Candy Corn Cookies are soft, chewy, and loaded with festive fall colors. Great for Halloween parties or autumn baking. This easy recipe adds candy corn for a fun, seasonal twist the whole family will enjoy.

Candy Corn Cookies are a festive and fun treat that’s just right for fall baking. With soft, chewy cookie dough and bursts of sweet candy corn throughout, these cookies are a colorful way to celebrate the season.

Whether you’re making them for a Halloween party, a school event, or just a cozy night in, they’re easy to make and always a crowd favorite. I also love to make Chocolate Acorns.

Why This Recipe Works
Ingredients
Additions and Substitutions
Step By Step Instructions
Storage
Pro Tips
Try These Easy Cookie Recipes
More Easy Halloween Desserts

Why This Recipe Works

Soft, chewy texture. The dough is made with the right balance of butter and sugar to keep the cookies soft and chewy, even after baking.
Sweet and colorful. Candy corn adds both sweetness and festive color, making each cookie feel like a bite of fall.
Easy to make. This recipe uses simple pantry ingredients and doesn’t require any special equipment. Perfect for quick fall baking.
Fun for all ages. Kids and adults love the bright pops of candy corn, making these cookies a hit at parties, bake sales, or as a fun weekend project.
Great make-ahead treat. The dough can be chilled or frozen ahead of time, making it easy to prep for upcoming events or last-minute guests.

Ingredients

Butter. Softened to room temperature so it blends easily into the dough and helps create a soft, chewy texture.
Brown sugar. Adds rich flavor and moisture. You can use store-bought or try a Homemade Brown Sugar Recipe.
Vanilla extract. Use pure vanilla extract for the best flavor. It adds warmth and enhances the sweetness of the cookie.
Eggs. Bring to room temperature before mixing. This helps them incorporate smoothly into the dough.
All-purpose flour. Spoon the flour into your measuring cup and level it off. Don’t scoop directly from the bag to avoid using too much.
Baking soda. Leavens the dough and helps create a soft texture. If you’re out, check out some Best Baking Soda Substitutes.
Candy corn. The star ingredient! These colorful candies melt slightly during baking, adding sweetness, texture, and festive fall flair.

Find the complete list of ingredients at the bottom of the page.

Additions and Substitutions

Orange dough. Add a few drops of orange food coloring to the cookie dough for a festive, fall-inspired look that matches the candy corn theme.
Chocolate chips. Mix in white chocolate chips for extra sweetness and a creamy texture that pairs well with the candy corn.
Nuts or almond flavor. Add chopped almonds or a splash of almond extract to give the cookies a subtle nutty flavor and a bit of crunch.
Half-dipped in chocolate. Once baked and cooled, dip half of each cookie in melted white or milk chocolate and let it set for a decorative finish.
Candy corn mix-in alternatives. If you’re not a big fan of candy corn, try using fall-colored M&M’s or butterscotch chips instead.

Step By Step Instructions

Step 1 – Heat Oven – Preheat the oven to 350 degrees F.

Butter beat until fluffy in mixing bowl.

Step 2 – Beat the butter until soft and fluffy.

Butter combined with both types of sugar.

Step 3 – Then combine the butter with both of the sugars and vanilla extract.

Step 4. Next, add in the eggs one at a time. Blend the mixture together after each egg. This ensure the egg and vanilla are combined really well.

Step 5. Then stir in by hand the flour, baking soda and salt. Make sure to not overmix.

Step 6. Make balls out of the dough and place on the baking sheet. I like to use a cookie scoop.

Step 7. Bake the cookies for 8-10 minutes.

Step 8. Remove the cookies from the oven. Then place 2-3 pieces of candy corn on each cookie. Gently press the candy corns into the cookies so they do not fall off. Then bake again for 1-2 minutes to set the candy corn.

Candy Corn Cookies on wire rack cooling.

Step 9. Remove from the oven. Allow to cool on the cookie sheets for approximately 5 minutes. Then transfer to a wire rack.

Storage

Room Temperature: Store cooled candy corn cookies in an airtight container at room temperature up to 4–5 days. Keep them in a cool, dry place to prevent the candy corn from becoming sticky or melting.

Layering Tip: If stacking the cookies, place parchment or wax paper between layers to keep them from sticking together.

Freezing: You can freeze the baked cookies for up to 2 months. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Thaw at room temperature before serving.

Freezing Dough: The cookie dough (without candy corn) can be frozen for up to 1 month. Add the candy corn just before baking to prevent melting or browning.

Pro Tips

Use a cookie scoop. A cookie scoop helps portion the dough evenly so all your cookies bake uniformly. It also speeds up the process.
Mixing made easy. A stand mixer or hand-held mixer work well for this recipe. A stand mixer is especially handy if you’re doubling the batch or baking frequently. It makes mixing quick and effortless.
Watch closely while baking. After adding the candy corn during the final minutes of baking, don’t leave the kitchen. This step only takes 1–2 minutes and the candy corn can melt or brown too quickly if unattended.
Let cookies cool on the pan. Allow the cookies to cool on the baking sheet for about 5 minutes before moving them to a wire rack. This helps them set properly and keeps the candy corn from sticking or pulling apart.
Avoid candy corn on the edges. Try to place candy corn pieces toward the center of the dough balls before baking. If candy touches the pan edges, it may melt or burn.
Line your baking sheet. Use parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easier, especially with melted candy.

More Easy Halloween Desserts

Make these festive and tasty Candy Corn Cookies. Then leave a star rating and comment please.

Review Pin Print