Spiced Double Chocolate Candy Corn Stuffed Cookies

These thick double chocolate cookies are rich, fudgy and warmly spiced with cinnamon, then stuffed with a hidden candy corn center that reveals itself when you pull one apart.

Made with Quay Naturals Gluten-Free All-Purpose Flour + Coconut Sugar for the ultimate little spooky-season bake.

Dark chocolate + warm spice + that gooey candy center = SO fun for Halloween.

Ingredients

• 1 cup Quay Naturals Gluten-Free All-Purpose Flour
• ⅓ cup unsweetened cocoa powder
• ½ tsp Quay Naturals Baking Soda
• ¼ tsp Quay Naturals Baking Powder
• ½ tsp sea salt
• 1 tsp cinnamon
• ⅛–¼ tsp chili powder, optional but great for that warm chocolate flavor
• ½ cup unsalted butter, softened
• ¾ cup Quay Naturals Organic Coconut Sugar
• 1 large egg
• 1 tsp vanilla
• 1–2 tbsp milk
• ½ cup dark chocolate chips or chopped dark chocolate
• ½–¾ cup candy corn

Directions

1. Heat oven to 350°F.
2. Whisk together the flour, cocoa, baking soda, baking powder, salt, cinnamon and chili powder.
3. Cream butter and coconut sugar until combined. Beat in egg and vanilla.
4. Add dry ingredients and mix just until a thick dough forms. Add 1 tablespoon milk, adding the second only if the dough needs it. Fold in dark chocolate.
5. Chill for 20–30 minutes.
6. Scoop a generous portion of dough and flatten it in your palm. Add 4–6 pieces of candy corn to the center. Fold the dough completely around the candy and seal well.
7. Place on a parchment-lined baking sheet with plenty of space between cookies.
8. Bake 10–12 minutes until the edges are set but the centers still look soft. Cool on the pan for 10 minutes.

Tips

Keep the candy corn fully enclosed in dough. Exposed pieces can melt and run onto the baking sheet.