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Candy Corn Cookies

These delightful candy corn cookies encapsulate the essence of Halloween with their soft, chewy texture and colorful bits of candy corn, making them perfect for any festive gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup candy corn

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs and vanilla extract, mixing until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!
  5. Gently fold in the candy corn, making sure they are evenly distributed throughout the dough.
  6. Using a cookie scoop or spoon, drop dollops of dough onto your prepared baking sheets, spacing them about two inches apart.
  7. Bake for 10-12 minutes, or until the edges are lightly golden.
  8. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

For best results, ensure butter is at room temperature. Consider chilling the dough for 30 minutes before baking. Use fresh candy corn for optimal flavor.