Candy Corn may be disappearing from store shelves, but we didn’t get quite enough so we made a batch of candy corn cookies and some Dracula cookies as well, just for good measure. We just wanted to make sure we got our fill of Halloween treats before we move onto Thanksgiving treats! Yes it’s a rough job we have here at FrogLegs, but someone has to do it!

These two recipes are extra special to us because they were created by our students Natasha and Eshal. We are constantly amazed by the creativity and talent of our students here at FrogLegs, and wanted to share their recipes! These recipes are kiddo friendly so get the whole family involved in making these goodies!

The candy corn cookie is a delightful crunchy yet buttery sugar cookie and the Dracula cookie has all the ooey gooey chewiness one should expect from a chocolate chip cookie along with some extra fluff in the form of marshmallows. Sound delicious? Thought so, let’s hop to it!

Candy Corn Cookies:

  • 3 cups flour
  • 1 cup butter (room temperature)
  • 1 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • yellow and orange food coloring
  • black gel frosting (optional for decorating)
  1. In a large mixing bowl cream together the butter and sugar using hand held mixer.
  2. Add in egg, salt, and vanilla.
  3. Add in dry ingredients.
  4. Mix until thoroughly combined.
  5. Divide dough into three parts.
  6. Dye one section yellow, one orange, and leave the other white.
  7. Layer the three parts of the dough together and chill in fridge for at least 30 minutes.
  8. Roll out dough (use extra flour if sticky) shape into triangles.
  9. Bake at 350 for 7-10 minutes.

Dracula Cookies

  • 2 1/4 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter (room temperature)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups chocolate chips
  • 1 cup frosting
  • handful of mini marshmallows
  1. Combine flour, baking soda, and salt, set aside.
  2. In a large mixing bowl cream together butter, sugar, and brown sugar together using hand held mixer.
  3. Add vanilla and eggs to butter sugar mixture, combine well.
  4. Gradually beat in flour mixture.
  5. Stir in chocolate chips.
  6. Scoop (we like to use an ice cream scooper for evenly shaped cookies!) dough onto baking sheet.
  7. Bake at 375 for 9-11 minutes.
  8. When cool cut cookies in half
  9. Spread frosting on top and bottom.
  10. Place marshmallows along the edge and sandwich them.

Enjoy!

Hoppy Cooking!