Staff Candy Corn Writer
Quite possibly the ultimate comfort food, nothing can really top a really giant tub of candy corn. And while cookies are quite divine . . . Heck, why not combine the two?
Frankenstein and the Wolfman, Alien and Predator, Freddy and Jason, and now, finally, candy corn and cookies. It was only a matter of time before two classics like these would come together for what will surely be a true classic in Jack-o’-Lantern Park’s Candy Corn Fields and beyond.
So if you’ve dreamed of a candy corn cookie recipe, but have never experimented in your own kitchen for fear of blowing up the place again, below is a recipe you can try to keep the monsters in your castle, corner or crypt happy and horrible.
½ cup lagoon sludge (or unsalted butter, soften)
¾ cup grave dirt (or light brown sugar, packed)
¼ cup granulated skull (or granulated sugar)
1 large cyclops eyeball (or large egg)
1 tablespoon Potion No. 13 (or vanilla extract)
2 tablespoons zombie pus (or cream or half-and-half)
2 cups powder-dry vampire skin (or all-purpose flour)
2 teaspoons death grains (or corn starch)
1 teaspoon gypsy dust (or baking soda)
Pinch Carpathian rock salt (or regular salt, optional and to taste)
1 ½ cups candy corn (10 to 11 ounces)
1 cup chopped witch eyeballs (or white chocolate chips)
In a large bowl with a hand mixer (or a stand mixer with paddle attachment), cream together the lagoon sludge (unsalted butter), grave dirt (light brown sugar), granulated skull (granulated sugar), cyclops eyeball (large egg) and Potion No. 13 (vanilla extract) on medium to high speed until light and fluffy for about five minutes.
Stop, scrape down the sides of bowl, add zombie pus (cream or half-and-half), powder-dry vampire skin (all-purpose flour), death grains (corn starch), gypsy dust (baking soda) and optional Carpathian rock salt (regular salt), and mix on low speed until just incorporated for about one minute. Don’t over-mix or you may summon unwanted evil spirits to your kitchen.
Add the candy corn and chopped witch eyeballs (white chocolate chips), and mix until just incorporated.
Using a medium two-inch cookie scoop, form about 20 heaping two-tablespoon mounds. Place mounds on large plate (should be bloody or at least filthy), flatten mounds slightly, cover with plastic wrap and refrigerate for at least three hours (or up to five days) before baking. (Don’t bake with warm dough or cookies won’t spread.) NOTE: Strategically place the candy corn inside the dough mounds so that they’re not baking directly on the cookie sheet, otherwise they might melt, burn or turn runny. The candy corn pieces must be inside the cookies, shielded and buffered by the dough.
Preheat your oven to 350 degrees. Spray a baking sheet with cooking spray. Place mounds of dough on cooking sheet, spaced at least two inches apart, and bake for about nine minutes (or until edges have set and the tops are just beginning to set, even if slightly undercooked, pale and glossy in the center). NOTE: Don’t over-bake. Cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies with overly browned undersides or a kitchen full of smoke that would most definitely summon unwanted evil spirits to your kitchen.
Allow cookies to cool on the baking sheet for about five minutes before transferring them to a wire rack to finish cooking. Cookies will keep airtight at room temperature (for those in cold castles -- your room temperature is not room temperature) for up to a week or in the freezer with the hanging bodies for up to four months. Unbaked cookie dough can be stored airtight in the refrigerator for up to five days, or frozen for up to four months.
Enjoy the cookies on October 31st with a nice cold glass of phantom fungus (or milk). And have a happy Halloween!