This post may contain affiliate links. For more information, read my disclosure policy.
These Candy Corn Cookies are the perfect Halloween treat. They are full of peanuts and candy corn to make a crunchy chewy double chocolate cookie!
When is gets close to the fall time, these Halloween cookies are some of my favorite to make. Even if candy corn is not be favorite, the flavor in these cookies are perfect. The candy corn texture with the peanuts and chocolate make them taste almost like a chocolate payday candy bar – plus these are easy to make!
Ingredients Needed
- Unsweetened Cocoa Powder: This is regular cocoa or Hershey’s Special Dark Cocoa (or you can use Dutch process cocoa).
- Butter: I use unsalted butter but you can substitute salted butter by reducing added salt.
- Sugar: This recipe calls for granulated sugar and light brown sugar – I always use a combination in my cookies.
- Vanilla Extract: Only buy PURE vanilla!
- Candy Corn: Make sure it’s new candy corn (not last years). We’re also going to add peanuts (any flavor) and chocolate chips.
Variations
- Swap white chocolate chips (or even peanut butter or butterscotch chips) for the chocolate chips.
- You can use other nuts in place of the peanuts.
- Use Dutch Process or Special Dark cocoa powder.
How to make Candy Corn Cookies
- In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside. Cream butter and both sugars in a large bowl until smooth.
- Mix in egg and vanilla then mix in dry ingredients.
- Fold in candy corn, chocolate chips, and nuts. Scoop cookie dough balls with a cookie scoop and chill.
- When ready to bake, make sure no candy corn is touching the cookie sheet. Any candy corn touching the baking sheet will melt – so make sure it’s covered by cookie dough. Get the kids in to help with this step!
- Bake until no longer glossy on top. Cool before removing from cookie sheets.
Expert Tips
- When you are baking the cookies with candy corn, they must be fully enclosed in the dough and not touching the cookie sheet or else they will melt. Check the bottom of each cookie dough ball and make sure all the candy corn is inside.
- You can add more candy corn on top after they are baked.
- It’s important to bake these on parchment paper or silicone mats in case the candy corn does melt – that way it’s easily removable from the cookie sheet.
Storing Cookies
Store these in an airtight container at room temperature for 3 days, or put them in the freezer for up to 3 months.
Chocolate Candy Corn Cookies Recipe
You can make this simple cookie recipe in no time! Easy Chocolate Candy Corn Cookies are the perfect Halloween Cookie – a double chocolate cookie filled with chocolate and candy corn!
Recipe Video
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients
- ⅓ cup (27g) unsweetened cocoa powder (or Hershey's Special Dark Cocoa)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups (155g) all-purpose flour
- ½ cup (113g) unsalted butter , softened
- ⅔ cup (134g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- ¾ cup (128g) chocolate chips
- ¾ cup coarsely chopped peanuts optional (add more chocolate chips if not using)
- ¾ cup candy corn
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined. Mix in chocolate chips, nuts, and candy corn.
- Scoop 2 tablespoon sized balls of dough onto the cookie sheets, 3 inches apart. NOTE: your candy corn MUST be enclosed in the cookies and not peeking out on the bottoms. If candy corn is showing where they hit the cookie sheet they’ll melt out. Just manipulate each dough ball so that none are showing. If the dough is too wet to do this immediately, you can chill it for 30 minutes (or just get your hands dirty!) If you want to top the cookies with more candy corn to show what’s inside, do this before baking.
- Bake for 9-12 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Cool at least 5 minutes on cookie sheets before removing.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Recipe Notes
- Make sure to use parchment or silicone to bake on in case your candy corn melts – then it’s easy to remove.
- Make sure no candy corn is touching the cookie sheet. It must be fully inside the dough where the dough will touch the sheet.
Recipe Nutrition
Serving: 1cookie | Calories: 169kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 72mg | Potassium: 70mg | Fiber: 1g | Sugar: 16g | Vitamin A: 141IU | Calcium: 21mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Awesome chocolate cookie but no matter how hard I buried the candy corn, they still leaked out and made a huge mess. So I’ll for sure make the cookies without the candy corn and I added white chocolate chips instead of chocolate chips!
My family loved these cookies!
I absolutely love these cookies! They are a hit with my friends and family. A great way to use leftover candy corn from Halloween!
I made this last Halloween and will make them again this year. These are SO good. Everyone in the family loved them!
I have not made this recipe yet but I was wondering if the chocolate could be left out and have the cookies taste like a PayDay candy bar with the peanuts and candy corn. I’m a newbie baker.
Featured In
Rate This Recipe
Recipe Ratings without Comment