All this talk of fall and the leaves changing has me in a very nostalgic mood for my favorite season. I am in love with all things fall. The apple cider, the leaf piles, the homemade donuts, the Halloween costumes, apple picking, and yes, I must admit, even the candy. I decided to make the boyfriend a fall-themed treat for when he gets back from his army class (ON THURSDAY!!), so, feeling a little adventurous after my last baking-with-candy adventure, I was ready to tackle another challenge: candy corn cookies!
Candy Corn Cookies
Recipe adapted from The Cookie Bible.
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter (softened)
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 tsp vanilla extract
2 large eggs
1 8oz bag of candy corn (roughly chopped)
|Whisk together flour, salt, and baking soda. Set aside.|
|Cream together butter, sugars, and vanilla. Add eggs one at a time until combined.|
|Roughly chop candy corn. It WILL be a sticky mess, so make sure you have a sharp knife.|
|Slowly add flour to bowl, then fold in candy corn.|
|Drop by rounded tablespoonfuls onto a parchment-lined baking sheet (parchment paper is a MUST on these, unless you want to ruin your pans with orange and yellow goop)|
|Bake at 375°F for 9 minutes. Let cool on pan for 5 minutes, then transfer pan to freezer for 5 minutes. Remove carefully and allow to finish cooling completely on a wire rack.|
|The final product|
|All ready to go!|
If you are going to try these at home, I might suggest baking the cookie dough first, and then inserting the candy corns into the top for the last two minutes or so. Hopefully all this baking with candy will give some of you ideas of what to do with all that Halloween candy you will be accumulating in the next few weeks...
Love and cookies,