If you are a regular reader of Life With Lorelai, you will remember that we put out a Call for Contributors & Guest Posters a while back. Well, I am thrilled to welcome the first of our Regular Contributors today, Deborah Ward, with Candy Corn Cookies. See her brief bio at the end of the post.
Deborah is bringing a frightfully delicious recipe to us… Are your taste buds ready?
Candy Corn Cookies
With the change in months comes a change in mindset. Yesterday, my mind was still in summer, but today all I can think about is Halloween and everything fall. And, since a girl (or boy) cannot live on pumpkin spice lattes alone, I decided to bake up some cookies.
For these amazing Candy Corn Cookies I used a basic chocolate chip cookie recipe, left out the chocolate chips, and added chocolate candies in candy corn colors in their place. I also decided to jazz them up a little bit by melting down some white chocolate with candy corn colored flecks candy bars and drizzling it on top. The results are out of this world. So delicious their scary. So amazing they’ll haunt your dreams. You get the picture.
Ingredients:
1 8oz bag of Orange, Yellow, and White Chocolate Candies
1 bag small size White Chocolate Candy bars (with yellow and orange flecks)
½ cup shortening
½ cup butter
2 ½ cups all-purpose flour
1 cup packed brown sugar
½ cup sugar
2 eggs
1 tsp vanilla
½ tsp baking soda
How to:
(Preheat oven to 375 F)
- In a large mixing bowl (or bowl of your stand mixer) beat butter and shortening on medium for 30 seconds.
- Add half of the flour, brown sugar, sugar, eggs, vanilla, and baking soda. Beat until combined.
- Beat in remaining flour.
- Divide candies (not bars) in half. Chop up one half and leave the others whole. Add to cookie dough mixture and stir by hand.
- Drop dough onto an ungreased cookie pan in 2 inch balls.
- Bake for approximately 8 to 10 minutes.
- Cool on wire rack.
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Real Life Candy Crush! I used my hand chopper for this task.
Chopping up half of the candy will make the cookies less dense and easier to munch on.
For Chocolate Drizzle Topping:
- Remove candy bars from their wrappers, break apart, and place in a medium sized microwaveable bowl.
- Microwave for 15 seconds on high, then stir. Repeat this process until all of the chocolate are melted.
- Dip a large spoon into the chocolate and then wave it back and forth over the cookies.
- Allow chocolate to harden.
Here’s a Printable Version of the Recipe:
- 1 8oz bag of Orange, Yellow, and White Chocolate Candies
- 1 bag small size White Chocolate Candy bars (with yellow and orange flecks)
- ½ cup shortening
- ½ cup butter
- 2 ½ cups all-purpose flour
- 1 cup packed brown sugar
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ tsp baking soda
- (Preheat oven to 375 F)
- In a large mixing bowl (or bowl of your stand mixer) beat butter and shortening on medium for 30 seconds.
- Add half of the flour, brown sugar, sugar, eggs, vanilla, and baking soda. Beat until combined.
- Beat in remaining flour.
- Divide candies (not bars) in half. Chop up one half and leave the others whole. Add to cookie dough mixture and stir by hand.
- Drop dough onto an ungreased cookie pan in 2 inch balls.
- Bake for approximately 8 to 10 minutes.
- Cool on wire rack.
Just a warning: Your family will be banging at the kitchen door with their torches and pitchforks, so make extra.
Happy October,
Deborah
Visit Deborah at her blog, Kentucky to Cali!
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~Lorelai
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Contact Lorelai at Lorelai@LifeWithLorelai.com
