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Candy Corn Cookies

Sweet and chewy cookies bursting with the festive flavor of candy corn, perfect for Halloween and fall celebrations.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (160g) candy corn
  • 1/2 cup (90g) white chocolate chips (optional)
  • Optional: pinch of cinnamon, sprinkle of nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, cream the softened butter, granulated sugar, and light brown sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract, mixing until well combined.
  4. Gradually mix in the dry ingredients until just combined.
  5. Fold in the candy corn and white chocolate chips, then chill the dough in the refrigerator for 20-30 minutes.
  6. Use a cookie scoop to drop dough onto the prepared baking sheets, leaving 2 inches apart. Press additional candy corn on top if desired.
  7. Bake for 10-12 minutes, until edges are golden and centers are slightly soft. Let cool for 5 minutes on the sheets before transferring to a wire rack.

Notes

Use fresh candy corn for the best results. Chill dough to prevent spreading while baking.

Nutrition

Keywords: candy corn, Halloween cookies, fall baking, chewy cookies