As soon as the first bags of candy corn started appearing on shelves this year, I knew I had to put them in cookies. But… I’m lazy, and didn’t feel like waiting for dough to chill, something that is a must when you bake exclusively with melted butter thanks to not owning any sort of mixer at all. When I want a cookie, I want it now, dangit.
Enter cookie bars- an easy way to get the taste and texture of a cookie, while not having to wait for dough to chill in the fridge.
These cookies are soft, chewy, and incredibly easy to make. They are made with all dark brown sugar, which adds a darker toffee flavor. There’s no white sugar at all in these cookies, something you wouldn’t think affects taste all that much but really does.
As far as ease of baking, these take five minutes to mix together in a bowl and 20 minutes to bake- meaning you can have warm, gooey, cookie bars in less than 30 minutes. They’re made with melted butter meaning you have no reason to pull out your stand mixer (although you certainly may if you want to!) and everything can come together in one bowl. Now that’s my favorite kind of cookie!
I also added a drizzle of white chocolate to the top of the cookies, adding lighter notes of chocolate and just makes it look a bit prettier. You can either just drizzle it on top with a spoon, or pour melted chocolate in a plastic bag, cut off one of the corners, and drizzle on top.
Seriously easy recipe for seriously addicting cookies!
- ¾ cup (1 and ½ sticks) butter
- 1 cup dark brown sugar (light may be substituted)
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 and ½ cup flour
- ½ cup candy corn
- ¼ - 13 cup white chocolate melting wafers
- Preheat oven to 350˚F.
- Melt butter in the microwave and mix in brown sugar. Let sit for several minutes to cool off, then mix in the egg.
- Mix in vanilla extract.
- Mix in baking soda, salt, and flour.
- Reserve ⅓ cup of dough. Press dough into an 8 x 8 inch square pan The dough will be very sticky . sprinkle candy corn over the top, being careful not to let candy touch the edge of the pan. crumble the reserved part of dough over top.
- Bake for 18 to 20 minutes, until edges are cracked and pulling away from the pan. I used a dark nonstick pan, you may need to bake more or less if used a glass pan.
- Let cool. While the bars are cooling, melt white chocolate in the microwave. Drizzle on top of cookie bars. Let cool completely before serving. makes 16 bars.
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