These cookies are a festive fall twist on a delicious classic. They’re perfect for a harvest party or any other autumn gathering.
Table of contents
❤️ Why you’ll love this recipe
- Delicious. You’ll love the classic combination of butter, sugar, eggs, and vanilla in these cookies. Plus, there’s candy corn and chocolate chips. What’s not to love?
- Easy to make. Just mix the ingredients together, chill the dough, and then bake. It’s that simple.
- Freezer-friendly. This cookie dough can be frozen for up to 3 months. Just thaw in the fridge overnight before baking.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this fun Halloween cookie:
- granulated sugar
- brown sugar
- vanilla extract
- all-purpose flour
- baking soda
- candy corn
- chocolate chips
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- baking sheet
- mixing bowl
- stand mixer or hand mixer
- parchment paper
Step One: make the dough
With an electric mixer, beat the butter and sugars together until light and fluffy. Add the eggs and vanilla, and blend until combined. If necessary, scrape down the sides of the bowl to make sure everything is mixed together well.
Step Two: add chocolate chips
In a separate bowl, mix together the flour, salt, and baking soda. Add this to the butter mixture, mixing it on low speed. Stir in the chocolate chips by hand or on low with a mixer.
Chill the dough for one hour. Towards the end of the chilling time, preheat your oven to 350 degrees Fahrenheit. Then, prepare two cookie sheets with parchment paper or cooking spray.
Drop the dough by tablespoon-sized balls onto the parchment-lined baking sheet. Space them 2 inches apart, as the cookies will spread.
Step three: Bake and Press in candy corn
Bake your cookies at 350° for 10 minutes. Once they’re done, remove them from the oven and place 3 pieces of candy corn on each one. Put them back in the oven for 1-2 minutes so they’ll be golden brown on the edges.
🥫 Storage instructions
Store your cookies in an airtight container at room temperature. They should last for about 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw them in the fridge overnight before serving.
Yes, they will freeze just fine fully baked.
No! I don’t really love candy corn but I still liked these. They taste just like a normal chocolate chip cookie.
No! Here’s why:
👩🏻🍳 Expert tips
- Don’t put the candy corn on before baking or it will melt. Trust me!
- For an extra special treat, try dipping the cookies in melted chocolate.
- If you want to make these ahead of time, the cookie dough can be frozen for up to 3 months. Just thaw it in the fridge overnight before baking.
📘 Related Recipes
- Amish Chocolate Chip Cookies
- Ghoul Mix M&M Cookies
- Caramel Pretzel Chocolate Chunk Cookies
- Holiday Shortbread Cookies
🍽 Serve it with
Having a Halloween party? Try these recipes too:
- Apple Cider Sangria with Caramel
- Deep-Fried Pickles
- Potato Salad with Celery Seed and Hard-Boiled Egg
- Buffalo Fried Chicken Sandwiches
- Caramel Apple Cobbler
📖 Here’s the recipe
Candy Corn Chocolate Chip Cookies
- ¾ butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 2¼ cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup candy corn
- 1 cup chocolate chips semisweet, white, or a blend
- Beat the butter and sugars with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Add the eggs and vanilla and blend until combined, scraping down the sides of the bowl if necessary.
- Combine the flour, salt, and baking soda in a separate mixing bowl and add to the butter mixture, mixing on low, one cup at a time. Stir in the chocolate chips by hand or low..
- Cover and chill the dough for one hour. Towards the end of the chilling time, preheat the oven to 350 with the rack in the center. Prepare 2 cookie sheets with parchment paper or cooking spray.
- Drop the dough by tablespoon-sized balls onto the parchment-lined baking sheets. Space them 2 inches apart, as the cookies will spread.
- Bake at 350° for 10 minutes. Remove cookies from the oven and gently place 3 pieces of candy corn on the hot cookies. Return to the oven and bake 1-2 minutes more, until the edges are golden brown.