Chocolate Candy Corn Sugar Cookies Plus a Vanilla Variation
Indulge in festive sweetness with these Chocolate Candy Corn Sugar Cookies, complete with a decadent vanilla variation to suit every taste. Perfect for fall gatherings, Halloween parties, or anytime you crave a seasonal treat, this recipe combines a buttery sugar cookie base with rich cocoa and vibrant pops of candy corn for a delightful twist. Featuring easy-to-follow steps, the dough can be divided to enjoy both chocolate and vanilla flavors in one batch. With just 20 minutes of prep time, these cookies bake to soft, chewy perfection, offering bursts of gooey candy in every bite. Serve them warm for a melty treat or store them for up to five days for on-the-go snacking. These easy candy corn cookies are a surefire hit for creating sweet memories!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 cup unsweetened cocoa powder
- 1 tablespoon milk
- 1 cup candy corn
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
For the chocolate variation, divide the dough in half. Mix the cocoa powder and milk into half of the dough until fully incorporated. Leave the other half plain for the vanilla variation.
Fold in the candy corn evenly into both dough variations.
Scoop tablespoons of dough (about 1.5 tablespoons per cookie) onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly with your palm or the back of a spoon.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are slightly soft. Be careful not to overbake, as the candy corn can melt and spread too much.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.4 g | 271% | |
| Saturated Fat | 128.9 g | 644% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 1805 mg | 78% | |
| Total Carbohydrate | 656.8 g | 239% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 381.7 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 214 mg | 16% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1396 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
