Double Chocolate Halloween Candy Corn Cookies

A little spooky, a lot chocolatey and hiding the sweetest Halloween surprise inside!

Made with Quay Naturals Organic Gluten-Free All-Purpose Flour for a delicious gluten-free Halloween treat!

Ingredients

• 1 cup Quay Naturals Gluten-Free All-Purpose Flour
• ⅓ cup unsweetened cocoa powder
• ½ tsp Quay Naturals Baking Soda
• ¼ tsp salt
• ½ cup softened butter
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup chocolate chips
• ½–¾ cup chocolate candy corn

Orange Buttercream

• ½ cup softened butter
• 1½ cups powdered sugar
• 1–2 tbsp milk or cream
• ½ tsp vanilla
• Orange gel food coloring
• Halloween sprinkles

Directions

1. Cream butter and sugars until fluffy. Mix in egg and vanilla.
2. Whisk together flour, cocoa powder, baking soda and salt. Combine with wet ingredients and fold in chocolate chips.
3. Chill dough for 30 minutes.
4. Scoop generous portions of dough, flatten slightly and fill the centers with chocolate candy corn.
5. Seal the dough around the candy and roll into thick balls.
6. Bake at 350°F for 11–13 minutes, until the edges are set and centers remain soft.
7. Cool completely. Beat buttercream ingredients until fluffy, pipe onto cookies and finish with Halloween sprinkles!

The best part? Breaking one open to reveal that chocolate candy corn center!