Easy

Chewy Monster Cookies

Name: Chewy Monster Cookies
Cook time: 10 min
Yield: 2 dozen
Ingredients: 2 ¼ C. all-purpose flour (304g); 1 tsp. salt; 1 tsp. Clabber Girl® Baking Powder; ½ tsp. Clabber Girl® Baking Soda; 2 tsp. Clabber Girl® Corn Starch; ¾ C. Crisco® Butter Flavor All-Vegetable Shortening; ½ C. granulated sugar; 1 C. brown sugar, packed; 2 Tbsp. caramel sauce; 1 large egg; 1 egg yolk; 2 tsp. Spice Islands® Pure Vanilla Extract; 2 Tbsp. milk; 1 ½ C. Halloween colored candy-coated chocolate pieces; 48-72 candy eyes

Prep Time: 20 minutes + chilling

Bake Time: 10 minutes

Total Time: 30 minutes + chilling

Yield: 2 dozen

Ingredients

2 ¼ C. all-purpose flour (304g)
1 tsp. salt
1 tsp. Clabber Girl® Baking Powder
½ tsp. Clabber Girl® Baking Soda
2 tsp. Clabber Girl® Corn Starch
¾ C. Crisco® Butter Flavor All-Vegetable Shortening
½ C. granulated sugar
1 C. brown sugar, packed
2 Tbsp. caramel sauce
1 large egg
1 egg yolk
2 tsp. Spice Islands® Pure Vanilla Extract
2 Tbsp. milk
1 ½ C. Halloween colored candy-coated chocolate pieces
48-72 candy eyes

Directions

In a medium bowl, whisk together the flour, salt, baking powder, baking soda and corn starch; set aside.
In a microwave-safe bowl, melt the shortening in 30 second increments, stirring after each time, until mostly melted. Finish melting by stirring then pour into a mixing bowl.
To that mixing bowl, add the granulated sugar, brown sugar and caramel sauce.
Start mixing on low and gradually increase the speed to medium. Mix for 3-5 minutes or until well blended. Scrape the sides of the bowl.
Add the egg, egg yolk, vanilla and milk and blend in on low speed until fully incorporated.
Add the flour mixture and mix on low speed just until blended.
Stir in 1 cup of the candy-coated chocolates by hand.
Scoop out two tablespoons of dough and roll into a ball (or use a #30 disher). Place on a parchment lined baking sheet. Repeat with the remaining dough.
Top each dough ball with the 4-5 remaining pieces of chocolate-coated candies followed by 2-3 candy eyes.
Refrigerate for 4 hours or overnight.
To bake, preheat the oven to 375°F and line a baking sheet with parchment paper or spray with a non-stick baking spray such as Baker’s Joy®.
Place dough balls on the baking sheet, leaving 2 inches in between each one.
Bake for 8-10 minutes or until the edges just start to brown.
Remove from the oven and allow to cool on the pan.

Tips

If you buy a big bag of regular chocolate-coated candies, take out the red and blue for a Halloween mixture. You can then use the red and blue for the 4^th of July or Labor Day!

Chilling is necessary to achieve crispy edges with a chewy center!