Hey there, sweet tooth pals!
Got some leftover Halloween candy lying around? Don’t toss it just yet!
I have a fun twist for you: Christmas cookies with a spooky surprise!
These cookies are a festive treat that mixes holiday cheer with a touch of Halloween fun.
Trust me, your taste buds will thank you!
Let’s whip up some magical cookies together! 🍪✨
Preparation Time | 180-300 minutes |
Cooking Time | 9-10 minutes |
Total Time | 189-310 minutes |
Level of Difficulty | Medium |
Ingredients
- 1/2 cup softened unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 tablespoon vanilla essence
- 2 tablespoons cream or half-and-half
- 2 cups plain flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- Pinch of salt (optional, to taste)
- 1 1/2 cups candy corn (10 to 11 ounces)
- 1 cup white chocolate chips (or salted peanuts)
Step 1: Cream the Wet Ingredients
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the first five ingredients: butter, sugars, egg, and vanilla.
Mix on medium-high speed until the mixture becomes light and fluffy, about 5 minutes.
Scrape down the sides of the bowl as needed to ensure everything is well combined.
Step 2: Combine the Dry Ingredients
Stop the mixer and scrape down the sides of the bowl.
Add the next five ingredients: flour, baking soda, cornstarch, optional salt, and mix on low speed.
Mix just until incorporated, about 1 minute.
Be careful not to overmix the dough.
Step 3: Add Mix-ins
Gently fold in candy corn and white chocolate chips (or peanuts) until they are evenly distributed throughout the dough.
Ensure not to overmix.
Step 4: Form and Chill the Dough
Using a medium 2-inch cookie scoop, form mounds of dough, roughly 2 tablespoons each (you should get about 20 mounds).
Place the mounds on a large plate and flatten them slightly.
Cover the dough mounds with plastic wrap and refrigerate for at least 3 hours, or up to 5 days before baking.
Baking the dough while warm will cause the cookies to spread thin and flat.
Important Note: Make sure to strategically place candy corn pieces within the dough mounds so that they aren’t directly on the cookie sheet when baking, as they can melt, burn, or turn runny.
Step 5: Bake the Cookies
Preheat the oven to 350°F (175°C).
Line a baking sheet with a Silpat or spray it with cooking spray.
Place the chilled cookie mounds on the baking sheet, spacing them at least 2 inches apart (bake about 8 cookies per sheet).
Bake for approximately 9 minutes, or until the edges are set and the tops are just beginning to set, even if slightly undercooked, pale, and glossy in the center.
Baking for longer than 10 minutes can result in cookies with overly browned undersides.
Step 6: Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling.
These cookies will firm up as they cool.
Enjoy your deliciously gooey candy corn cookies!