Easy Candy Corn Cookies for Fall Celebrations
There’s something magical about these Candy Corn Cookies that brings out the kid in everyone. Whether you’re baking for a Halloween party, fall bake sale, or just because you love candy corn, these cookies are soft, buttery, and filled with just the right amount of sweet chewiness.
I started making these for my kids’ October class parties, and they’ve quickly become a seasonal tradition in our house. They’re super easy to make and fun to decorate plus, they’re always the first treats to disappear from the cookie plate!
Why You’ll Love Candy Corn Cookies
These cookies are everything fall baking should be bright, festive, and family-approved. The soft cookie base has just the right balance of sweetness, and the melty candy corn adds a chewy pop of flavor and color. They’re a fun, simple recipe to bake with kids, and they make any fall table look instantly more cheerful.
Simple Ingredients
Let’s take a quick look at what goes into these fun fall cookies:
- All-purpose flour: This gives the cookies structure and keeps them soft and tender.
- Baking powder & baking soda: A blend of both helps create that perfect chewy texture with just a bit of lift.
- Salt: Enhances the overall flavor and balances the sweetness.
- Unsalted butter: Softened butter creates a rich, melt-in-your-mouth cookie base.
- Granulated sugar: Sweetens the dough and gives the cookies their classic cookie texture.
- Egg: Helps bind everything together and adds richness.
- Vanilla extract: Rounds out the flavor and complements the candy corn.
- Milk: Adds moisture to keep the cookies soft.
- Candy corn: The star of the show! Roughly chopped for mixing in, plus extra for decorating the tops.
Yield and Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes
What is Needed
- 2 ½ cups (310 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup (60 ml) milk
- 1 cup (160 g) candy corn, roughly chopped
- Extra whole candy corn pieces for decorating
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until well combined.
- Add the dry ingredients to the wet mixture in two additions, alternating with milk. Mix just until everything is combined don’t overmix!
- Fold in the chopped candy corn using a spatula.
- Scoop tablespoon-sized portions of dough onto the baking sheets, leaving 2 inches between each cookie.
- Gently press 2–3 whole candy corn pieces on top of each dough ball for decoration.
- Bake for 10–12 minutes, until edges are lightly golden. Keep an eye on them the candy corn melts quickly.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Top Tips
- Chill the dough if your kitchen is warm this helps prevent the cookies from spreading too much.
- Use parchment paper or silicone mats to avoid the candy corn sticking and burning on your pans.
- If candy corn melts onto the pan, let cookies cool slightly, then trim edges with a butter knife while still warm.
- For chewier cookies, slightly underbake them.
- Decorate after baking if you want intact candy corn on top just press them in gently while the cookies are still warm.
- Involve the kids by letting them place the whole candy corn on top. It’s their favorite part!
- Don’t overbake the edges should just barely be golden. They’ll continue to set as they cool.
Recipe Variations
- Add white chocolate chips for an extra sweet twist.
- Swap vanilla for almond extract for a slightly nutty flavor.
- Use Halloween sprinkles on top for added color and crunch.
- Make sandwich cookies with marshmallow fluff in the middle for a treat!
Recommended Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Cookie scoop
- Silicone baking mats or parchment paper
- Wire cooling rack
- Baking sheets
Make Ahead Tips
You can make the dough 1–2 days ahead and store it in the fridge. Let it sit at room temperature for about 10 minutes before scooping and baking.
How to Store and Reheat
Store cooled cookies in an airtight container at room temperature for up to 5 days. To refresh them, pop a cookie in the microwave for 5–8 seconds to soften it slightly. Avoid reheating with candy corn on top too long it can get sticky!
What To Serve With This Recipe
- Cold milk or hot cocoa for kids
- Pumpkin spice latte or chai for adults
- A festive fall fruit salad
- Your favorite Halloween party punch
What You Need to Know About This Recipe
Candy corn is one of the most iconic Halloween treats in the U.S., dating back to the 1880s! While it’s a love-it-or-leave-it candy for some, baking it into cookies turns it into something completely crave-worthy. In this recipe, the candy melts into little chewy pockets that make each bite irresistible. It’s a great way to use up extra candy corn from trick-or-treating or party leftovers.
More Candy Corn Recipes
Want more cleaver recipes for candy corn? Check out this article here on OvenSpot!
Candy Corn Cookies
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Cookie scoop
- Silicone baking mats or parchment paper
- Wire cooling rack
- Baking sheets
Ingredients
- 2 ½ cups 310 g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup 170 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup 60 ml milk
- 1 cup 160 g candy corn, roughly chopped
- Extra whole candy corn pieces for decorating
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until well combined.
- Add the dry ingredients to the wet mixture in two additions, alternating with milk. Mix just until everything is combined don’t overmix!
- Fold in the chopped candy corn using a spatula.
- Scoop tablespoon-sized portions of dough onto the baking sheets, leaving 2 inches between each cookie.
- Gently press 2–3 whole candy corn pieces on top of each dough ball for decoration.
- Bake for 10–12 minutes, until edges are lightly golden. Keep an eye on them the candy corn melts quickly.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Be careful not to place candy corn too close to the edges they’ll melt and stick to the pan.
- For extra color, add Halloween-themed sprinkles before baking.
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]
