What's better than a cookie? A giant cookie of course! Throw some candy corn into the mix and we've hit a whole new level of deliciousness. There's just something about a slice of cookie that feels so much naughtier than just a cookie, let's make a meal of this.
I have to admit that I could not find an ounce of candy corn in Newcastle, believe me I tried! Not even the American sweet shops that were popping up everywhere carried the most obvious of Halloween candy. In the end I just ordered a bag online, Newcastle you've let me down.
If, like me, you can't find candy corn for love nor money, you can just substitute the little sweeties for more chocolate chips or M&Ms. Just let your imagination run wild. I'm absolutely going to give this a go with chopped Reeses peanut butter cups. Ooof!
Candy Corn Giant Cookie
150g unsalted butter, softened
150g light brown sugar
1 large, free range egg
1tsp vanilla extract
200g plain flour
1tsp baking powder
100g chocolate chips
150g candy corn, plus extra to decorate
50g unsalted butter, softened
300g icing sugar
2tbsp cocoa powder
Preheat your oven to 170C and line a 9" spring form cake tin with baking paper.
In the bowl of a stand mixer cream together the butter and sugar till light and fluffy, add the egg and vanilla and mix. Pour in the flour, baking powder and cornflour and mix on a low speed until everything is combined. Stir through the chocolate chips and candy corn.
Press the dough evenly into the prepared tin and bake for 20 - 25 minutes until golden. Allow to cool completely in the tin before removal.
For the frosting whip the butter, icing sugar and coco powder together. Slowly add the milk until you get a good piping consistency. You may not need to use all of the milk or you may need a splash more.
Transfer frosting into a piping bag fitted with a closed star tip and pipe swirls around the edge of your cooled cookie. Decorate with the remaining candy corn.