I try my hardest not to binge eat all of the delicious seasonal candies that come out during the holidays, but sometimes I just can’t help myself. For me, I’ll forever be devoted to my two loves: Cadbury Cream Eggs at Easter and candy corn during Halloween. I’ve been known to hoard them both in my pantry and nibble on them all throughout the year (because, ya know, I don’t want to forget what they taste like!) 😉
So as I was at my local Dollar General store the other day, I noticed a bag of brightly colored candy corn glistening in the corner of my eye. It was basically begging to be picked up, so into my basket it went!
My original thought was to save them until Halloween, but ain’t nobody got time for that. I wanted to eat them now! I decided to get a little creative, though, and try incorporating them into my baking. I’ve had candy corn on top of cupcakes before, but I’ve never actually seen them cooked inside something.
So after two test batches, I perfected the most delicious chewy candy corn cookies in the history of the world (totally a bold statement…but I’m sticking to it!) 😉
Here’s a free printable copy of my recipe for your to try. If you’re a candy corn connoisseur like myself, you need this recipe in your life!
- 2 cups all purpose flour
- ¾ cup room temp butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp baking soda
- ¼ tsp salt
- 2 tsp corn starch
- 1 Tbs vanilla flavoring
- 1 small bag candy corn (about 2 cups worth)
- In a large bowl, combine butter, sugar and brown sugar with a hand mixer until mixture is light and fluffy
- Add in vanilla and egg and blend
- Slowly add in flour, corn starch, baking soda and salt and mix until a soft, thick dough forms
- Add in candy corn and stir gently
- Refrigerate for 1 hour or longer (prevents cookies from spreading when baking)
- Preheat oven to 350 F and spray a cookie sheet with non-stick cooking spray
- Using your hands, roll a heaping tablespoon of the dough into small balls and place about an inch or more apart from each other
- *IMPORTANT- Make sure when forming each ball that there is not a piece of candy corn visible on the underside or the side of each ball (Candy corn showing on the top is fine). Any contact the candy corn has with the baking sheet will result in a puddle of baked liquid candy corn under each cookie. Covering any visible candy corn with a pinch of dough should help*
- Bake for 8-10 minutes
- *Note - cookies may appear under cooked when first removed from oven. Do NOT cook any longer - the cookies will continue to set while left to cool on the cookie sheet
- Allow to cool at least 10 minutes before serving
You know what these cookies remind me of? Those sinfully delicious soft and chewy cookies that you get with your combo meal at Subway restaurants. You know, the amazingly yummy macadamia nut ones and the cranberry and white chocolate ones? The consistency of these cookies is JUST like those! (If you don’t know what I’m talking about, you might want to consider having Subway for supper tonight!) Y’all, these are that good! And eating a handful of these will a tall glass of milk? Have mercy!
For more seasonal cookie inspiration, follow the virtual holiday cookie swap by searching #cookieswappingood on social media! There’s lots of amazing desserts being served! 😉
Are you a crazy about candy corn? Do you have a hard time saying no to seasonal candies – espcially at Halloween time? Maybe you’ve used those candies in a creative way that you’d like to share? Leave a comment below and share what you’ve got! 🙂
JD - altamontefamily.com says
October 10, 2016 at 12:31 pmI am in love with this recipe! My kids would go crazy over these delicious candy corn cookies! Thanks for the inspiration!!!
Tc says
September 30, 2017 at 2:47 pmCan you use self rising flour instead of all purpose baking soda an corn starch “
Laura Tucker says
September 30, 2017 at 5:13 pmI have not personally tried it this way, but you should be able to do this without issue.
Yailin NUNEZ says
October 21, 2018 at 1:48 pmCan I use almond flour instead of all purpose flour? Thanks
Laura Tucker says
October 21, 2018 at 4:01 pmHi Yailin,
I don’t have any experience using almond flour. I’m not sure how to substitute it into this cookie recipe, and I cannot speak for how it would turn out. I know it has a different texture than regular flour, so I’m not sure if you’d get the same “soft batch” consistency. It sounds like it would be delicious, though, so if you give it a try please let me know how it turns out!