Do you have Hallowe’en candy left? We did. But then we had houseguests. But while we did have leftover candy, I made these sweet somethings. I forgot to photograph the middle part but I’m trusting you to know what I’m talking about.
Start with some hardshelled chocolate candy. You want the stuff with shells otherwise the chocolate will just melt out of your cookie and ruin the structure. Here I have M&Ms, regular and peanut, Reese’s Pieces, and Smarties. For you Americans reading this, these are more like M&Ms – not the chalky discs we call Rockets.
Gather up about 1 1/2 cups of candy. Try to avoid eating it all as you empty the little tiny packets.
Grab 2 1/2 cups flour, and whisk it together with 3/4 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon cinnamon. Set that aside.
With a mixer, cream together 1 cup softened butter, 3/4 cup brown sugar and 1/2 cup granulated sugar (I only had white in the photo but brown makes it excellent).
Tip in 3 egg yolks and 2 teaspoons vanilla extract and mix away.
Add in your flour mixer and mix on low until just combined. You want this still to be a little crumbly.
Dump in all your happy candy and stir it in.
Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop a golf ball-sized lump of dough and form it into a ball. Roll the ball in granulated sugar and flatten slightly onto the baking sheet. Bake for about 16 minutes, rotating the baking sheets halfway through, until the tops of the cookies start to crack. Allow them to cool on the baking sheet a little bit before you move them to a wire rack to cool – that way they’ll stay together better.
Then all you need to do is eat them – easy enough!