Name: Candy Corn Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup brown sugar; 1 large egg; 2 teaspoons vanilla extract; 1 cup candy corn (some chopped, some whole for topping)

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Candy Corn Cookies are the perfect sweet treat to celebrate fall and Halloween. I love how these cookies blend buttery vanilla flavor with festive candy corn colors, making them both tasty and eye-catching. Whether I’m serving them at a party or packing them into lunchboxes, they always bring a seasonal charm that’s hard to resist.

Why You’ll Love This Recipe

I love this recipe because it’s simple, fun, and festive. The cookies are soft and chewy with just the right amount of sweetness. The pops of color from the candy corn add a nostalgic Halloween feel, and the candy itself melts slightly into the cookie for a gooey texture I can’t get enough of. I can even get the kids involved—they love placing the candy corn on top before baking. Candy Corn Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter
Granulated sugar
Brown sugar
Egg
Vanilla extract
Candy corn

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, and salt.
In a larger bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy.
I beat in the egg and vanilla extract until smooth.
Gradually, I add the dry ingredients to the wet mixture, stirring until just combined.
I gently fold in some chopped candy corn, being careful not to overmix.
Using a cookie scoop or spoon, I drop balls of dough onto the baking sheet, spacing them a couple of inches apart.
I press a few candy corn pieces on top of each dough ball for decoration.
I bake the cookies for 9–11 minutes, just until the edges are golden and the centers are set.
After baking, I let them cool on the sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It takes 15 minutes to prepare and around 10 minutes to bake each batch. Cooling adds another 10–15 minutes.

Variations

Sometimes I like to add white chocolate chips for extra sweetness or mix in chopped peanuts for a salty crunch. If I want to make them even more Halloween-themed, I use food coloring to tint the dough orange or yellow. I’ve also swapped out some of the flour for a bit of cocoa powder for a chocolatey twist.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I place a slice of bread in the container. If I want to warm them slightly before serving, I microwave one for about 10 seconds to bring back that fresh-baked texture. Candy Corn Cookies

FAQs

Can I bake candy corn into the cookies?

I try to limit how much candy corn goes inside the dough since it melts easily. I prefer placing most on top so they don’t burn or spread too much.

Why is my candy corn melting?

Candy corn can melt and caramelize at high heat, so I always bake at 350°F and avoid putting too much near the edges of the cookies.

Can I freeze the dough?

Yes, I portion the dough into balls and freeze them on a tray. Once frozen, I transfer them to a zip-top bag and bake from frozen, adding an extra 1–2 minutes.

Do I need to chill the dough?

It’s not required, but chilling the dough for 30 minutes helps prevent spreading and gives the cookies a thicker texture, which I sometimes prefer.

Can I use store-bought cookie dough?

Yes, for a shortcut I’ve used plain sugar cookie dough and just mixed in the candy corn before baking. It works well when I’m in a hurry.

Conclusion

Candy Corn Cookies are a festive way I celebrate Halloween and the fall season. They’re easy to make, fun to decorate, and delicious to eat. Whether I’m baking them for a party or just to enjoy with a cup of cider, they always bring cozy, colorful joy to my kitchen.