I love this recipe because it’s super simple, but the results are bakery-worthy. The cookie dough comes together quickly with basic ingredients, and chilling it gives the cookies that perfect chewy center with golden, crisp edges. The addition of chopped candy corn adds a colorful, nostalgic twist, while white chocolate chips make them extra indulgent.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, room temperature
1 cup brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup white chocolate chips
1 cup Brach’s candy corn, coarsely chopped (plus more for garnish)
Directions
In my mixer bowl, I cream together the butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
I add the eggs and vanilla extract, then beat for another 2–3 minutes, scraping the sides of the bowl as needed.
On low speed, I mix in the flour, salt, baking soda, and baking powder until just combined—I make sure not to overmix.
I stir in the white chocolate chips and chopped candy corn by hand.
I scoop out the dough into balls and place them on a parchment-lined baking sheet, then refrigerate for at least 1 hour.
Before baking, I like to press a few extra candy corn pieces and chocolate chips on top for a prettier finish.
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I space out about 12 cookie dough balls on the sheet and bake for 9–10 minutes, until the edges are golden but the centers still look soft.
Right out of the oven, I gently tap the pan on the counter to help flatten the cookies and release air.
I cool the cookies on the pan for 10 minutes before transferring them to a wire rack to cool completely. I repeat the process with the remaining dough.
Servings and timing
This recipe makes approximately 24 cookies and takes around 1 hour and 20 minutes total:
Prep Time: 10 minutes
Chill Time: 1 hour
Cook Time: 9–10 minutes per batch
It’s great for making ahead and baking in batches.
Variations
Add chopped nuts like pecans or walnuts for crunch.
Use butterscotch chips instead of white chocolate for a richer flavor.
Make it spooky by adding Halloween-colored sprinkles or candy eyes.
Swap candy corn for chopped toffee bits or mini marshmallows if I don’t have any on hand.
Turn into cookie bars by pressing the dough into a pan and baking it as one large bar cookie, then slicing into squares.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want to freeze them, I freeze the dough balls and bake from frozen, adding an extra 1–2 minutes to the bake time. Baked cookies can also be frozen and thawed at room temp when needed.
FAQs
Do I really need to chill the dough?
Yes, chilling helps prevent the cookies from spreading too much and gives them that chewy texture I love.
Can I bake the dough straight from the fridge?
Absolutely—I bake them straight from the fridge for the best shape and consistency.
Why does my candy corn melt?
Candy corn melts when exposed directly to the baking sheet, so I make sure to chop it and keep pieces tucked inside the dough or pressed lightly on top.
Can I use margarine instead of butter?
I recommend using real butter for the best texture and flavor, but a baking margarine could work in a pinch.
Can I make the dough ahead of time?
Yes, I often prepare the dough the night before and chill it overnight. It also freezes well for future use.
Conclusion
Candy Corn Cookies are a sweet, chewy, and colorful way to celebrate Halloween or fall in general. I love how quick they are to make, and how the candy corn and white chocolate melt into every bite. Whether I bake them for a party or just for myself, these cookies always bring a little extra seasonal magic to the kitchen.
