Candy Corn Cookies Recipe

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These Candy Corn Cookies are soft, chewy, and loaded with sweet candy corn and creamy white chocolate chips. They're a fun and festive Halloween treat with buttery brown sugar cookie dough, colorful bits of candy, and lightly golden edges.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 288kcal

Author: The Carefree Kitchen

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter room temperature
1 cup sugar
1 cup light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups candy corn candies chopped (divided)
1 cup white chocolate chips

US Customary - Metric

Instructions

Preheat oven to 325 degrees F.
In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk until ingredients are well combined, then set aside.
In a large bowl with a spatula, or a stand mixer with the paddle attachment, add the butter, sugar, brown sugar, and vanilla and cream together until light and fluffy—about 3-4 minutes. Add the eggs one at a time, mixing them in after each addition, and scraping the bottom and sides of the bowl to make sure you combine everything.
Add the flour mixture to the butter mixture and mix on low until just combined, then add all but a handful of the candy corns and white chocolate chips (reserve a little to add after baking.) Mix gently by hand using a rubber spatula, making sure to scrape the bottoms and sides of the bowl and combine all ingredients well.
Using a small ice cream scoop, scoop and roll dough into 1¼" balls. Place them about 2" apart on a baking sheet lined with parchment paper. Try to tuck any exposed pieces of candy corn into the balls of dough so that they don't melt and stick to the pan.
Bake in your preheated oven for about 8 minutes, or until the edges begin to turn lightly golden brown. Once baked, remove from the oven and immediately add the remaining candy corn and white chocolate chip pieces on top of the cookies.
Let the cookies cool on the baking sheet for a couple minutes before moving them to a wire rack to cool completely. Enjoy!

Notes

Storing Instructions: store cookies in a covered airtight container for up to a week at room temperature.

Freezer: freeze cookie dough or baked cookies in an airtight container for up to 2 months.

Make-ahead tips: make, scoop, and freeze the cookie dough for up to 2 months.

Nutrition