Candy Corn Chocolate Chip Cookies
A festive fall twist on a delicious chocolate chip cookie, this recipe adds candy corn to your favorite dessert. Perfect for a harvest party.
Equipment
- Baking Sheet
- Mixing Bowls
- stand mixer or hand mixer
Ingredients
- 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)
Instructions
- Prepare the dough. In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and brown sugar until they are light and fluffy, which should take about 3-5 minutes. Then, add the eggs one at a time, beat well after each one, and mix in the vanilla extract. Remember to scrape down the sides of the bowl when necessary.
- Combine the dry ingredients. Whisk together the all-purpose flour, baking soda, and salt in a separate bowl. Then, slowly add the dry mixture to the butter mixture, mixing at low speed until it's mixed. Don't mix too much. Add the chocolate chips by hand or mix at the lowest speed.
- Chill the dough. Cover the dough with plastic wrap and refrigerate for 1 hour. Towards the end of the chilling time, preheat the oven to 350°F (175°C) and position the oven rack in the center. Line two baking sheets with parchment paper.
- Shape and bake. Using a tablespoon or a small cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake the cookies for 10 minutes, then remove them from the oven.
- Press candy corns. Quickly and gently press 3 pieces of candy corn into each cookie, then return the cookies to the oven and bake for an additional 1-2 minutes, or until the edges are golden brown.
- Cool. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Make sure your butter is completely softened before you begin mixing to help it blend better with the sugars and create a smooth, even dough.
It's important to emphasize that you should not add the candy corn before baking! It will melt!
To prevent the candy corn from melting into a sticky mess, add it during the last 1-2 minutes of baking. Gently press them into the cookies as soon as they come out of the oven.
For an extra special treat, you can try dipping the cookies in melted chocolate.
If you want to prepare these in advance, the cookie dough can be frozen for up to 3 months. Simply thaw it in the fridge overnight before baking.
Nutrition
Calories: 79kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 101mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 16IU | Calcium: 8mg | Iron: 1mg
Servings: 30 cookies
Calories: 79kcal