Candy Corn Thumbprints

Bake these candy corn cookies using chocolate for a Halloween or fall celebration dessert.

  • Prep Time 50 min
  • Total Time 1 hr 10 min
  • Servings 48

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

  • 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 Information

NUTRITION INFORMATION PER SERVING

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