Candy Corn Cookies
The cutest Halloween cookies - and the best use for candy corn after Halloween! Chewy cookies with cool little candy corn pockets of awesome!
Ingredients
- ⅓ cup Eureka Lemon Olive Oil
- 1 Egg
- ¾ cup Granulated white sugar
- ¼ cup Brown sugar
- 1 tbsp Vanilla bean paste or extract
- 2 tbsp Whipping cream
- 1¼ cups Flour
- ½ tsp Baking soda
- ½ tsp Baking powder
- ¼ tsp Fleur de Sel
- 1 cup Candy corn candy
- ½ cup Chocolate chips
Instructions
- Preheat oven to 350*F and line a baking sheet with parchment paper. In a bowl, mix together dry ingredients, minus the candy corn.
- In a stand mixer, cream together sugars and egg, beating with paddle attachment on medium heat for 4-5 minutes. Add in olive oil slowly, beating until combined, then add in vanilla, and whipping cream. Slowly add dry ingredients to wet and stir together. Once combined, stir in candy corn and chocolate chip into cookie batter.
- Scoop cookie dough in 2" balls onto prepared baking sheet - try to ensure candy corns are buried within cookie dough and not making contact with the cookie sheet - the candy will melt away if in direct contact with cookie sheet. Bake cookies for 7-8 minutes, or until lightly golden brown. Cool sheet on baking rack until cooled slightly.
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