These Mini Mallomar Candy Corn Cookies have a sugar cookie base, topped with candy corn marshmallow, and then dipped in white chocolate.
“This post and recipe was created for #HalloweenTreatsWeek!
I was sent samples by some of the sponsor companies but as always opinions are 100% mine.”
It’s not Halloween Treats Week without me making something with candy corn.
I am a candy corn lover.
If you search for candy corn on this site you will find a TON of candy corn recipes.
A TON. And I’m a proud candy corn lover.
I realize it’s not for everyone but you can say that about any food out there.
When I original decided to make these Mini Mallomar Candy Corn Cookies I thought I was going to make a yellow base and then have the chocolate be orange and with a white tip.
But that seemed like it was going to become very time consuming.
Plus the marble look is a lot of fun.
It’s candy corn and art at the same time.
I did stick mini candy corn on some of them but wasn’t loving the look so I just stuck with the swirl.
In the recipe I gave you the recipe for my roll out shortbread cookie dough.
Which flavorwise I prefer.
But I actually used the other half of the batch of sugar cookie dough that I used for the Voodoo Doll Cookies.
It’s just whatever your preference is.
The shortbread roll outs don’t have to be chilled and so if you are in a time crunch I suggest those.
The Mini Mallomar Candy Corn Cookies recipe also calls for 2 TBSP of melted candy corn.
You can usually get it to melt on it’s own but if you can’t a tsp of water for every 4oz usually does the trick.
If you just want the look and not the flavor of the candy corn you can leave it out.
The marshmallow will still work without it.
P.S. It’s a great day to buy my cookbook.
And if you preorder you get a bonus!
Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today:
Halloween Cookies & Bars:
- Peanut Butter Spider Cookies from BigBearsWife
- Chocolate Almond Owl Eye Cookies from Savory Moments
- Halloween Sugar Cookies from House of Nash Eats
- Mini Mallowmar Candy Corn Cookies from Sweet ReciPEAS
- Chocolate Chip Spider Cookies from Fresh Coast Eats
- Black Cat Whoopie Pies from Strawberry Blondie Kitchen
Halloween Cakes & Cupcakes:
- Pumpkin Spice Layer Cake from The Flour Handprint
- Flying Purple People Eater Cake Balls from The Spiffy Cookie
- Cream Cheese Brownies with Pumpkin from Back To My Southern Roots
- Pan de Muerto (Day of the dead bread) from Lemon Blossoms
- Eye of Newt Halloween Milkshake from It’s Shanaka
Sweet Halloween Treats:
- Halloween Marshmallow Pops from Devour Dinner
- Monster Mouths from Hezzi-D’s Books and Cooks
- Spooky Peanut Butter Balls from Tastes of Homemade
- Spider Web Ice Cream Pie from An Affair from the Heart
- Halloween Fudge from Sweet Beginnings
- The Best Halloween Muddy Buddies Mix from Family Around the Table
- Halloween Treat Popcorn Balls from Karen’s Kitchen Stories
- Halloween Charcuterie Board from I am a Honey Bee
Savory Halloween Recipes:
- Air Fried Bat Wings from A Kitchen Hoor’s Adventures
- For the Shortbread Cookies:
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1 cup all-purpose flour
- 2 tsp cornstarch
- For the Marshmallow:
- 3/4 cup granulated sugar
- 1/3 cup light corn syrup
- pinch of salt
- 2 TBSP melted candy corn
- 6 TBSP cool water, divided
- 1 packet (2 1/2 teaspoons) unflavored gelatin powder
- For the White Chocolate Coating:
- 12 oz white chocolate, finely chopped
- 3 TBSP vegetable oil
- Orange and Yellow food coloring if desired
- For the Shortbread Cookies:
- Preheat oven to 300° F.
- Using a stand mixer with a paddle attachment cream together the butter and sugar until light and fluffy, about three minutes.
- Add the vanilla and beat for another 30 seconds.
- Add in flour, ½ cup at a time with mixer on low.
- Repeat until all the flour is gone.
- Add cornstarch and mix until combined.
- Let mixer run on low until dough forms.
- Divide dough in half.
- Sprinkle flat surface lightly with flour.
- Roll out the cookie to ¼-inch thickness or the best you can, I never get them all the same thickness level.
- Cut with floured cookie cutters. If making minis like I did I used a 1.3” diameter round cookie cutter. If making a more standard size you can use a 2.7” or 3” round cookie cutter.
- Place the cookies about 1 inch apart on ungreased baking sheets.
- Bake for 16-20 minutes for minis, it will depend on how thin they are. Standard size need 20-22 minutes in the oven.
- For the Marshmallow:
- In a medium saucepan, stir together the granulated sugar, corn syrup, salt, 3 TBSP of the water, and candy corn syrup.
- Turn the heat up to high and bring the mixture to a boil without stirring. Clip a candy thermometer (or use a digital) to the edge of the pan, and boil until it reaches 238F.
- Meanwhile, add the remaining 3 TBSP of water to a large bowl and sprinkle the gelatin on top. Let sit for a few minutes without stirring.
- When the sugar syrup reaches 238F, slowly begin to stream it into the gelatin mixture while constantly beating with a hand mixer (not a stand mixer). You can use a stand mixer but you have a much bigger chance of getting the sugar along the sides of the bowl and it will stick and harden immediately. Go slow, and take your time.
- Beat the mixture for a full 10 minutes.
- Stir in the vanilla extract or vanilla bean seeds and mix until combined.
- Place marshmallow into a piping bag and pipe marshmallow on top of the shortbread cookie. Know that this will be sticky and you might end up with marshmallow stuck on you in random places.
- Set the cookies on a wire rack with a baking sheet underneath (will need later for dipping in chocolate) while the marshmallow firms up, about 30 minutes.
- For the White Chocolate Coating:
- Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
- Transfer to a small bowl, and let cool about 15 minutes.
- Swirl in orange and yellow food coloring but do not mix it in to the chocolate. This helps create a marble effect. You do not have to do this step if you don’t want to.
- Dip the marshmallow portion of the cookie into the white chocolate coating.
- Place the cookies shortbread side down and let the chocolate firm up. About 30 minutes.
Happy Halloween! Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!
Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!
Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!
Prize #1 from Dixie Crystals
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
Prize #2 from Angie at BigBearsWife
Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish
Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar
Origami Owl Locket and Halloween Charms
Prize #4 from Kathy at Lemon Blossoms
6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker
Prize #5 from Terri at Our Good Life
Young Living’s Thieves Mints ($50 Value)
Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!
Prize #6 from Julie at Back To My Southern Roots
1 Copy of – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups
Prize #7 from Peabody of Sweet ReciPEAS
1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”
Prize #8 from Megan of Strawberry Blondie Kitchen
1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”
Prize #9 from Nicole of For the Love of Food Blog
1 Copy of “Friends: The Official Cookbook”
ONE (1) $75 Amazon gift card
Prize #11 from Shanaka from It’s Shanaka
ONE (1) $25 Amazon gift card
Prize #12 from Ashley from Cheese Curd In Paradise
Prize #13 from Amy from House of Nash Eats
ONE (1) $100 Amazon gift card
Giveaway open to US Residents 18 years or older.
All entries will be verified.
No PO Boxes Please.
Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes.
This giveaway runs from October 5th – October 10th at 11:59PM EST.
Winners will be selected soon afterward and contacted by e-mail.
Winners will have 48 hours to respond or a new winner will be chosen.
There are a total of 14 prizes and therefore we will have a total of 14 winners.
No purchase necessary.
Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine!
We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.
We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including: Angie of BigBearsWife , Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms, Terri of Our Good Life, Julie of Back To My Southern Roots, Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!