Candy Corn Chocolate Chip Cookies is a sweet and festive way to celebrate Halloween and Fall time – classic chocolate chip cookies topped with colorful candy corn. If you have a bunch of candy corn after the holidays this is a great way to use it up!
Estimated reading time: 4 minutes
Table of contents
Candy Corn Chocolate Chip Cookies
Hi Everyone, what do you with all that candy corn this time of year?
Somehow, every year, it’s one of those candies that we have a lot of.
I wanted to come up with a way to use it up.
Guess what?
When it’s cooked in the oven on these Candy Corn Chocolate Chip Cookies it becomes something that tastes like toffee.
Ingredients
- 2-1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp Kosher salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 3/4 cup granulated white sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chip morsels
- 1 cup candy corn, or amount to taste
Kitchen Tools
- rimmed baking sheets
- silicone baking mat
- measuring spoons and cups
- 2 mixing bowls
- medium cookie scoop – this is the one I have, I love it and use it with almost every cookie recipe:
- baking spatula
- handheld electric mixer
Web Story
Recipe Attribution
This recipe is inspired by Food + Memory: Chocolate Chip Cookies
I know you will love this Candy Corn Chocolate Chip Cookies recipe!
Candy Corn Chocolate Chip Cookies
Candy Corn Chocolate Chip Cookies is a sweet and festive way to celebrate Halloween and Fall time – classic chocolate chip cookies topped with colorful candy corn. If you have a bunch of candy corn after the holidays this is a great way to use it up!
Ingredients
- 2-1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp Kosher salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 3/4 cup granulated white sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi sweet chocolate chip morsels
- 1 cup candy corn, or amount to taste
Instructions
- Preheat your oven to 375.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Using a small bowl, stir together flour, baking soda, and salt, set aside.
- Using a large mixing bowl, beat together the butter, both sugars, and vanilla extract.
- Add one egg at a time, beating well after adding each.
- Add in flour mixture 1/4 cup at a time.
- Add in chocolate morsels.
- Using a cookie scoop or rounded tablespoon, drop dough onto parchment-lined baking sheets. (optionally, you can put the remaining dough in the refrigerator while cookies are baking.)
- Put 3 candy corn on each dough ball, press each piece of candy corn into the dough ball so it is embedded, otherwise, the candy might melt off the side of the cookie.
- Bake 9-11 minutes or until edges are golden brown.
- Allow cooling on sheets for about 10 minutes so the cookies can firm up and then transfer to wire racks to finish cooling.
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad
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Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
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OXO Good Grips 15-Piece Everyday Kitchen Utensil Set
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KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
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KitchenAid Professional 6-Quart Stand Mixer Satin Polished Metal (Copper Metal) (Renewed)
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OXO Good Grips Cookie Scoop, Medium, Stainless Steel
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OXO 1044082 Large Cookie Scoop, 3 TSP, Stainless Steel Multicolor
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OXO Good Grips Small Cookie Scoop
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Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
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Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
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AmazonBasics Silicone Baking Mat Sheet, Set of 2
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 155Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 109mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.
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Do you have a favorite recipe involving Halloween candy? Please let me know in the comments below!
Candy Corn Chocolate Chip Cookies
Candy Corn Chocolate Chip Cookies is a sweet and festive way to celebrate Halloween and Fall time – classic chocolate chip cookies topped with colorful candy corn. If you have a bunch of candy corn after the holidays this is a great way to use it up!
Ingredients
- 2-1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp Kosher salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 3/4 cup granulated white sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi sweet chocolate chip morsels
- 1 cup candy corn, or amount to taste
Instructions
- Preheat your oven to 375.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Using a small bowl, stir together flour, baking soda, and salt, set aside.
- Using a large mixing bowl, beat together the butter, both sugars, and vanilla extract.
- Add one egg at a time, beating well after adding each.
- Add in flour mixture 1/4 cup at a time.
- Add in chocolate morsels.
- Using a cookie scoop or rounded tablespoon, drop dough onto parchment-lined baking sheets. (optionally, you can put the remaining dough in the refrigerator while cookies are baking.)
- Put 3 candy corn on each dough ball, press each piece of candy corn into the dough ball so it is embedded, otherwise, the candy might melt off the side of the cookie.
- Bake 9-11 minutes or until edges are golden brown.
- Allow cooling on sheets for about 10 minutes so the cookies can firm up and then transfer to wire racks to finish cooling.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad
-
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)
-
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
-
OXO Good Grips 15-Piece Everyday Kitchen Utensil Set
-
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
-
KitchenAid Professional 6-Quart Stand Mixer Satin Polished Metal (Copper Metal) (Renewed)
-
OXO Good Grips Cookie Scoop, Medium, Stainless Steel
-
OXO 1044082 Large Cookie Scoop, 3 TSP, Stainless Steel Multicolor
-
OXO Good Grips Small Cookie Scoop
-
Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
-
Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
-
AmazonBasics Silicone Baking Mat Sheet, Set of 2
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 155Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 109mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.
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One of my friends joked that they needed candy corn cookies so I went and found this recipe. It turned out beyond my expectations and will probably be the method I use for regular chocolate chip cookies going forward!
I’m so glad that you like it, thank you for coming back to comment!