Candy Corn Cookies

Sweet candy corn, lightly salted peanuts, vanilla baking chips combine to make these soft chewy cookies a fall and Halloween favorite cookie recipe. With the perfect balance of sweet and salty flavors they will become a fast favorite.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 10

Chilling time + Cooling time 50

Total Time 1 30

Servings cookies

Calories 97kcal

Author Toni Dash

Equipment

1 Tablespoon Cookie Scoop

Ingredients

1 cup unsalted butter softened
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all purpose flour regular or gluten-free measure-for-measure flour blend
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup white baking chips
1 cup lightly salted peanuts
1 cup candy corn plus more for topping

Instructions

Pre heat oven to 350 degrees F. Line a baking sheet(s) with parchment paper.
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. Beat until light and fluffy (2-5 minutes).
1 cup unsalted butter, 3/4 cup light brown sugar, 3/4 cup granulated sugar
Add the eggs and vanilla extract; beat to combine.
2 large eggs, 1 teaspoon vanilla extract
In a separate medium bowl, combine the dry ingredients: flour, baking soda, and salt. Whisk together and add to the wet ingredients and beat until a dough forms.
3 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon kosher salt
Fold in the white baking chips, peanuts, and candy corn by hand. Mix to fully incorporate.
1 cup white baking chips, 1 cup lightly salted peanuts, 1 cup candy corn
Cover the bowl with plastic wrap and chill for at least 30 minutes.
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.
IMPORTANT: Make sure no candy corn is touching the backing sheet or it will melt into a sugar puddle while it bakes (SEE NOTES BELOW).
Bake cookies in the preheated oven for 8-10 minutes, until the edges are golden brown but the center is still soft.
Remove the cookies and immediately place additional pieces of candy corn and/or white baking chips on top of the warm cookies. Gently push down slightly so they will stick once the cookies have cooled.
Allow the cookies to cool on the baking sheet for 5 minutes, then place cookies on a wire rack to cool completely.

Notes

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.

Nutrition