Candy Corn Cobs

1. 1

   Roll the cookie dough into 6 (2-inch) logs, using 4 cookies' worth of dough portions per log. Place logs onto a parchment paper-lined platter; freeze 1 hour.

2. 2

   Transfer platter of cookie dough logs to the refrigerator. Working 1 log at a time on a parchment paper-lined surface (leave the remaining logs in the refrigerator), gently press the narrow tips of candy corn kernels into the log, forming rows down the length of the cookie dough log. Continue, gently rotating the log as necessary until it is completely covered in rows of candy corn. Return the completed candy corn cob to the refrigerated platter. Repeat process with remaining logs and candy corn. Cover the platter with plastic wrap and refrigerate or freeze until ready to use.

No additional tips available.