Giant Candy Corn Cookies
Indulge your sweet tooth this Halloween season with these Giant Candy Corn Cookies—a festive and oversized treat bursting with fall flavors and vibrant colors. Made with a soft and chewy base of buttery cookie dough, these cookies are studded with gooey candy corn and melty mini chocolate chips for the ultimate balance of sweetness and texture. Crafted in just 15 minutes of prep time, these cookies are perfect for parties, holiday gatherings, or as a fun kitchen project with kids. Plus, their golden edges and giant size make them a true showstopper! Bake up a batch today and enjoy a warm, bakery-style treat that brings the flavors of autumn to life.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 1.5 cups candy corn
- 0.5 cup mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until smooth and pale, about 2-3 minutes.
Add the eggs one at a time to the creamed mixture, beating well after each addition. Then, mix in the vanilla extract.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the candy corn and mini chocolate chips using a rubber spatula. The dough will be thick and chunky.
Using a large cookie scoop or 1/4 cup measurement, scoop out portions of dough onto the prepared baking sheets, leaving at least 3 inches of space between each one to allow for spreading.
Flatten each cookie slightly with the palm of your hand or the back of a spoon.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are just barely set.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies slightly warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
5640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.9 g | 278% | |
| Saturated Fat | 132.1 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 886.9 g | 323% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 587.2 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 275 mg | 21% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 723 mg | 15% | |
*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.
