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!
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 filled the house with the delicious scent of baking. 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!
HOW TO MAKE CANDY CORN COOKIES
STEP 1
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
STEP 2
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
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 TIPS
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You can skip folding in the candy corn and peanuts and just add them to the top of the cookie dough instead.
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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.
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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.
OTHER FALL TREATS
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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!
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Pumpkin Cookies with Cream Cheese Frosting – 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.
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Homemade Butterfinger Candy Bar Bites – You can make your own Butterfinger Candy Bars at home! This homemade recipe contains only THREE ingredients! It’s a dream come true with your favorite candy bar made in your own kitchen. Can you guess the secret ingredient?!
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S’mores Brownies – You don’t have to wait for a campfire to enjoy a bite of s’mores. Enjoy a whole pan of the decadent flavors of graham crackers, toasted marshmallow and chocolate melted anytime of year. This treat packs in rich layers, perfect to share!
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Candy Corn Brownies – If you are looking for an easy, delicious dessert to bring to a Halloween party, look no further! The look of Halloween with the crazy good sweet and salty flavors of the peanuts and candy corn.
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Pumpkin Spice 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.
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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!
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Salted Chocolate Caramel Apples – A sprinkling of sea salt and a bit of chocolate turns Caramel Apples into an extravagant dessert.. Salted Chocolate Caramel Apples!
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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.
Chocolate Candy Corn Cookies
Ingredients
- 2 cups flour
- 1/2 cup cocoa powder
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 sticks butter (12 tablespoons) softened
- 2 eggs
- 1 1/2 cups candy corn
- 1 cup peanuts optional
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!
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 so it doesn’t melt and burn.
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!