Crank up the oven and bake a batch of these Halloween-inspired candy corn cookies. Great way to enjoy candy corn that might be lurking in your home. Add these cookies to your baking list and share with friends and family this fall!
Why This Recipe Works
When the calendar flips over to October every year, I begin instantly craving a couple of things: scary movies, soup, hot bubble baths, breathing in the crisp fall air and….CANDY. The other night Dan and I were in lounge mode and we both expressed intense desires for candy.
There was none to be found in the house. Horrifying. The next day we stocked up. We won’t find ourselves depleted any time soon.
I knew I had to incorporate some of our stash into cookies. I popped these babies into the oven while pizza-movie night was taking place in the living room and they were FABULOUS. They are chocolatey, soft and chewy and irresistible.
If you find yourself with leftover candy corn, or if you are a candy hoarder like I am in the fall, please promise me that you will make these.
If you think these cookies are festive, check out my Candy Corn Cake!
Recipe Ingredients
Candy corn – Candy corn that’s been out for the fall season can be used up here for a fun fall-inspired cookie! You can skip folding in the candy corn (and peanuts) and just add them to the top of the cookie dough instead if you prefer.
Cocoa powder – Cocoa powder is an unsweetened chocolate that adds delicious flavor to baked goods. You don’t have to buy the most expensive brand to get good flavor but I do like to buy Hershey’s.
Sugar – The mix of sugars, both regular sugar and brown sugar are a perfect blend in these cookies. The brown sugar tends to add more moisture and help have a chewy texture in the final cookie.
Butter – This recipe calls for softened butter. I like to use salted sweet cream butter for baking. It is best to take it out of the wrapper, and allow it to sit out for 10-15 minutes on the counter. If you press a spoon into it, it should give easily.
Peanuts – Roasted peanuts, unsalted peanuts and honey roasted peanuts are all good options in this recipe.
How To Make Candy Corn Cookies
Step 1 – Prep
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Step 2 – Make The Cookie Dough
In a medium bowl, whisk the cocoa powder, baking powder, flour, baking soda and salt. Using a stand or hand mixer, combine dry ingredients and set aside. In a large bowl, add egg, sugars and butter. Mix on medium speed until creamy. Gradually add the flour mixture and mix until combined.
Step 3 – Add the candy
Fold in the candy corn and peanuts (if using). Drop by rounded spoonfuls onto prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes or until the edges are browned. Let cool and serve!
Recipe Notes
- Do not allow the candy corn pieces to touch the baking pan – if you lift the ball of dough up and a piece is sticking out, then push it up into the ball of dough. This will prevent the candies from melting out of the dough and possibly burning.
- For a non-chocolate cookie, omit the cocoa powder to create a white dough. You could then add food coloring to match the candy corn colors to make orange dough or yellow dough.
Why Are My Cookies Flat?
If your cookies are coming out of the oven looking flat, you either haven’t used the appropriate leavening agents (baking powder or baking soda) or you have used too little flour.
If the cookies are flat and greasy, you may have used too much butter. Follow baking recipes very closely to avoid making flat cookies!
How To Keep Cookies Soft
For optimal cookie softness, allow them to cool completely after coming out of the oven and store as stated in the directions. Some cookies store best in the fridge while others store well while covered at room temperature.
Can You Freeze Cookie Dough
Cookie dough is PERFECT for freezing! It’s one of the things I love most about it. Place any remaining dough into a resealable freezer bag or an air tight container and cover with plastic wrap, then cover and press as much air out as possible.
Freeze for up to six months. When you are ready to make the cookies, allow the dough to thaw completely in the fridge overnight then bake as directed.
FAQ About Cookies
Beyond the ingredients in a recipe, quality cookie sheets are needed for baking cookies. They help the cookies to bake evenly. A baking mat to go on top of your sheet makes clean up even easier.
When added to dough, baking soda releases a carbon dioxide gas that helps the dough to raise, creating a soft cookie that’s raised, not hard.
Cookies are most always baked in the middle rack of the oven. Unless otherwise stated, this is a good place.
There are several common ingredients you’ll find in your kitchen that may be a suitable substitute for butter. Applesauce, avocado and mashed banana are 3 options.
Cookies that are chewy vs cakey can have several variables that impact the dough. If you use baking powder in your recipe, your recipe will most likely be on the cakey side. Ratio of white sugar to brown sugar can also play an important factor – higher white sugar used will cause the cookie to be more crunchy. Dark brown sugar with the molasses added, will give it a more moist and chewy texture.
Other Fall Treats
- Apple Butter Cookies – Adding apple butter to oatmeal cookie batter will create the tastiest little cookie you’ll ever meet! These chewy cookies are great during apple season, or any time of the year when you want a dessert that’s a little bit unique. Slather a bit of apple butter on top of your cookie to enjoy the fresh sauce!
- Pumpkin Cookies with Cream Cheese – Introducing the only Pumpkin Cookie recipe you’ll ever need in your life. These cookies are DELICIOUS and so soft, pillowy, light and fluffy. The Cream Cheese Frosting complements them absolutely perfectly.
- Pumpkin Layer Cake – Pumpkin Spice Layer Cake is the perfect festive dessert to bring to your next Halloween or fall-themed party and as a Thanksgiving dessert. The cream cheese frosting complements it perfectly and looks beautiful with a rustic ombre look.
- Halloween Snack Mix – This sweet and salty Halloween Snack Mix is a great Fall snack to have on hand. It is perfect for a handful on the run or a great snack for kiddos after school! It’s also great for Fall- or Halloween-themed parties.
- Roasted Pumpkin Seeds – Don’t let those delicious little pumpkin seeds go to waste when carving pumpkins! Learn how to prepare those raw pumpkins seeds. Season and roast them, they’re easy to make! They turn into a delicious little fall snack that will get gobbled up by all.
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Candy Corn Cookies Recipe
Ingredients
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, combine the flour, cocoa powder, salt, baking powder and baking soda. Mix well and set aside. In a large bowl, combine the sugars, butter and eggs. Mix on medium speed until creamy. Gradually add the flour mixture and mix until combined.
- Fold in the candy corn and peanuts (if using). Drop by rounded spoonfuls onto prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes. Let cool and serve!
Thanks Megan! I did find that the ones that were sort of insulated with batter had a lot less melting. As for the crumbling issue, I still do not know! The crumbs were still tasty.
Oh no, Lisa! I'm so sorry to hear this! I have no idea why your cookies would have been crumbly. Ours weren't at all! As for the candy corn melting, try to contain the candies so that the outer edge of each cookie is batter. I hope this makes sense and helps!
Megan
I was SO excited to make these and I love candy corn. But mine totally didn't work. My candy corn melted and the cookies kind of crumbled as I was taking them off the pan. Any idea why this would happen? The crumbled pieces still taste good, but there's no way I can serve them at a party tomorrow looking like that!