Halloween treats…what’s your favorite candy that you collected from your trick or treating days? My favorite was candy corn. As I was getting ingredients together to make Chocolate Chip Cookies, I came across the idea to add some candy corn to the cookies.
I did a few TESTS using the candy corn in and on the cookies with the following outcomes:
• Test one: Added candy corn inside the cookie dough. Then baked them. It was good.
• Test two: Added candy corn on the cookies, then baked them. Not good. Candy corn melted. The shape didn’t hold up.
• Test three (success): After cookies baked for ten minutes, I added candy corn on the cookies. Then, finished baking the cookies for another ten minutes. Perfect outcome.
Chewy Chocolate Chip Cookies meets Candy Corn
Recipe by America’s Test Kichen
Adapted by Carmen Ortiz of Baking is my Zen
Makes about 24 cookies (or approximately 18 large cookies)
For best results, bake only one sheet of cookies at a time. These cookies are best served warm from the oven but will retain their chewy texture when cooled.
2 cups plus 2 tablespoons (10⅔ ounces) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons (1½ sticks = 6 oz) unsalted butter, melted and cooled
1 cup packed (7 ounces) light brown sugar
½ cup (3½ ounces) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1½ cups (9 ounces) semisweet chocolate chips (I used 1 cup chocolate chunks instead)
¾ cup walnuts, coarsely chopped
½ cup shredded coconut
Candy Corn, placed on the cookies (you can add into the dough if you prefer)
Heat oven to 325 degrees Fahrenheit.
1) Line 2 large baking sheets with parchment paper. Keep cooling racks on hand.
2) Whisk flour, baking soda, and salt in a medium bowl.
3) In mixer bowl, beat the melted, cooled butter and sugars together on medium speed until smooth (using paddle attachment), 1 to 2 minutes.
4) Mix in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
5) Reduce the mixer speed to low. Slowly add the flour mixture until combined, about 30 seconds.
6) Mix in the chocolate chips, walnuts and coconut until incorporated.
7) Place dough in freezer for 10-15 minutes to firm up. (Optional step)
8) Using an ice cream scooper (or spoon), place dough on the prepared baking sheet, spaced about 2 inches apart. (I use a large ice cream scooper)
9) Bake the cookies for 10 minutes. Rotate the baking sheet. At this point, place candy corn on cookies. Bake for 10 more minutes.
10) Remove cookies from oven when done. For chewy cookies, don’t overbake.
11) Cool cookies on the baking sheet for about 10 minutes.
12) Serve warm or transfer to a wire rack to cool completely.
Notes: To avoid the candy corn shape from melting when placed on top of the cookies, place the candy corn on the cookies after the initial ten minutes of baking.
For a Halloween savory treat, try my recipe,
stop by my savory food blog called, sometimes SAVORY.
Peace in Baking,
Baking is my Zen…sweet nibbles for the soul
Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.