RECIPE This Halloween serve up a deliciously creepy treat
W ho doesn't want to trick-or-treat? Make some at home and watch the smiles come out.
Chewy Caramel Mystery Cookies
All-purpose flour (spooned and levelled): 3 cups
Fine salt: 1 tsp
Baking soda: 1 1/4 tsp
Unsalted butter, room temperature: 1 cup
Light-brown sugar: 1 cup
Granulated sugar: 1/2 cup
Eggs, large: 2
Pure vanilla extract: 1 tsp
Caramels, halved: 1 cup
Roughly chopped assorted miniature chocolate candy bars: 1 cup
Small button-shaped chocolate candies: 3/4 cup
Preheat oven to 350 F, with racks in upper and middle thirds. In a large bowl, whisk together flour, salt and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, about 3 minutes. Beat in eggs, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions until combined. Beat in vanilla. Fold in caramels and candy bars.
Using a 1/3-cup spring-loaded scoop, drop dough, 2 inches apart, on parchment-lined baking sheets. Bake 8 minutes. Remove from oven; immediately press candies onto cookies, then rotate sheets and bake until golden around edges and set in centres, about 8 minutes. Transfer cookies to wire racks to cool.
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