These candy corn cookies are the ultimate treat for anyone who loves this classic fall candy. They’re thick, chewy, and packed with candy corn pieces in every bite. These simple cookies are a great choice for Halloween parties or festive fall gatherings.
Background content: is this popular at certain times of year? Special holidays?
If candy corn is one of your fall favorites, you won’t want to skip these soft and sweet cookies. They start with a thick cookie dough base and come together fast thanks to a no-chill dough.
Making fall cookies like these is super easy, you can also try Reese’s Pieces cookies or these snickerdoodle cookies.
Whip up a batch of these candy corn cookies to use up leftover Halloween candy or get ready for seasonal celebrations.
Ingredients
- Granulated Sugar
- Brown Sugar
- All-Purpose Flour
- Unsalted Butter, softened
- Eggs
- Candy Corn
- Baking Soda
- Salt
- Vanilla Extract
See recipe card for quantities.
Instructions
Follow these easy steps and photo instructions to bake your own batch of candy corn cookies.
Step one: Preheat your oven to 350°F. Prepare a baking sheet with parchment paper or non-stick spray.
Step two: Cream together the butter and sugars on medium-high for a few minutes until light and fluffy.
Step three: Add in the vanilla and eggs. Mix on medium until fully blended.
Step four: Add flour, salt, and baking soda. Mix on low until everything is well incorporated. Scrape the bowl as needed.
Step five: Gently fold in the candy corn pieces.
Step six: Scoop about 1 ½ tablespoons of dough, roll into balls, and place spaced apart on your prepared baking sheet.
Hint: Avoid overbaking! Start checking around 10–12 minutes. The centers should still look slightly underdone when you remove them—they’ll continue to set as they cool.
Recipe Tips for Success
- Don’t overmix: Overworking the dough can cause your cookies to turn out flat or tough. Mix just until everything is combined.
- Properly soften butter: Butter should be soft enough to press an indent into but not melted or greasy
Storage
Store cookies in an airtight container at room temperature or in the refrigerator for up to 1 week.
To freeze, place cookies in a sealed freezer bag or container for up to 1 year.
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
- Preheat your oven to 350°F. Prepare a baking sheet with parchment paper or non-stick spray.
- Cream together the butter and sugars on medium-high for a few minutes until light and fluffy.
- Add in the vanilla and eggs. Mix on medium until fully blended.
- Add flour, salt, and baking soda. Mix on low until everything is well incorporated. Scrape the bowl as needed.
- Gently fold in the candy corn pieces.
- Scoop about 1 ½ tablespoons of dough, roll into balls, and place spaced apart on your prepared baking sheet.
Notes
To freeze, place cookies in a sealed freezer bag or container for up to 1 year. Tips
- Don’t overmix: Overworking the dough can cause your cookies to turn out flat or tough. Mix just until everything is combined.
- Properly soften butter: Butter should be soft enough to press an indent into but not melted or greasy.
- Avoid overbaking! Start checking around 10–12 minutes. The centers should still look slightly underdone when you remove them—they’ll continue to set as they cool.
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