Candy Corn Kiss Cookies

We love making regular Hershey Kisses Cookies at our house but when I saw Candy Corn Kisses at Target the other day, I knew just what to do with them…make some Candy Corn Cookies.

Halloween-Cookies

Here is our recipe:

Candy Corn Cookies

1/2 cup butter or shortening, room temperature
1/2 cup creamy peanut butter, room temperature
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar (this is optional and used to roll the balls of cookie dough in; I do not do this)
48 Hershey® Kisses® chocolate candies, unwrapped

Preheat oven to 375 degrees F.

In a large bowl, cream butter or shortening and peanut butter until light and fluffy. Gradually add 1/2 cup granulated sugar and brown sugar; beating until light and fluffy. Add egg, milk, and vanilla extract; beat well. Add flour, baking soda, and salt; stir into creamed mixture until well mixed.

Roll cookie dough into 1-inch balls. Place balls, 2 inches apart, onto ungreased cookie sheets.

candy-corn-recipes

Bake 8 to 10 minutes or until lightly browned. Remove from oven and immediately press a chocolate kiss into the center of each cookie (cookie will crack around edges). Remove from cookie sheet and let cookies cool on wire racks.
Yields 4 dozen cookies. For a downloadable version of the recipe click here.

Instead of using Candy Corn Kisses, you could just simply top them with a piece or two of candy corn! We also made a version of Chocolate Candy Corn Kiss Cookies using our favorite chocolate drop cookie recipe.

Candy Corn Bark and Peppermint Bark

Remember when I shared this yummy treat? Well, if you liked that…your gonna love our Fall and Christmas versions.

candy-bark

Do you like candy corn? I have a friend with a serious candy corn addiction. So this one is for you. You know who you are!

 

Candy Corn Bark:

1.  Line a cookie sheet with tinfoil and place a layer of milk chocolate (or white chocolate chips) and melt in a preheated oven at 250 degrees for 5 minutes.

2.  Spread melted chips in a smooth thin layer.

3.  Place in refrigerator for 20 minutes till chilled.

4.  Then add your next layer of white chocolate.

5.  Melt the chips in the microwave for 20 second intervals stirring the chips between each turn.

6.  Let cool till warm but still spreadable. Quickly spread over first layer.

7.  Add candy corn and sprinkles and place back in the refrigerator to chill.

8.  Once chilled break into bite size pieces.

9.  Store in a tupperware container and keep refrigerated to prevent melting.

candy-bark

Now…my absolute favorite bark is the Peppermint Bark! I love it. I make 2 batches and hide one of the batches for myself! If you have not tried it, you are seriously missing out! You are probaby thinking…why does she do this to me…where am I going to find candy canes this time of year. Sorry about that! As luck would have it, when I was cleaning out my son’s drawer, I found two perfectly good, wrapped candy canes. After a fair trade for the candy canes, I whipped up a batch of Peppermint Bark as fast as I could! Hopefully you won’t hate me too much! Candy cane season is right around the corner!


Peppermint Bark:

12 oz chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract (I used 3/4 teaspoon)
1/2 cup peppermint candy, crushed

1. Preheat oven to 250. Line a 9×13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.

2. Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted. You can use your microwave for this if you’re brave! Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it does not melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover.

3. Sprinkle with crushed candy.

4. Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2” wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.

Make these at your own risk. I am not responsible for your ensuing addiction!