Candy Corn Cookies

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These cookies are so fun for fall!

Prep Time35

Cook Time8

Total Time43

Course: Dessert

Cuisine: American

Keyword: Candy Corn, cookies

Servings: cookies

2 17.5-ounce pouches Betty Crocker Sugar Cookie Mix (see Tips below for substitutions)
2/3 cup salted butter, melted
2 large eggs
orange paste food coloring (or yellow/red combined to make orange)
3 ounces semisweet chocolate chips, melted and cooled slightly

Line an 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In a medium bowl, stir the cookie mixes, butter and eggs until a soft dough forms.
On a work surface, place 1 1/2 cups of dough. Knead desired amount of orange coloring into dough until the color is uniform throughout. Press the dough evenly into the bottom of the pan.
Divide the remaining dough in half. Gently press one half of the remaining dough into the pan on top of the orange dough. On a work surface, knead the melted chocolate into the remaining dough until color is uniform throughout. Press the chocolate dough over the plain dough in the pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
Preheat oven to 375°F. Remove the dough from the pan. Cut the dough crosswise into 1/4-inch-thick slices. If needed, trim slightly to make perfect rectangles. Cut each rectangle into 6 or 7 triangular wedges. On and ungreased cookie sheet, place the wedges 1-inch apart.
Bake 7 to 9 minutes or until the cookies are set and the edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

*You may CERTAINLY sub your favorite homemade sugar cookie recipe for the Betty Crocker mixes!
*Watch the time when the cookies are baking. If they bake too long, the white layer will turn a shade of light brown and the cookies will be too crispy. You want it to stay a nice, light color.