Candy Corn Piñata Cookies

Boo! Just over a week left before Halloween so it's time to plan what to bring or making for upcoming Halloween parties! I love a holiday that celebrates a sweet tooth but truth be told I'm not thrilled about the dressing up part. This year I decided to channel my indifference for costumes into something much more entertaining - dressing up my cat! Before you look at me like a crazy cat lady - just remember that the official animal of Halloween is a cat and also that these photos are adorable. I took an Instagram poll to pick which of the three she should be and the overwhelming majority chose - DRAGON LOLLI!! What do you think? Did we make the right choice? (can my cat be an internet celebrity yet? *cough* I mean, what?)

Lolli
Lolli
Lolli

Anyway, back to the baking. I've been obsessed with the idea for these cookies since April 2012 when they were first posted by SheKnows.com in the form of a donkey for Cinco de Mayo. I thought the concept was absolutely brilliant and have been waiting an occasion to experiment. Although the recipe makes dough for days, you end up with about eight good cookies. The reason being each cookie is actually composed of THREE cookies. (see animation below) However, you can kind of make a tye-dye dough by combining the extra white, orange, and yellow and it still comes out festive and delicious.

These little candy corn shaped cookies taste just like the slice-and-bake Pilbsbury ones. When you crack it in half, out pour mini Reese's Pieces - hence piñata - Ole! Note: I'm not totally sure that mini Reese's Pieces actually exist in the candy section and I found mine as a mix-in on top of some yogurt cups. Although the taste is simplistic, the technique is what's bound to turn heads. So Happy Baking and Happy Halloween!!

Candy Corn Piñata Cookies
Level of Difficulty: Advanced

Ingredients

  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 cup butter
  • 1 cup vegetable oil
  • 2 eggs
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 5 cups flour
  • 1 tablespoon vanilla
  • Mini Reese's Pieces
  • Orange and Yellow Gel Food Coloring
  • Can of vanilla frosting
  • Triangle Cookie Cutter

Instructions

  1. Cream sugars with butter. Beat in eggs. Add oil. Combine dry ingredients together, and then gradually add them to the mixture. Mix in vanilla extract.
  2. Split dough into three balls, the add orange food coloring to a little less than half of the dough, add the yellow food coloring to a little more than a quarter of the dough, and the un-colored white is the remaining dough.
  3. Use a container the same approximate width of triangle cookie cutter, and line it with plastic food wrap. Begin layering the dough in the container, starting with the orange dough on the bottom, followed by yellow, and finally a thin layer of white for the tip of the candy corn.
  4. Cover the layered dough and freeze for four hours or overnight.
  5. Remove the dough from the container and unwrap from the plastic. Cut slices, approximately 1/4-inch wide. Place them on a baking sheet lined with parchment paper. Bake them at 350 degrees F for 12 minutes.
  6. Immediately after you take them out of the oven, use your triangle piñata cookie cutter to cut the cookie shapes. Each cookie will be a set of three.
  7. For the middle cookies in each set, cut out the center where the mini Reese's Pieces will go. Try to work quickly, because as the cookies cool, they are more likely to crumble or break. Let them cool on the baking sheet before you move them and remove the excess, outer cookie.
  8. To assemble, take the first candy corn piñata cookie and lay it upside down so that the baked bottom is facing up. Outline the center of the piñata body with a "frosting glue" by putting some thick vanilla frosting (store-bought or homemade) in a zip-lock and cutting a hole in the corner to pipe easily.
  9. Put the middle cookie on top of the frosting glue and add the Reese's Pieces to the open center. Put another outline of frosting glue on the middle cookie and place the opposite-cut candy corn piñata cookie on top (so that the pretty side is facing out). Let these sit and harden for at least 30 minutes before you stand them upright.
  10. Show off your finished cookie!!

Recipe adapted from: She Knows
Photos by: Zac Wolf Photography