I was really sweatin’ bullets! Last week, while in the store, the kids gave me the idea for cookie week on MCK. I think it’s because their cookie jar has been empty lately and they wanted it full, that’s what I think anyway. Any-who, son #2 LOVES, yes, all in caps, candy corn, it’s one of his all time favorite candies. He gave me a challenge last week, to concoct a cookie for cookie week that had candy corn in it. He didn’t give any specific rules, it just had to have candy corn in it. So off I went thinking of different ways to use these babies in a cookie.
The end results were pretty good if I may say. The cookie ended up tasting almost like a white chocolate macadamia nut cookie with a slightly chewy candy corn top. Have you ever baked with candy corn? I loved the way it melted on some of the sides of the cookies, almost gooey like. My favorite was the toasted coconut and roasted cashews throughout the cookie. I’m a glutton for coconut.
All and all cookie week went really well here at the homestead, except for the over load of cookies - which I am taking care of today. If you missed this weeks cookie extravaganza here’s a quick recap.
- Homey D’s Snickerdoodle Cookies
- Cranberry Oatmeal Cookies (I was surprised at how many pins this guy got. Thank you to all who pinned.)
- Maple Pecan Cookies
- G-ma Karen’s Chocolate Crinkle Cookies
- 1 cup salted butter, room temp.
- 1 cup white sugar
- 1 cup light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2¼ cups all-purpose unbleached flour
- 1 teaspoon baking soda
- 1 cup classic white premium baking chips (white chocolate chips) + more for topping cookies
- 1 cup toasted coconut flakes + more for topping cookies
- 1 cup chopped salted, roasted cashews
- candy corn
- Preheat oven to 350 degrees F. confection setting.
- In a standing mixer, cream butter, sugars and vanilla (about 10 minutes.)
- Beat in eggs.
- In a medium bowl, whisk together flour and baking soda
- Slowly add flower mixture to creamed mixture. Scrape down sides of mixer bowl if needed.
- Stir in white chips, toasted coconut and chopped roasted cashews.
- Shape dough into 1-2 inch balls. Place two inches apart on an ungreased baking sheet.
- Gently press 4-5 candy corn pieces onto the top part of the dough ball. Next, gently push in several white chips. Top empty spaces with toasted coconut.
- Bake cookies for 11-13 minutes or longer depending on your oven.
This post is shared at:
Moms Test Kitchen 10/29/12
Weekend Potluck 9/28/12
michelle’s tasty creations 9/28/12