Concentration Candy Cookies
Submitted by kathaleen
Concentration candy cookies: brown sugar-pecan cookies topped with matched pairs of colored candy-coated chocolates. A clever kids’ memory-match game cookie for parties.
YIELD
3 dozenPREP
20 minCOOK
9 minREADY
40 minConcentration candy cookies turn a batch of brown sugar-pecan cookies into an edible memory-match game. The dough is a classic chewy brown sugar cookie studded with chopped pecans and candy-coated chocolates, but the clever twist comes halfway through baking. At the 5-minute mark, cookies come out and get topped with matching pairs of same-color candies, making them playable as a concentration game after they cool.
For kids’ birthday parties and school events, it’s a crowd-pleaser that doubles as entertainment. Flip two cookies, find a color match, keep them. The lose-your-dessert-to-the-first-player-who-wins pressure makes it weirdly competitive.
The pecans add a grown-up nutty depth that keeps the cookies from being pure sugar candy, and the brown sugar base delivers that classic chewy-outside, soft-inside cookie texture everyone expects.
Pro Tips
- Pack the brown sugar firmly in the measuring cup, loose brown sugar leads to dry cookies.
- Press the matching candies onto partially baked cookies, not raw dough, the candies sink into fully raw dough and the color fades.
- Don’t overbake. 9 total minutes is the target. Overbaked cookies are crunchy and dull.
- Cool 2 minutes on the sheet before moving, hot cookies are fragile and tear apart on the spatula.
- Count your candies before starting, exactly 42 of each color ensures perfect pairing for 36 cookies with a few spares.
Variations
- Swap pecans for walnuts, macadamias, or leave out entirely for a nut-free version safe for school lunches.
- Use mini M&Ms for tinier, more dramatic decorations.
- Dip cooled cookies halfway in melted white chocolate and sprinkle with color sugar for a fancy party presentation.
- Add ½ teaspoon peppermint or almond extract for a flavor twist.
Ingredients
Directions
Heat oven to 375℉ (190℃).
Place sheets of foil on countertop for cooling cookies.
Reserve 42 of each colour candy in separate bowls.
Set aside.
Combine brown sugar, shortening, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Beat egg into creamed mixture.
Combine flour, salt and baking soda.
Mix into creamed mixture just until blended.
Stir in unreserved candy pieces and pecans.
Drop by rounded measuring tablespoonfuls (15 mL) of dough 3 inches (7. 5 cm) apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375℉ (190℃) F for 5 minutes.
Remove from oven.
Press the same color candies onto the top of two cookies.
Repeat with pairs of cookies using different coloured candies.
Return cookies to oven.
Bake an additional 4 minutes.
Do not overbake.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
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