Halloween Treats: Candy Corn Crisp Cookies

By Nico Harrington

Who remembers Howard Johnson’s, did you ever taste their signature embossed cookie perched up- top a scoop of ice cream?  These cookies are the perfect accompaniment to your favorite flavor but are buttery sweet tasting all on their own!

Candy Corn Crisps

*Note: I always double this recipe using ½ cup dark brown and ½ cup golden brown sugars*This single recipe will yield 3 ½ dozen cookies. Preheat oven to 375.

1/2   Cup Granulated Sugar
1/2 Cup Brown Sugar
1/3 Cup Butter, Softened
1/3 Cup Shortening (Crisco)
1 egg
1 Tsp. Vanilla
1 ½ Cups All-Purpose Flour
½ Tsp. Baking Soda
½ Tsp. Salt
½ Cup Chopped Macadamia Nuts
½ Package of White Chocolate Candy Corn M&M’s (About 1/2 Cup broken up)
½ Cup Butter Toffees bits (Heath English Toffee)

*If doubling the recipe, add candy pieces more or less to preferred liking, for example, if omitting nuts, use more candy J You may add a bit of orange food coloring to the dough before adding the candy*

Mix sugars, butter, shortening, egg and vanilla well. Stir in remaining ingredients. I use a stand mixer; this breaks up the M&M’s, speckling the cookies.

Drop dough by rounded teaspoon-fuls about 2” apart onto an ungreased cookie sheet. (Keep them rounded! They bake down)… Bake approximately 8-10 minutes until light brown or preferred crispness, less time for a chewy center. Let these cookies cool slightly before removing from cookie sheet.

 

 

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