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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.
Prep Time20 mins
Cook Time12 mins
Chilling time1 hr
Course: Dessert
Cuisine: American
Keyword: halloween cookie recipes
Servings: 30 cookies
Calories: 79kcal
Author: Katie Shaw

Ingredients

  • ¾ butter softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • teaspoons vanilla extract
  • 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

  • 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.

Notes

It bears repeating: do not put the candy corn on before baking!  It will melt! 

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