These Candy Corn Cookies are packed with flavor thanks to the delicious combination of sweet candy corn, white chocolate chips and salty peanuts. The result is a sweet and chewy cookie that’s perfect for fall.
If you are a fan of candy corn, you’re going to love this simple recipe! And you can enjoy the sweet and salty flavor of these unique cookies with just a few minutes of prep work in the kitchen.
I always look forward to September because I know the big bags of candy corn will be in the stores. And these cookies and these cookies are one of the first recipes I like to make with them!
You’ll love the delicious combination of sweet and salty flavors of the ingredients in this recipe. But if you don’t have some of the mix-ins on hand, don’t worry! You can easily make substitutions.
If you don't have white chocolate you can use semi-sweet chocolate chips. Other additions that are delicious include Toffee bits, chocolate candy corn, caramel bits or peanut butter chips.
These cookies are fun to take to any gathering and are always a hit. Everyone loves fun treats! And candy corn fans will be excited to try them. Plus they are perfect for Fall or Halloween. Another fun candy corn recipe to make is this Candy Corn Bark.
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
To bake these candy corn cookies you will need:
- Butter - Soften the butter to room temperature before using so it's easier to cream with the sugar.
- Sugars - This recipe uses both brown sugar and granulated sugar as the sweetener.
- Eggs - Helps to bind the ingredients together.
- Vanilla extract - This adds extra flavor to the cookies.
- Flour - You will need all-purpose for this recipe.
- Baking soda - This is the leavening agent for the cookies.
- Salt - Enhances the flavors in the cookies.
- Mix-ins - Candy Corn, white chocolate chips and lightly salted peanuts.
How To Make Candy Corn Cookies
These cookies are so simple to make and they are going to become a family favorite this Fall! With just a few minutes of prep work and a little bit of chilling, you’ll be ready to eat your candy filled cookies in an hour!
Start by beating together the softened butter, brown sugar, and sugar in a large mixing bowl. Continue beating the ingredients together until the mixture is light and fluffy.
After that, add the eggs and vanilla extract to the bowl and beat to mix. Continue beating until the egg is fully mixed and the batter is smooth and creamy.
Next, add the flour, baking soda, and salt to the bowl. Slowly beat the dry ingredients into the butter mixture, starting on low until the flour is fully mixed.
Turn your mixer to medium speed and continue beating until the flour is well blended into the dough.
Then add the white chocolate chips, peanuts, and candy corn. Slowly fold the mix-ins into the dough until they’re evenly dispersed. Then, cover the bowl and place it in the refrigerator to chill for at least 30 minutes.
Use a small cookie scoop or tablespoon to spoon the dough into a ball. Roll the ball between your hands to smooth it out. Then place the dough ball on a parchment paper lined baking sheet.
Make sure to keep the candy corn from touching the pan as you arrange the cookies on the sheet. After rolling all the dough into balls you can decorate the tops of the cookies with more candy corn or white chocolate chips.
Place the baking sheet in the oven and cook at 350 degrees for 12 to 15 minutes, until the edges of the cookies are golden brown but the center is still slightly soft.
Allow the cookies to cool on the pan for around five minutes, then carefully transfer them to a cooling rack to cool completely.
How to Store Cookies
Store any leftover cookies in an airtight container. You can store them at room temperature or in the refrigerator for up to 5 days.
Recommended Tools. Here are a few kitchen items that come in handy when making this recipe. (Affiliate links).
Since candy corn melts easily, your cookies can quickly turn into a mess if you aren’t careful! The key to getting perfectly baked cookies is to keep the candy corn from touching the pan as the cookies bake.
When you’re rolling your dough into balls, make sure to push the candy corn into the center of the cookie. Or make sure all your candy corn is on top of the cookie dough ball before putting the pan into the oven.
As long as the candy corn doesn’t touch the hot pan, it will keep its shape and won’t melt!
Yes but keep the total amount that you mix-in between two to three cups. Too many add-ins will make it difficult to form the dough into balls.
If you love baking cookies here are a few more delicious cookie recipes to try!
- Snickerdoodle Sandwich Cookies
- Brownie Cookies
- Star Crunch Cookies
- Chocolate Peppermint Cookies
- Pumpkin Spice Cookies
I hope you enjoy this white chocolate Candy Corn Cookies recipe! If you try it, please come back and rate it and leave me a comment below. I love to hear from you!
Candy Corn Cookies Recipe
- 1 cup unsalted butter, softened (2 sticks)
- ¾ cup brown sugar
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup lightly salted peanuts
- 1 cup candy corn, plus more for topping
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Using an electric mixer cream together the butter, brown sugar, and sugar in a large bowl until the mixture is light and fluffy.
- Add in the eggs and vanilla extract and mix to combine.
- Next add in the flour, baking soda, and salt to the mixture and mix just until combined.
- Gently fold in the white chocolate chips, lightly salted peanuts, and candy corn.
- Cover the bowl and chill the cookie dough in the refrigerator for at least 30 minutes.
- Using a cookie scoop or tablespoon form the dough into balls. Place the dough balls on the prepared baking sheet and decorate with more candy corn. Make sure NONE of the candy corn is touching the baking sheet or it will melt into a puddle while it bakes.
- Place the cookies in the preheated oven and bake for 12 to 15 minutes, until the edges are golden brown but the center is still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire cooling rack to cool completely.
- Serve and enjoy!