Candy Corn Cookies


The recipe for these cute cookies came from Recipe Girl. I made these yesterday for Halloween. Even though Halloween is over, I figured candy corns can still be considered a fall treat, so these cookies could still be made. The cookie pouches made making these cookies a breeze.

I do think that Recipe Girl had a typo on the recipe. It calls for 1/3 cup melted butter, but in her picture of ingredients it appears to be 2/3 cups butter, so that’s what I did. I also dipped the top of the cookies in granulated sugar be for putting them on the cookie sheet. If it’s a sugar cookie that doesn’t have frosting, I like to have that little bit of added sugar.

This also made a ton of cookies. I cooked every piece, even if it wasn’t the cute candy corn shape. These cookies turn out crisp. If you want more detailed picture on the process check out the link to Recipe Girl. The other thing about these cookies is to make sure you cut the dough into 1/4 inch slices. We you cut thicker slices the dough puffs out so you don’t get that perfect cure triangle shape.


Candy Corn Cookies
 
Ingredients
  • 2 pouches (1 lb. 1.5oz bags) Betty Crocker sugar cookie mix
  • ⅔ cup butter, melted
  • 2 large eggs
  • orange paste food color (or yellow/red food coloring mixed together)
  • 3 oz semi-sweet chocolate chips, melted and cooled slightly
Instructions
  1. Line an 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mixes, butter and eggs until soft dough forms.
  2. On work surface, place 1½ cups of dough. Knead desired amount of orange coloring into dough until color is uniform. Press dough evenly in bottom of pan.
  3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1½ to 2 hours or until firm.
  4. Preheat oven to 375°F. Remove dough from pan. Cut crosswise into ¼-inch-thick slices. If needed, trim slightly to make perfect rectangles. Cut each rectangle into 6 or 7 triangular wedges. On ungreased cookie sheet, place wedges 1-inch apart.
  5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.Yield: About 8 dozen 3-inch cookies
Notes
Cooking Tips
*You may CERTAINLY sub your favorite homemade sugar cookie recipe for the Betty Crocker mixes!
**Watch time when cookies are baking. If they bake too long, the white layer will turn a shade of light brown and the cookies will be too crispy. You want it to stay a nice, light color.

 

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