Candy Corn Cookies
Servings: 20 large cookies
Ingredients
- 3/4 cup softened Butter
- 3/4 cup brown sugar, firmly packed
- 1/2 cup caster sugar (granulated sugar)
- 2 tbsp milk
- 1 tsp vanilla
- 1 egg (large)
- 2 cups Plain flour (all purpose)
- 1 tsp baking powder (baking soda)`
- 1 1/2 cups caramlik choc chips
- 1/2 cup toasted flaked almonds
- 1 cup caramel apple candy corn
Instructions
- Preheat oven to 175°C (350F). Line a cookie tray with baking paper
- Cream the butter and sugars with a stand mixer for 2 minutes on high. Scrape down the bowl.
- Add the egg, milk and vanilla and beat until combined. Scape down the sides of the bowl.
- Combine all dry ingredients in a bowl and whisk together well.
- Gradually add the dry ingredients to the butter mix and mix until well combined.
- Add 3/4 of the choc chips and all of the nuts into the mix and beat on low until just combined.
- Using an ice cream scoop place scoops of cookie dough onto the prepared cookie tray leaving about 2.5cm(1 inch) between them as the cookies will spread.
- Bake cookies for 10 minutes until the cookies are slightly brown on the edges. Remove from oven and top each cookie with the candy corn and some of the reserved chocolate chips.
- Let cookies cool for about 5 minutes before moving to a cooling rack.