Pumpkin Candy Corn Cookies
Ingredients:
In a medium mixing bowl, sift together flour, baking soda, baking powder and salt. In a large bowl, using a mixer on medium speed, beat together butter, sugar, brown sugar and vanilla until creamy. Beat in egg and pumpkin until combined. Reduce mixer speed to low and beat in flour mixture until just combined. Stir in chocolate chips until combined. Chill batter in freezer for 20 minutes.
Heat oven to 350 degrees F.
Drop rounded spoonfuls of dough onto cookie sheets, spacing about an inch apart. Bake 9 minutes. Press candy corn and M&M's into each cookie. Return pan to oven and bake an additional 4-5 minutes, or until crisp around edges. Cool for 10 minutes on cookie sheet before transferring to wire racks.
Makes about 1 dozen large cookies
Ingredients:
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/3 cup canned pumpkin puree
- 1/2 cup chocolate chips
- 1/3 cup candy corn (I used s'mores)
- 1/3 cup white chocolate candy corn M&M's
In a medium mixing bowl, sift together flour, baking soda, baking powder and salt. In a large bowl, using a mixer on medium speed, beat together butter, sugar, brown sugar and vanilla until creamy. Beat in egg and pumpkin until combined. Reduce mixer speed to low and beat in flour mixture until just combined. Stir in chocolate chips until combined. Chill batter in freezer for 20 minutes.
Heat oven to 350 degrees F.
Drop rounded spoonfuls of dough onto cookie sheets, spacing about an inch apart. Bake 9 minutes. Press candy corn and M&M's into each cookie. Return pan to oven and bake an additional 4-5 minutes, or until crisp around edges. Cool for 10 minutes on cookie sheet before transferring to wire racks.
Makes about 1 dozen large cookies
I'll bet candy corn acts the same as marshmallows - evaporates/melts in the heat because it's just sugar. I've never tried this for candy corn but with marshmallows, if you freeze them, and put them in the batter right out of the freezer, they hold up better in the oven because it takes them longer to get to their melting point. That is assuming that the batter goes directly into the oven after you add the mix-ins (i.e. don't let the batter sit around long enough for the marshmallows/candy corn to come to room temp). Just an idea.
ReplyDeleteAh, true! I love this idea of freezing candy corn/marshmallows. You are brilliant!
DeleteI never thought to use candy corn on cookies, good idea! I think they should sell candy corn by the handful, "One handful, please!", because that's all I can ever manage to eat in any given season. :)
ReplyDeleteHey, I'm going to have to agree with you!
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