Candy Corn Cookies
These candy corn cookies are a perfect treat for Halloween. They are thick and chewy and super easy to make with no chill time for the dough.
Servings: 40 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
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. Tips
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.