Candy Corn Cookies and Buttercream

The problem:  Tons of Halloween candy left in the house with you all day while the kids are at school and you are sick of maintaining your self control.  Or, you are sick of nibbling on just one piece (yea, right!) a day and you want to save yourself (and your hips).

The Solution:  Chop them up and add them to this awesome Buttercream recipe or leave them whole and add to cookie mix provided by your trusty friend, Buttercream Bakehouse.

I happen to have bags and bags of candy corn  left so I used those.  But you can also try adding chopped mini candy bars or Reese's pieces cups instead of the candy corn if you have lots of those still leftover.  Bring a batch to your kids school for a class treat or gift a plate of them to your friends and neighbors to get rid of them quickly.   This way your kids have a hand in getting rid of it without actually consuming all of it themselves and every kid feels special with they bring goodies to friends.  Leave me a comment if you make these or any variation.  I would love to see what you all create.

 For the buttercream

Crushing the candy corn is a bit difficult. I tried three different methods and one really didn't work better than the other so choose the one that suits you best.  You don't need them really fine.  Chunky monkey is perfect to add to buttercream.  The recipe is below.

For the cookies

Whip up a batch of your favorite chocolate chip cookie dough recipe (or use recipe below) 

Once you have placed the cookie dough on your baking sheet using your cookie scoop, add whole candy corns and bake following directions below.  It's so easy.

Cookie dough for candy corn cookies

(from nestle toll house cookies)

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Drop by rounded tablespoon onto ungreased baking sheets.  Place candy corns on top and press down slightly.

BAKE for 9  minutes or until slightly golden.  You don't want to over bake these or the candy will melt away  . Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Dina's Fluffy Vanilla Buttercream

4 sticks unsalted butter

1 2 pound bag 10x confectioners sugar

2 teaspoons vanilla (the real stuff)

4-6 tablespoons whole milk (as desired for consistency)

2 cups crushed or chopped candy corns

With your kitchen-aid beat butter 10 minutes until light and fluffy on medium speed.  Reduce speed to low and add sugar 1/2 cup at a time.  Beat until combined.  After every two additions aerate buttercream by raising the speed to high for 10 seconds.  Frosting will be very pale and fluffy.  

Add vanilla and milk.  Switch to paddle attachment and on low speed whip for 2 minutes or so depending on how smooth you like your buttercream.  Add candy corns and stir until combined.   Use a very large round tip to frost.