Dark Chocolate Candy Corn Cookies
Dark Chocolate Cookies studded with Candy Corns
Ingredients
- 2 sticks butter, softened to room temp
- 1 cup sugar
- 1 cup light brown sugar
- 2 tsp vanilla
- 2 xl eggs
- 2/3 cup unsweetened cocoa powder
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 1/2 cups candy corn
Instructions
- Preheat oven to 350 and line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again.
- Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined.
- Using a two ounce (1 3/4") ice cream scoop, or a rounded tablespoon, drop mounds of dough on the prepared baking sheets. You are going to bake these without adding the candy corn at first. Bake for 11-12 minutes, then pull the cookies out. Have the candy corn ready to stick into the cookies - I like three per cookie. Gently press them into the soft dough, then return to bake for 2 more minutes exactly. Pull the cookies out, and cool on a wire rack.
Notes
This recipe is based on the Barefoot Contessa Chocolate White Chocolate Chip Cookies. After testing several versions, I found it only works to add the candy corn at the very end. Trust me!
This would also be an amazing recipe to use with peanut butter chips...