Candy Corn Sugar Cookie Recipe (2024)

The classic Halloween treat, now in cookie form.

Bags of Halloween candy are starting to show up in stores, and the one kind I’m most excited to see is candy corn. Its unique, sweet, buttery flavor is the taste of Halloween in one tiny kernel. (They say the flavor is just vanilla, but I don’t buy it, because nothing else tastes quite like it.)

But there’s one problem with candy corn: it’s waaaaaaay too easy to eat too much of it. Each little piece is so small, it seems harmless…so you have another, and another, and before you know it you’ve gobbled down a whole bowl. What you need is some way to slow down the pace, so you’ll only eat a few pieces at a time.

These Candy Corn Sugar Cookies are the solution. They’re just a basic sugar cookie, but with candy corn and caramel chips stirred in, making little pops of fall flavor in every bite. Eat just one of these cookies, and you can enjoy just a little bit of candy corn and still feel satisfied.

Ah, but how do you make sure you don’t just gobble down another cookie after that, and then another? Simple: share the batch with your friends and family. Then you can’t eat too many of them, because there won’t be any left.

Candy Corn Sugar Cookie Recipe

Ingredients:
2 ¾ cup of flour
1 teaspoon of baking soda
½ teaspoon of baking powder
½ teaspoon of salt
1 cup of butter, softened
1 ½ cups of sugar
1 egg, room temperature
2 teaspoons of vanilla extract
½ cup of candy corn
½ cup of caramel chips

Directions:
1. Preheat oven to 375 degrees F. In a small bowl whisk flour, baking soda, baking powder, and salt. Set aside.

2. In a large bowl, cream butter and sugar, about 4 minutes using a hand mixer.
3. Add egg and vanilla to butter mixture and mix together. Slowly add in flour mixture, reserving 2 tablespoons of flour mixture. Do not over mix.
4. Toss candy corn and caramel chips with the 2 tablespoons of flour. Add caramel chips to cookie mixture.

5. To a well greased pan, add 2 tablespoons of cookie dough for jumbo cookies, or 1 ½ teaspoons for regular sized cookies. Top with candy corn.

6. Bake jumbo cookies for 13-15 minutes or until edges become slightly golden brown. Bake regular cookies for 8-10 minutes. Allow to cool fully before serving.

Makes about 12 jumbo cookies and about 24 regular cookies.

Tip: If adding candy corn into the cookie dough, when spooning dough onto the cookie sheet, be sure to either have candy corn within the center of the ball or on top to keep the candy corn from melting onto the sheet.

Do you love Family Fresh Meals? Never miss out on FUN new meals or Easy Lunchbox Ideas for the FamilyandSIGN UPto have my posts sent right to your inbox! It’s EASY PEASY! JustCLICK HEREandenter your email!XO
Corey, Darryl, Big D & Little D