These candy corn cookies are a perfect treat for candy corn lovers. Thick and chewy cookies that have a handful of candy corns spread throughout each. These easy to make cookies are perfect for Halloween or fall occasions.
If you are a candy corn aficionado, then you can't miss out on these delicious candy corn cookies. They are made with a thick and chewy cookie base (that uses a no chill dough to make them fast and simple to make).
Using candy mix-ins to make cookies is always a fun and easy way to try out new cookie flavors. Just like with our skittles cookies or reeses pieces cookies.
Bake up a batch of these candy corn cookies to use up some of your extra Halloween candy or in anticipation for Halloween or Fall parties. Not into cookies? Try these candy corn rice krispie treats instead.
Ingredients
- Granulated Sugar
- Brown Sugar
- Flour
- Butter - unsalted + softened
- Eggs
- Candy Corn
- Baking Soda
- Salt
- Vanilla
See recipe card for quantities.
Instructions
Follow these super simple instructions and step by step photos to bake a batch of your own candy corn cookies.
Step one: Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with non-stick cooking spray.
Step two: Cream together butter and both sugars on medium high speed for a few minutes until lighter and fluffier.
Step three: Add in vanilla and eggs. Mix on medium until well combined.
Step four: add in flour, salt and baking soda. Mix on low, scraping down sides until well combined.
Step five: Gently fold in candy corn until combined.
Step six: scoop out 1 ½ tablespoon sized scoops of dough. Roll into balls and place a few inches apart on a cookie sheet.
Hint: don't overbake your cookies. We usually start taking a look around 10 - 12 minutes to make sure they are not overdone. The center will not be set when removed from the oven - they will continue to firm up as they cool.
Recipe Tips for Success
- Don't overwork the dough - mixing too fast or long can lead to tougher and flatter cookies. So, when mixing ingredients in, you want to be sure you use the minimum speed and time needed to get everything combined.
- Properly softened butter - butter should be where you can press in the center and leave a small indentation, but not melted at all.
Storage
These cookies can be kept at room temperature or in the fridge for about a week if they are stored in an airtight container.
They can be frozen up to a year in an airtight container or a freezer bag.
Candy Corn Cookies
Equipment
- cookie sheet
- Mixing bowl
- Wooden spoon or spatula
- Stand or Hand Mixer
- Measuring Cups + Spoons
Ingredients
- 2 ½ cups Flour
- 2 cups Candy Corn
- 2 Eggs
- 1 ¼ cup Granulated Sugar
- ¾ cup Brown Sugar
- 1 cup Butter unsalted + softened
- 1 ¼ teaspoon Baking Soda
- 1 teaspoon Vanilla
- ¼ teaspoon Salt
Instructions
- Spray your cookie sheet with non-stick cooking spray or line with parchment paper.
- Preheat oven to 350 degrees Fahrenheit.
- Add 1 cup butter, 1 ¼ cup Granulated sugar and ¾ cup Brown Sugar to mixing bowl.
- Cream together butter and sugar on medium high speed for a few minutes until it becomes lighter and fluffier.
- Add in 2 eggs and 1 teaspoon of vanilla. Mix on medium low until well combined.
- Add in ¼ teaspoon salt, 1 ¼ teaspoon baking soda and 2 ½ cups of flour. Mix on low, scraping down sides until well combined.
- Add in 2 cups of Candy corn and carefully fold into dough.
- Scoop out around 1 ½ tablespoon scoops of dough. Roll into balls and place a few inches apart on the baking sheet.
- Bake for around 15 minutes or until edges are firm and light brown.
Notes
- They can be stored in an airtight container for up to a week at room temperature or in the refrigerator.
- They can be frozen in an airtight container or a ziplock bag for up to a year.
- Don't overwork the dough. Especially when mixing in eggs and flour mixtures, just mix enough to combine thoroughly.
- Don't overbake the cookies. The centers will be soft when removing from the oven. As long as the edges are firm and light brown, the centers will firm up as they sit and cool on the baking sheet.
- To soften butter, it can be kept at room temperature for about an hour. Or, can be cut into chunks to soften faster.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
