Candy Corn Cookies
These candy corn cookies are delicious! Buttery cookie dough is stuffed with sweet candy corn and baked to perfection! These are a great Halloween treat and the perfect way to enjoy candy corn!
When candy corn hits the shelves every fall you know Halloween is close by! While it is a tasty treat by itself candy corn is also amazing turned into tasty treats! These cute cookies are a great way to enjoy your favorite fall treat! These chewy cookies are stuffed and topped with candy corn so that they are full of flavor and you get candy corn in every bite! If you are planning a Halloween party this year make sure to add this to your menu!
- Other Posts You’ll Love
- Halloween Brownie Truffles
- Halloween Ghost Cupcakes
- Over 100 Halloween Desserts & Treats
Why we love this recipe-
I’ve tried several candy corn cookie recipes over the years and have been pretty frustrated! You see candy corn melts really easily when it is baked so often when it is mixed into the cookie dough it melts out of the cookies and makes a mess. While I loved the idea of an easy candy corn cookie where you just mixed in the candy corn and baked them like chocolate chip cookies it never worked out for me. So I set out to create a candy corn cookie recipe that would hold the candy corn in but also be full of flavor!
So for this candy corn cookies recipe I’ve sandwiched the candy corn in between delicious cookie dough so that there is no exposed candy corn and nothing leaks out! Then I’ve topped the cookies with more candy corn so that they are as cute as they are tasty! For me this is a better way to make these cookies so that the bottom of the cookie is solid and no candy corn is in contact with the pan.
These fun treats are a great way to use leftover candy corn, or the broken bits at the bottom of the bag! They are a great treat for parties, bake sales, or as a delicious snack to celebrate candy corn season!
FAQ & Tips-
Does the brand of candy corn matter?
All candy corn is not created equal and some melts way more than others. I’ve found that the classic Brach’s works well, and so does this brand from Amazon. It’s ok if yours melts a little more because it shouldn’t leak out as long as you’ve got your dough sealed well at the edges.
Do I need to use cornstarch?
Cornstarch helps cookie dough spread less and also helps give it a tender texture. However, if you really want these cookies you can make them without it. The texture of the cookies will be a little different and your dough may spread more in the oven.
Can I make my cookies bigger?
Yes! The size of your cookies is determined by how much dough you scoop out for the bottom and top. I wouldn’t recommend making them any smaller than I have because you won’t be able to stuff them with much candy corn. However if you want to create jumbo cookies you can scoop larger cookie dough balls and stuff them with more candy corn. It is a good idea to test a couple the first time you bake them to make sure you know how long they need to cook. Just make sure to watch them until they are a light golden brown and the center is set.
Here are the ingredients for these candy corn cookies –
½ Cup Butter- softened
¾ Cup Brown Sugar
¼ Cup Sugar
1 Egg
2 tsp Vanilla extract
2 Tbsp Heavy Cream
2 Cups All Purpose Flour
1 tsp Baking Soda
¼ tsp Salt
2 tsp Cornstarch
1/2 Cup of Candy Corn & Candy Corn Pieces
Here’s how to make these cookies-
Pre heat oven to 350 and line a baking sheet with parchment paper
Cream butter, brown sugar, and granulated sugar together in a large bowl with an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment.
Add in egg, vanilla and heavy cream and continue mixing until well incorporated.
In a separate medium bowl combine flour, baking soda, salt and corn starch, whisk to mix together well.
Gradually add the dry ingredients into the butter mixture mixing after each addition and continue mixing until everything is well incorporated.
Scoop out 1 tablespoon of dough and roll it into a ball and then flatten into a circle, place it on your prepared cookie sheet.
Place 3-4 pieces of candy corn, or smaller candy corn pieces in the center of the circle of dough.
Scoop out another tablespoon of dough and flatten it, press it over the top of the candy corn. Press the edges of the top and bottom cookie dough together to seal the candy corn in the center.
Bake for 9-10 minutes, remove from the oven and immediately press candy corn into the top of the cookies. Place back in the oven for 2 minutes, this melts the candy corn a little and helps it stick to the cookies well.
Remove from the oven and allow to cool on the baking sheet for 2-3 minutes before removing to a cooling rack to cool completely.
Store cookies in an airtight container.
Candy Corn Cookies
Ingredients
- ½ Cup Butter- softened
- ¾ Cup Brown Sugar
- ¼ Cup Sugar
- 1 Egg
- 2 tsp Vanilla extract
- 2 Tbsp Heavy Cream
- 2 Cups All Purpose Flour
- 1 tsp Baking Soda
- ¼ tsp Salt
- 2 tsp Cornstarch
- 1/2 Cup of Candy Corn & Candy Corn Pieces
Instructions
- Pre heat oven to 350 and line a baking sheet with parchment paper
- Cream butter, brown sugar, and granulated sugar together in a large bowl with an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment.
- Add in egg, vanilla and heavy cream and continue mixing until well incorporated.
- In a separate medium bowl combine flour, baking soda, salt and corn starch, whisk to mix together well.
- Gradually add the dry ingredients into the butter mixture mixing after each addition and continue mixing until everything is well incorporated.
- Scoop out 1 tablespoon of dough and roll it into a ball and then flatten into a circle, place it on your prepared cookie sheet.
- Place 3-4 pieces of candy corn, or smaller candy corn pieces in the center of the circle of dough.
- Scoop out another tablespoon of dough and flatten it, press it over the top of the candy corn. Press the edges of the top and bottom cookie dough together to seal the candy corn in the center.
- Bake for 9-10 minutes, remove from the oven and immediately press candy corn into the top of the cookies. Place back in the oven for 2 minutes, this melts the candy corn a little and helps it stick to the cookies well.
- Remove from the oven and allow to cool on the baking sheet for 2-3 minutes before removing to a cooling rack to cool completely.
- Store cookies in an airtight container.
