The time for ghosts, witches, zombies, and ghouls is finally here this weekend! Can you tell I’m excited? I love Halloween!
I love the costumes, the scary movies, and all the Halloween treats. I mean what other time of the year is it considered okay to dress up and go out in public like a zombie or a ninja turtle?
Don’t even get me started with the spooky movies. I love Halloween, Friday the 13th, Nightmare on Elm Street, Frankenstein, Bram Stoker’s Dracula, and Sleepy Hollow to name a few. I actually start watching scary movies in September so I get my fill of them until next year!
|This is the pan version of this recipe. Still soft, chewy & delicious!|
And the Halloween treats! Oh, there’s just so many cool things you can do with food for Halloween fun. When else can you eat foods that resemble bloodied body parts, brains, eyeballs, and vomit and not make yourself sick?
Today’s recipe doesn’t resemble any bloodied body parts or vomit. Sorry, maybe next year. Today’s recipe is made with Chocolate Sea Salt Candy Corn. Yes, I really think Brach’s gets two thumbs up for these candies!
Have you tried them yet? I’m not much of a candy corn person but when I saw these at the store…how could I resist Sea. Salted. Chocolate? Move over salted caramel!
As you can see, I couldn’t resist! Add these little candies to cookies and you get a spooktacular result.
Soft and slightly chewy, chocolatey cookies that will wake the dead with their deliciousness!
These cookies make for the perfect snack while you’re watching all those scary movies this Halloween. But watch out because they will disappear right before your eyes!
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 1 hour total cooking time
Yield: 5 dozen cookies
- 2 cups All-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 Tablespoon corn starch
- 1/2 cup unsweetened cocoa powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup Sea salt chocolate candy corn
- 1 cup miniature chocolate chips
- Preheat oven to 350F degrees.
- Line cookie sheet with parchment paper. Set aside.
- In a medium bowl, add flour, baking soda, salt, corn starch, and cocoa powder. Set aside.
- In a large mixing bowl, add butter, sugar, brown sugar, and vanilla. Beat together until creamy.
- Blend eggs in one at a time until combined.
- Gradually add in dry mixture.
- By hand, stir in mini chocolate chips and sea salt chocolate candy corns until blended throughout mixture.
- Drop about 1 rounded Tablespoon of dough for each cookie onto prepared cookie sheet, leaving 2 inches between cookies.
- Place in oven and bake for 10 minutes.
- Remove from oven, sprinkle with sea salt, and let cookies cool for 5 minutes before transferring to a wire rack to cool completely.
- For the pan cookie variation of these cookies, using a cookie sheet lined with parchment paper, spread cookie dough evenly over cookie sheet.
- Bake at 325F degrees for 20 to 25 minutes. Remove from oven, sprinkle with sea salt, and let cool for 20 minutes before cutting into cookies.
- Store in an airtight container up to one week.
– If you’re oven runs hotter than most, you might need to lower the baking temperature by 25F degrees so the candy corns won’t burn. An example being with a very hot oven, turn the baking temperature down to 325F degrees, instead of 350F degrees, for the cookies and 300F degrees for the pan cookie variation.