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Candy Corn Thumbprints

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  • Prep 50 min
  • Total 1 hr 10 min
  • Servings 48
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Bake these candy corn cookies using chocolate for a Halloween or fall celebration dessert.
Updated Mar 14, 2014
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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
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  • 2
    In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Add whipping cream, vanilla and egg yolks; beat until blended. In small bowl, mix flour and cocoa; gradually add to butter mixture, beating just until blended.
  • 3
    Roll dough into 1-inch balls. On cookie sheets, place balls 1 inch apart. Press thumb or end of wooden spoon handle into center of each cookie to make indentation, but do not press all the way to cookie sheet.
  • 4
    Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • 5
    In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stirring after 30 seconds, until chips are softened and can be stirred smooth. Spoon melted chocolate into indentations in cookies; top each cookie with 1 piece candy corn.

Nutrition

100 Calories, 5g Total Fat, 1g Protein, 13g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Total Fat
5g
0%
Saturated Fat
3 1/2g
0%
Sodium
40mg
0%
Total Carbohydrate
13g
0%
Dietary Fiber
1g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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