Exploding Candy Corn Cookies
Today I’m going to share my favorite Halloween recipe and my favorite spooky memory. Once upon a time in the third grade, Emily B checked a book about spells and witchcraft out of the public library and snuck it into our Catholic school. We were obsessed. It felt so scary and wrong and fun. And before we knew it we had convinced ourselves that we were under a terrible spell. We had no choice but to travel by way of broomstick to the home of the Head Witch (HW) for the curse to be reversed. I was terrified. But it was the only way. We had to go. So we made a plan.
These cookies are frighteningly addictive and scream to be shared. Spooky enough for Halloween, but pretty like Autumn leaves. Don't be scared to try them!
- 1/2 c butter, slightly softened
- 1/2 c sugar
- 1/2 c brown sugar
- 1 egg
- 1 t vanilla
- 1 c flour
- 1/3 c cocoa
- 1/2 t baking soda
- 1/8 t salt
- 1 c candy corn
Crumble the candy corn with your hands. Some candy corn is easier to break than others. As long as they are at least in half, the cookies will work out fine. I tried a food processor and a kitchen hammer. It works best to crumble with your hands.
In a medium mixing bowl, beat the butter with a hand mixer. Add the sugar, brown sugar, egg, and vanilla beating after every ingredient is added.
In a large mixing bowl, stir the flour, cocoa, baking soda, and salt together until well mixed.
Add the sugar and butter mixture to the dry ingredients. Beat with the hand mixer for two minutes.
Add the crumbled (or at least broken) candy corn and stir until incorporated into the batter.
Preheat the oven to 350. Refrigerate the batter for at least an hour until it is firm and easily rolled without sticking to your hands.
Roll the batter into teaspoon sized balls and place on a cookie sheet about two inches apart. Leave room for the exploding/seeping candy corn!
Bake for 8-10 minutes. 9 minutes was perfect in my oven.