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

Scale

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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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.

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.