Candy Corn Cookies

"These cookies would be perfect for your Trick-or-Treaters, Fall Bake Sales or Halloween Class Parties!" 

1 cup butter, softened

3/4 cup sugar*

3/4 cup brown sugar*  

1 teaspoon pure vanilla extract

2 large eggs

2-1/4 cups flour*

1 teaspoon baking soda

1 teaspoon salt

11 snack-size bars from (9.45 ounce) bag of Hershey's candy corn snack-size candy bars, chopped

candy corn candies for decorating

  

Preheat oven to 375 degrees.  In a large mixing bowl, cream together butter and sugars.  Add vanilla extract (and water if High Altitude*).  Mix in eggs until thoroughly combined.  In a separate bowl, mix together flour, baking soda and salt.  Add to creamed mixture a little at a time until completely combined.  Stir in chopped candy bars.  Spoon by heaping Tablespoons onto greased cookie sheets, flattening slightly.  Bake at 375 degrees for 8-9 minutes.  Remove cookies from the oven and immediately firmly press candy corn into warm cookies to decorate.  

 

*If you live at High Altitude like I do:  Increase flour to 2-1/2 cups; increase both sugars to 2/3 cup each; and add 2 teaspoons of water when you add the vanilla.  

 

Makes about 2-1/2 dozen cookies.

 

Chopped Hershey's Candy Corn snack-size candy bars (found with the Halloween candy)