Ingredients
- 1 cup butter, softened
- 2 cups sugar (plus more for rolling)
- 2 eggs
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 48 candy corn candies
- 24 mini m&m candies
Preparation
Step 1
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper. Set aside.
In a large bowl, cream butter and sugar. Beat in eggs one at a time then and vanilla.
Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture until well incorporated.
Divide dough into 24 even pieces. Roll each piece of dough into 1-1/2-in. balls. Roll each ball in granulated sugar, then flatten with the bottom of a juice glass. (I flattened them with my palm, then coated them in sugar). Place 3 inches apart on cookie sheet lined with parchment paper. (You can grease your cookie sheets and forgo the the parchment paper, but since I only had one cookie sheet to work with, it was easier to remove the parchment with the cookies still on it to cool, while I baked another batch).
Pinch the top of the cookie in two places to form ears. For whiskers, press a fork twice into each cookie. Bake for 10-12 minutes in preheated oven.
Remove from the oven and immediately press on candy corn for eyes and m&m's for the noses. Remove to wire racks to cool completely. (If using parchment paper, slide the whole sheet to the rack to cool before moving the cookies since they're fragile when warm). The candy will set at the cookie cools.