
• Semi-Sweet Chocolate Chips (1 cup): Melts into glossy ganache; I prefer Ghirardelli for consistency.
• Creamy Peanut Butter (1/2 cup): Balances sweetness with nutty depth; natural brands must be stirred first.
• Miniature Marshmallows & Reese’s Pieces (1 cup + 3/4 cup): Marshmallows bubble under heat; candy adds color and crunch.

How to Make Cauldron Cookies

1. Preheat oven to 350°F (177°C). Lightly grease a 24-cup mini muffin pan. Personal testing note: greasing with a paper towel preserves the pan’s finish better than cooking spray.
2. In a bowl, whisk the brownie mix, eggs, oil, and 1/4 cup water until glossy batter forms, about 45 seconds. You’ll see a uniform dark sheen.
3. Use a heaping tablespoon to fill each cavity about two-thirds full. Smooth the tops so each cup bakes evenly.
4. Bake 9–11 minutes until edges pull slightly away and centers jiggle gently. In my third test batch, 10 minutes hit the sweet spot.
5. Let cups rest 5 minutes in pan. Then invert onto a wire rack to cool another 5 minutes—this prevents cracking.
6. In a small saucepan over low heat, combine chocolate chips, peanut butter, and 2 tablespoons milk. Stir constantly until silky smooth, about 3 minutes.
7. Spoon about a teaspoon of ganache into each brownie cup. Look for soft bubbling as it settles.
8. Quickly press mini marshmallows and Reese’s Pieces on top. Allow to set 20 minutes at room temperature.

Pro Tips & Troubleshooting

• Tested tip: Let batter rest 5 minutes after mixing—it bakes into deeper chocolate flavor.
• If edges brown too fast, lower oven to 325°F and extend bake by 2 minutes.
• For a spooky twist, stir a drop of green food coloring into ganache for “witch’s brew” effect.
• Doubling? Use two pans and rotate halfway; halving? Bake same temp but check at 8 minutes.

Storage & Make-Ahead Guide

Store cooled cookies at room temperature in an airtight container for up to 2 days. In the fridge, they stay fresh for 5 days—bring to room temp before serving so ganache softens. Freeze unfilled brownie cups (wrapped) for up to 1 month; fill after thawing. Always wash hands and utensils before handling and keep dairy-based ganache under 40°F if held over 2 hours.

Serving Suggestions

Arrange Cauldron Cookies around a steaming pumpkin spice latte or serve alongside vanilla ice cream for contrast. For a playful spread, tuck in gummy worms so they appear to crawl from each chocolate cup. They pair beautifully with a nutty oolong tea to cut the sweetness.

Frequently Asked Questions

• How long do Cauldron Cookies stay fresh? Store at room temperature for up to 2 days or refrigerate up to 5 days.
• Can I use homemade brownie batter instead of a mix? Yes—just measure 1¼ cups prepared batter and follow the same bake time.
• Why did my brownie cups crack? Chances are overbaking. Aim for gentle jiggle at 10 minutes, then cool in pan before removing.
• What’s the best way to melt ganache without burning? Use low heat, stir constantly, and add a splash of milk to stabilize texture.
• Can I make these ahead for a party? Bake and freeze brownie cups; thaw, then fill 2 hours before serving.
• Is there a dairy-free option? Swap chips for dairy-free chocolate and use coconut cream instead of milk in the ganache.

Final Thoughts

I love how these Cauldron Cookies balance a crisp perimeter with a tender, gooey heart—my favorite late-night nibble under dim Halloween lights. Try them with unexpected mix-ins like chopped peppermint for winter gatherings, and don’t forget to post your bubbling creations. Happy baking!

More Recipes You’ll Love

• Tate’s Bake Shop Chocolate Chip Cookie Clone Recipe – echoes the crispy-chewy texture of Cauldron Cookies
• Raspberry Swirl Cookies – offers a tangy shortbread twist alongside rich chocolate treats
• Christmas Gooey Butter Cookies – another festive, buttery cookie perfect for holiday gatherings