Halloween Thumbprint Cookies

I know Halloween is the one time a year when most people are drowning in candy. Working at a candy company is like that year-round, which is why I'm so excited to finally share a recipe to help use it all up. There's only so much you can eat straight from the wrapper (or sneak from your kids' baskets), so recipes that upcycle candy and can be shared with even more people are so useful, especially this time of year. Pretty much everyone has had a Hershey Kiss cookie, but why not extend that to all chocolatey treats? I'm not just saying that because I work for Mars... there's just something magical about buttery cookies topped with oozy melting caramel and salty peanuts from a Snickers bar or gooey nougat in a Milky Way. Whatever your favorite candy is, I'm sure it will be even better on top of a warm, delicious cookie. That is assuming your favorite candy is something puckeringly sour or gum or something, in which case I'm not sure we can be friends since chocolate is clearly superior.

I clearly love thumbprint cookies since they translate so well to any occasion, even for passover. There's a little more leeway with recipes when you can actually eat gluten, but I still go for a basic buttery sugar cookie dough here to let the candies stand out. It's a pretty stiff dough with not as much sugar as you'd expect, which allows the thumbprints to maintain their shape and not be sickeningly sweet when topped with lots of candy. I do use a mix of regular white sugar and light brown sugar for just a hint of molasses-y flavor that makes chocolate chip cookies so good. The trick is to roll the balls and make the indents before chilling the dough, so they're easy to pop in the oven and don't spread too much. You may still need to re-indent the cookies after baking, but these should keep their shape better than most other doughs.

The hardest part of this recipe is deciding when to add the candy on top. In many thumbprint cookie recipes, you can add the filling before baking, since jams tend to hold up pretty well. However, candy would melt past the point of recognition and ooze everywhere. It's a delicate balance between waiting until the cookies are cool enough to avoid melting the candy too much but are still warm enough to let the chocolate melt a bit and stick to the cookie. I find that letting the cookies cool for 2-3 minutes on the baking sheet and another 2-3 minutes on a wire rack leaves them just warm enough for the candy toppings.

Now for the candy itself. The original purpose of this recipe is to use up whatever Halloween candy you have lying around, so really any chocolate candy will do. I'd avoid very sour things as well as very chewy things (you wouldn't swallow gum plain, so why would you swallow it with a cookie?), but if you really like fruity flavors with your sugar cookies it could be worth a shot. I'll also advise against using M&Ms since the candy coating prevents the chocolate from melting and adhering to the cookie. Some of my favorites to use were all sorts of Snickers bars, Milky Way, Twix (gotta have that double cookie action), and, of course, Dove Promises, especially the filled ones. Hershey Kisses and Reeses would also be great, but I'm not looking to be a traitor if I bring these to my office. I always have candy filling up my entire apartment since it's basically part of my job description, but use whatever you have or whatever you can snatch up in the Great Annual November 1 Candy Sale, one of my favorite days of the year.

2 Sticks Butter, Softened

⅓ Cup Sugar

⅓ Cup Light Brown Sugar

1 Egg Yolk

1 tsp Vanilla

2 Cups + 2 T Flour

1 T Cornstarch

½ tsp Salt

Candy

In the bowl of a stand mixer, beat the butter, sugar, and brown sugar together on medium speed for 2 minutes or until fluffy. Add the egg yolk and vanilla and beat until combined. Whisk the flour, cornstarch, and salt, then stir into the dough.

Scoop the dough into 1T balls. Roll firmly, then press an indent into the center of each cookie. Chill for at least 1 hour or overnight.

Meanwhile, heat oven to 375F and line a cookie sheet with parchment.

Transfer the dough to the prepared sheet. Bake for 10 minutes or until just golden around the edges. Press the centers down as necessary. When cooled slightly but still warm, press the candy into the center of each cookie. Set aside to cool completely.

Makes 24

Recipe Adapted from Sugar Spun Run