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Candy Corn Cookies (Cookie Mix)

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“This recipe is from the www.bettycrocker.com website. You have to go to the website and check out the picture for these cookies to really understand the recipe. What a perfect time to make these with Halloween being next week! :-) Way too cute!! "Nibble away on sweet cookies that make you think you're eating candy." NOTE: The cooking time that I have listed is for the refrigeration time of the dough.”
READY IN:
2hrs 20mins
YIELD:
9.5 dozen cookies
UNITS:
Metric

Ingredients Nutrition

  • 510.29 g envelope sugar cookie mix (Betty Crocker brand is recommeded, I'm not sure of the size though, recipe says 1 pound, 1.5 ounce p)
  • 78.78 ml butter, melted (or you can use margarine, melted)
  • 1 egg
  • orange paste food coloring
  • 56.69 g semisweet chocolate, melted, cooled

Directions

  1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
  2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
  3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
  4. Heat oven to 375°F Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
  5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

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