Candy Corn Cookies Recipe

Halloween isn’t just about costumes and pumpkin carving, it’s also about the treats! And what could be more festive than Candy Corn Cookies? Soft, chewy, and bursting with the colorful charm of candy corn, these cookies are the ultimate party-ready dessert for the spooky season. Whether you’re baking with kids, looking for a quick Halloween party recipe, or just want to enjoy a little fall magic, this recipe has you covered.

In this post, I’ll walk you through everything you need to know about baking the perfect Candy Corn Cookies, from ingredients and step-by-step instructions to pro tips that ensure your candy corn doesn’t melt into a sticky mess.

So grab your apron, preheat the oven, and let’s bake some spooky fun!

Why You’ll Love These Candy Corn Cookies

• Festive & fun → Instantly brighten up your Halloween dessert table.
• Kid-approved → Little ones love helping press candy corn into the cookies.
• Easy recipe → Simple pantry ingredients, one bowl mixing, no fuss.
• Perfect texture → Soft, chewy centers with slightly crispy edges.

If you love classic chocolate chip cookies, these are the Halloween version you’ve been waiting for!

Ingredients You’ll Need

Here’s what you’ll need to bake a batch of these spooky-sweet cookies:

• ½ cup (1 stick) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup candy corn (divided – some mixed in, some pressed on top)
• Optional: ¼ cup white chocolate chips for extra sweetness
• Powdered sugar for dusting (optional)

Step-by-Step Instructions

1. Preheat oven → Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream butter & sugars → In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
3. Add wet ingredients → Mix in the egg and vanilla extract until smooth.
4. Mix dry ingredients → In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Slowly add to the wet mixture.
5. Fold in candy corn → Gently mix in half of the candy corn (save the rest for decorating).
6. Chill dough → Refrigerate for 20–30 minutes for thicker cookies.
7. Scoop dough → Drop tablespoon-sized scoops onto your baking sheet.
8. Bake → Bake for 9–11 minutes, until edges are golden but centers look slightly soft.
9. Add candy corn on top → Press a few candy corns into the warm cookies right after baking.
10. Cool & dust → Let cookies cool on a rack, then lightly dust with powdered sugar if desired.

Expert Tips for Success

• Don’t place candy corn directly on the baking sheet → It melts into a sticky puddle. Instead, press candy corn into the tops of cookies halfway through baking or immediately after.
• Chill the dough → Helps prevent spreading and keeps cookies thick and chewy.
• Storage → Keep in an airtight container at room temp for up to 4 days.
• Freezing → Freeze dough balls for up to 2 months. Just add candy corn before baking.

Variations & Fun Twists

• Chocolate Upgrade → Add white chocolate or milk chocolate chips.
• Pumpkin Spice → Mix ½ teaspoon pumpkin spice into the dough for a fall flavor boost.
• Candy Swap → Replace candy corn with Reese’s Pieces or M&Ms for a colorful twist.

Storage & Freezing

• Store cookies in an airtight container at room temperature for 3–4 days.
• Freeze baked cookies in freezer bags for up to 2 months.
• To freeze dough → scoop dough balls, freeze on a tray, then transfer to freezer bags. Bake straight from frozen with an extra 1–2 minutes of bake time.

Final Thoughts

These Candy Corn Cookies are the ultimate Halloween bake—easy, festive, and irresistibly chewy. They’re perfect for parties, school events, or just a cozy October night in with family.

Candy Corn Cookies Recipe – The Perfect Halloween Treat

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• Author: Elena Rossi
• Total Time: 25 minutes
• Yield: 18 cookies 1x
• Diet: Vegetarian

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Description

Chewy, soft cookies loaded with festive candy corn pieces—perfect for Halloween parties, fall gatherings, or a sweet seasonal treat.

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Ingredients

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1/2 cup unsalted butter, softened

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg (room temperature)

2 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 cup candy corn

Optional: powdered sugar for dusting

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in the egg and vanilla extract until combined.

4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

5. Gradually add dry ingredients into wet ingredients, mixing until just combined.

6. Gently fold in candy corn (reserve a few pieces for topping).

7. Scoop dough into balls and place on baking sheet, spacing apart.

8. Press extra candy corn pieces on top for decoration.

9. Bake for 9–11 minutes until edges are set but centers look slightly soft.

10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

11. Optional: Dust lightly with powdered sugar before serving.

Notes

Do not overbake—cookies will continue to set as they cool.

Press candy corn on top *before baking* to prevent melting on the pan.

Store in an airtight container at room temperature for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 140
• Sugar: 12g
• Sodium: 90mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 20mg