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Candy Corn Thumbprints
Candy Corn Thumbprints
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Prep Time:
50 minutes
Total Time:
1 hour 10 minutes
Make chocolate candy corn cookies for a festive Halloween or fall treat.
Ingredients:
  • 1 cup butter or margarine, softened
  • 3/4 cup sugar
  • 1 tablespoon whipping cream
  • 1 teaspoon vanilla
  • 2 egg yolks
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 3/4 cup unsweetened baking cocoa
  • 1 cup semisweet chocolate chips (6 oz)
  • 48 pieces candy corn
Instructions:
  • Preheat oven to 350°F and prepare 2 cookie sheets with parchment paper.
  • In a large bowl, cream together butter and sugar using an electric mixer until creamy. Add whipping cream, vanilla, and egg yolks; beat until well combined. In a separate bowl, combine flour and cocoa; gradually add to the butter mixture, beating until just blended.
  • Roll the dough into 1-inch balls and place them on cookie sheets 1 inch apart. Use your thumb or the end of a wooden spoon handle to make an indentation in the center of each cookie, being careful not to press all the way to the cookie sheet.
  • Bake for 8 to 10 minutes until fully set. Allow to cool for 2 minutes, then transfer from cookie sheets to cooling racks. Let cool completely.
  • Microwave chocolate chips in a small bowl on High for 1 minute, stirring halfway through, until smooth. Fill cookie indentations with melted chocolate and top each with a piece of candy corn.

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