Double Chocolate Candy Corn Cookies


– 2 c. granulated sugar – 1/2 c. (1 stick) butter, room temperature – 8 oz. (1 brick) cream cheese, room temperature – 1 tsp. vanilla extract – 2 eggs – 2 1/4 c. flour – 1 c. cocoa powder – 1 tsp. salt – 1/2 tsp. baking powder – 1 1/2 c. semi-sweet chocolate chips – 1 c. candy corn


Step 1

Preheat oven to 350 degrees. Line baking sheets with non-stick silicone mats or parchment paper. Set aside.

Step 2

With a hand or stand mixer, cream together the butter and cream cheese. Add the sugar and cream together until fluffy. Add the eggs and vanilla extract and mix until combined. In a separate bowl sift together the flour, cocoa powder, salt and baking powder.

Step 3

Gradually add the dry ingredient mixture to the wet. Mix together until fully combined. Dough will be slightly stiff - you may have to mix the last of the dry ingredients by hand, and it may be too thick for the mixer. Fold in chocolate chips. Refrigerate dough for about 1 hour.

Step 4

Using a cookie scoop, or a tablespoon, scoop out dough and then roll dough into balls with your hands. Place 12 cookies on a sheet, and bake at 350 for 10-12 minutes.

Step 5

When cookies come out of the oven, immediately place about 4-5 kernels of candy corn on each cookie.

Step 6

Let cookies cool on the sheet for about 5 minutes, and then transfer to a cooling rack, to cool completely. Store cookies in an airtight container at room temperature.

Check out a couple of our other halloween recipes below!