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Double Chocolate Candy Corn Cookie Cups

Author Cathy Trochelman

Ingredients

Cookies

  • 1 1/2 c. butter softened
  • 1 c. granulated sugar
  • 3/4 c. packed light brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2 1/2 c. all-purpose flour
  • 2/3 c. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 package Candy Corn M&M's

Frosting

  • 2 sticks unsalted butter
  • 6 c. powdered sugar
  • 1 c. white chocolate chips melted
  • 2 Tbsp. milk
  • 2 tsp. vanilla
  • 1 bag Candy Corn M&M's

Instructions

  1. Preheat oven to 350 degrees. Prepare mini muffin tins by greasing well; set aside.
  2. Beat butter, sugars, eggs & vanilla in large bowl until light and fluffy.
  3. Combine dry ingredients in a medium bowl; blend into butter mixture until smooth.
  4. Stir in Candy Corn M&M's.
  5. Fill mini muffin tins with 1 Tbsp. dough each.
  6. Bake at 350 degrees for 12-14 minutes.
  7. Cool; remove from tins.
  8. For frosting:
  9. Blend butter, powdered sugar, and white chocolate at medium speed until combined.
  10. Add milk and vanilla and blend at medium-high speed until mixture is smooth.*
  11. Apply generously to cookie cups. Top with M&M's.
  12. *The melted white chocolate will add some texture to your frosting. If you would prefer a very smooth texture, feel free to omit the white chocolate from the recipe.