Halloween Candy Corn Cookies Recipe

Perfect for fall and Halloween, soft chewy Candy Corn Cookies are brimming with sweet candy, salty peanuts and vanilla baking chips. Easy to make and the perfect way to use candy corn!

Candy corn is the candy we love to hate. Not after you try these Halloween Cookies! It’s the perfect way to use leftover candy corn. One bite of a chewy candy corn cookie is all you’ll need to be sold. 

The base of the cookie is not overly sweet so in baked cookie form the sweetness of the candy does not make the cookies too much to handle. It’s a great treat any time of year so stock up on some extra candy corn in the fall to make these any time.

​Halloween party perfect and great to combine with other candy corn inspired Halloween recipes like Candy Coated Caramel Apples, ‘Candy Corn’ Chicken Quesadillas, Tropical ‘Candy Corn’ Smoothie, Candy Corn Layered Halloween Sipper or Candy Corn Vodka Martini with Pop Rocks rim.

Jump to:

• Recipe Ingredients Notes
• How to Make it
• Pro Tip – Important!!
• How to Store
• ​How to Freeze
• More recipes you’ll love!
• Recipe

Recipe Ingredients Notes

For the complete ingredient list and amounts, refer to the printable recipe card at the end of the post.

• Unsalted butter. You’ll need 1 cup of unsalted butter (usually equal to 2 sticks) that is softened or room temperature before starting the recipe. 
• Light brown sugar. Use 3/4 cup of light brown sugar. Break up or remove any lumps before starting the recipe. 
• Large eggs. Two large eggs will be needed. 
• All Purpose Flour. Regular all purpose flour or gluten-free measure-for-measure flour blend can be used (we use Bob’s Red Mill gluten-free 1-to-1 flour blend). Be sure to spoon the flour into the measuring cup; do not scoop it. Scooping can lead to more flour that is called for and make the cookies denser. 
• Baking soda. This is the rising agent for the candy corn cookies. 
• White Baking Chips. These baking chips have a vanilla flavor that goes perfectly in these cookies. Some people thing white baking chips are actually white chocolate but they are not. You’ll need 1 cup and may want extra to add to the top of the cookies.
• Lightly salted peanuts. We used the type of peanuts found in a can used for snacking. Be sure they do not have skins (like Spanish Peanuts) and are labelled ‘lightly salted’. The contrast of the nutty, salty flavor really takes the flavor of these candy corn cookies over the top.
• Candy corn. This iconic Halloween candy is perfection in these cookies. You’ll need 1 cup plus extra to add to the tops of the cookies after they bake.

How to Make it

STEP 1. Preparation

Pre heat oven to 350 degrees F. Line a baking sheet with parchment paper.

STEP 2. Make the cookie dough

In a large bowl using an electric hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, combine the butter, brown sugar, and sugar (photo 1). Beat until light and fluffy.

Add the eggs and vanilla extract; beat to combine (photo 2).

In a medium separate bowl, combine the dry ingredients: flour, baking soda, and salt (photo 3). Whisk together and add to the wet ingredients and beat until a dough forms (photo 4).

Fold in the white chocolate chips, peanuts, and candy corn by hand (photo 5). Mix to fully incorporate.

STEP 3. Chill

Cover the bowl and chill for at least 30 minutes.

STEP 4. Scoop and Bake

Use a 1-tablespoon cookie scoop to scoop the cookie dough into balls. Place the cookie dough balls on the prepared baking sheet with 2 inches in between. Make sure no candy corn is touching the backing sheet or it will melt into a sugar puddle while it bakes (see Pro Tip).

Bake cookies in the preheated oven for 8-10 minutes, until the edges are golden brown but the center is still soft.

STEP 5. Top with candy corn

Remove the cookies and immediately place additional pieces of candy corn and/or white baking chips on top of the warm cookies (photo 6). Gently push down slightly so they will stick once the cookies have cooled.

STEP 6. Cool

Allow the cookies to cool on the baking sheet for 5 minutes, then place cookies on a wire rack to cool completely.

Pro Tip – Important!!

• If the candy corn is on the bottom of the cookie dough touching the pan, or on the sides touching the pan, it will melt. It’s important to ensure when scooping the dough that any candy corn is contained inside the dough and not exposed.
• When using a cookie scoop this is easy because you’ll be looking at the bottom of the cookie at the opening of the scoop. Push any candy corn pieces inside the dough.
• Also do not add any candy corn on top of the cookies BEFORE baking! This will lead to the same result. We add them after baking.
• If you have some cookies escape and have some melted candy corn; don’t worry! When the cookies have cooled you can snap off the hardened sugar (what candy corn melts into) and enjoy the cookies.

How to Store

Store in an airtight container at room temperature for up to 5 days or 1 week in the refrigerator. 

​How to Freeze

The cookies can be frozen for up to three months. Allow them to fully cool before placing in an airtight freezer safe container. Thaw in the refrigerator and serve at room temperature for best flavor.

More recipes you’ll love!

Recipe