When do you start feeling like you’re too old for Halloween? It’s sort of starting to feel that way to me. I’m almost 28 and this is really the first year that the thought of dressing up exhausts me. I’m usually pretty good about it! But I’ve never had more going on in my life than I have in 2016, so maybe it’s not the thought of getting dressed up that’s exhausting but just things in general, hah! I am attempting a costume, though, and I ordered Kramer a banana suit because that’s just plain funny, so we’ll see how the night ends up. I really want to go see the new Ouija movie, because I love being scared shitless, apparently, and then we’ve got a party to go to on Saturday night. This is also the first Sunday in a while where we have ZERO plans and I am honestly looking forward to that the most. I can’t wait to nurse my Halloween hangover from the couch all damn day. That’s the plan for now, anyway. What are you guys going to be for Halloween? Inspire me!
Just come stuff I’ve been up to at work! You can check out INSIDER Food and INSIDER Dessert to see what videos I’m working on lately.
The best part about Halloween, other than scary movies, is the candy, obviously. Last year I was at a party where there were tables full of different kinds of candy, and my friends and I just kept shoving handfuls in our pockets like it was the last day we’d ever see Halloween candy again in our lives. Seeing Mounds bars and Snickers and gummy worms and all that stuff just sets off some kind of weird nostalgia spark in my brain and makes me feel like I MUST HAVE IT ALL RIGHT NOW. And then I found a few pieces in my jacket pocket like two days later, so yeah, I felt that bogarting all the candy was a good move on my part. I also really love candy corn, which I couldn’t take fistfuls of because nothing’s weirder than a girl who’s walking around with loose candy corns in her pockets. But I do love candy corn nonetheless, they’re like chewy, marshmallow-y marzipan, and people who don’t like it don’t know what they’re missing. I grabbed a bag at the store the other day, thinking maybe I’d just then a garnish on a cake or cupcakes or whatever, but then I thought, screw it, let’s just throw them into a batch of chocolate chip cookies. They melted a little bit, which I think looks kind of cool and on-theme for the holiday, but I recommend throwing them in the freezer or fridge for a little bit before you bake with them, because I think that will help keep the more in-tact. Despite that, I gave these out to my candy corn-loving brethren and they were well received by all. I also added some black and orange sprinkles to the mix (black bats and orange pumpkins, specifically), because I had them leftover from last year and I had to get rid of them. They made for some extra spooky Halloween treats, don’t you think?
Your spoooooooooky ingredients.
Make your cookie dough and then add in all the good stuff.
Sprinkle with sea salt, if you’re so inclined, and bake!
They get a little gooey but I kind of like it that way.
I love the way these turned out! So colorful.
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ¾ cup unsalted butter, melted and slightly cooled
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups chopped chocolate or chocolate chips (thought I recommend chopping your own chocolate!)
- 1 11-ounce bag candy corn, chilled (they'll melt less if they're cold when you mix 'em in)
- ½ cup sprinkles (I used black and orange sprinkles because Halloween)
- sea salt, for sprinkling (optional)
- Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Set aside.
- Whisk together your flour, baking soda, and salt. Set aside.
- Beat together your sugars and butter until they've got the texture of wet sand, about 3 minutes. Add in your egg, beat until fully combined, then add in your egg yolk and beat until fully combined. Scrape down the sides of the bowl and beat in your vanilla. Add in your dry ingredients and mix until fully combined. Mix in your chocolate, candy corn, and sprinkles.
- Scoop out 3-tablespoon sized balls of dough (you can make them smaller if you want but...why?) and space them about 3-inches apart on your baking sheets (don't put more than 8 or so cookies on your sheet at a time). Sprinkle with sea salt, if you like, and bake for 12-14 minutes, until set but not too browned.
- Let the cookies cool before moving them to another surface or storing them. Continue until you've used all of your dough. These will keep well in an airtight container at room temperature for up to a week.