Halloween Candy Melt Cookies
Servings: 36 cookies
Calories: 108kcal
Similar to a classic thumbprint cookie, these Halloween Candy Melt Cookies use candy melts instead of jam. The cookie dough is tinted with food colouring and rolled in sanding sugar, these are all treat and no trick!
Print Recipe
Ingredients
- 1 cup salted butter, softened
- 2/3 cup sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 1/3 cups all purpose flour
- 3 ounces candy melts (black and orange)
- 1/2 cup sanding sugar
- food colouring, optional
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, use a hand-held mixer to beat together the butter and sugar until well incorporated.
- Next, beat in the egg yolks and vanilla extract.
- Lastly, mix in the flour. The mixture will be crumbly at first and might not look like a cookie dough, but keep beating on medium speed and a cookie dough will form. This is not an overly wet dough, so don't be alarmed.
- Portion two teaspoons of the cookie dough and roll into a ball. Roll the ball into the sanding sugar.
- Place the ball onto the prepared baking sheet, keeping the balls 2 inches apart. Gently, but firmly, press one candy melt into the center of the cookie, flattening the cookie as you do so.
- Bake for 12 minutes. Remove from oven and allow cookies to cool for 3-5 minutes before transferring them to a wire cooling rack to finish cooling.
- Bake the cookies in batches. You can add food colouring to half of the dough or all of it. Be sure to use gel food colouring and not liquid!
Nutrition
Calories: 108kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 47mg | Potassium: 12mg | Fiber: 1g | Sugar: 7g | Vitamin A: 171IU | Calcium: 4mg | Iron: 1mg