Prepare for tricks and treats with these moldy candy and walnut cookies! They are filled with ghoulish green candy pieces, chocolate chips, chopped walnuts, and then swirled with blue and green food dye for an icky, moldy tint. Cockroaches optional.
Variations
Chocolate Chips – I use semi-sweet chocolate chips, however you could use milk, white, or dark chocolate.
Gluten-free – Use your favorite 1:1 gluten-free flour blend! Or I really like Minimalist Baker’s DIY Gluten-free Flour Blend.
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Halloween Moldy Candy and Walnut Cookies
A cookie filled with candy and chocolate treats that is streaked with food coloring to add a grotesque moldy green.
Servings: 22 cookies
Ingredients
- ½ cup unsalted butter room temperature
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1½ cups all purpose flour
- 1 cup walnuts chopped
- ½ cup green candy pieces
- ½ cup chocolate chips
- blue and green gel food coloring
Instructions
- Preheat oven to 425° F. Line two baking sheets with parchment paper.
- In a large bowl or a bowl of a stand mixer, beat together the butter, sugar, vanilla, baking powder, and salt.
- Beat in the egg. It is okay that the mixture looks slightly curdled.
- Add the flour, chopped walnuts, chocolate chips, and candy pieces. Mix to combine.
- Use 2-3 drops of food color and mix until the color is swirled through the batter. You want slight streaks.
- Roll dough into 2-3 tablespoon balls. Place on cookie sheet with about 2-inches between cookies.
- Using a flat bottom glass, flatten the cookies slightly until they are about a ½-inch thick.
- Bake the cookies for 8-10 minutes or until they are just set and lightly golden brown around the edges.
- Remove the cookies from the oven and allow them to cool on the pan for about 5 minutes before transferring to a rack to cool completely.
Notes
These cookies store well in an airtight container at room temperature for about 4-5 days. They will also freeze well for up to 3 months.
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