Recipe Ingredients:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Pinch ground cinnamon
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 egg white
• 2 tbsp molasses
• 1 tsp vanilla extract
• 3 oz Caramel M&M’S
• 1/4 cup prepared caramel sauce
• 1/4 tsp flaked sea salt

Directions:

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes (+ 1 hour 10 minutes chilling time)

1. In bowl, sift together flour, cocoa powder, baking soda, salt and cinnamon. In separate large bowl, beat together butter and sugars until light and fluffy; beat in egg white until combined. Beat in molasses and vanilla. Stir in flour mixture.
2. Shape into 2 disks and wrap each in plastic wrap. Refrigerate for at least 1 hour or until chilled.
3. Preheat oven to 350°F. On lightly floured surface, roll out one portion of dough into 1/4-inch thickness. Using 2-inch round cookie cutter, cut out 12 cookies, rerolling scraps as needed.
4. Transfer to parchment paper–lined baking sheet, spacing about 2 inches apart; refrigerate until needed. Repeat with remaining dough (reserve any remaining dough for another use).
5. Place 1 M&M’S in center of 12 cookies. Cap with remaining cookies; press and seal edges using fingertips. Refrigerate for 10 minutes. Bake for 12 to 15 minutes or until tops are just set. Transfer to rack; let cool completely. Drizzle with caramel sauce and sprinkle with sea salt.

Tip:

• For double-chocolate ghoul cookies, substitute melted dark chocolate for caramel sauce.
  
  

Nutrition Facts

Per 1 cookie

• Calories 220
• Fat 10g
• Saturated Fat 6g
• Cholesterol 20mg
• Sodium 190mg
• Carbohydrate 31g
• Fiber 1g
• Sugars 19g
• Protein 2g