Happy Halloween everyone! Hope you liked yesterday’s Halloween themed recipe day because I have another great Halloween recipe to share with you today!
When I saw this recipe for Candy Corn Chocolate Chip Cookies on Food & Wine’s website, I knew I had to make them for our “grown-up” Halloween treat tonight. I didn’t really follow their recipe but instead, simply followed the standard Tollhouse chocolate chip cookie recipe and substituted some of the chocolate chips with candy corn.
A word of caution: When the candy corn heats up, it sticks to the baking sheet pretty badly so you will want to not place any candy corn near the edges of the cookies or at the very bottom or you’ll have a sticky burnt sugar mess on your hands–definitely learned that the hard way! Or, if you’re smarter than I am, you might just want to bake them on parchment paper. Along the same vein, you’ll want to let these cookies cool completely before serving so that the candy corn has a chance to re-harden and doesn’t pull out any fillings!
These will definitely satisfy the trick or treating sweet tooth!
Candy Corn Chocolate Chip Cookies Recipe
Makes about 2 dozen large cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 large eggs
1 cup semi-sweet chocolate chips
1 cup candy corn
Pre-heat oven to 375 degrees.
Combine flour, baking soda, and salt in a small bowl. Beat butter, both types of sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and candy corn.
Drop about 1 tablespoon of cookie dough on baking sheet to form each cookie.
Bake for about 9-11 minutes, until golden brown.