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Home » Recipes » Candy Corn Cookies

Candy Corn Cookies

By: Liz  /  Published: October 11, 2021  /  Updated: October 11, 2021  /   Leave a comment

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This candy corn cookies recipe post was created for #HalloweenTreatsWeek! I was sent samples from Dixie Crystals but as always opinions are 100% mine.

Candy corn cookies are soft, chewy cookies loaded with candy corn and its buttery vanilla marshmallow flavor and a bonus bit of crunch from chow mein noodles.

candy corn cookies on white plate in front of cooling rack with more cookies

Ingredient Notes

branded ingredients labeled for candy corn cookies
  • Candy corn – I used candy corn in the traditional colors of orange, yellow and white, but you could also use harvest corn, caramel corn or caramel apple corn.
  • Sugar – I used granulated and brown sugar from our sponsor, Dixie Crystals.

Additions & Substitutions

  • Try a different variety of candy corn – suggestions in ingredient notes above.
  • Instead of chow mein noodles, add white chocolate chips, chocolate chips or nuts.

Step-by-Step Directions

Step 1: Using electric mixer, mix the butter and sugars together until soft and creamy.

brown sugar, white sugar and butter in mixing bowl

Step 2: Mix in egg and vanilla.

adding egg to creamed butter

Step 3: In small bowl, whisk together flour, baking soda, salt, cornstarch and cinnamon.

whisking flour and spices in bowl

Step 4: Add to the wet ingredients and mix in just until incorporated.

adding flour to cookie batter

Step 4: Stir in the chow mein noodles ( or your choice of mix-ins).

adding chow mein noodles to cookie batter

Step 5: Chill the cookie dough for a minimum of 4 hours or overnight.

cookie batter in bowl

Step 6: Using a cookie scoop, drop 1 1/2-inch balls of dough onto a parchment paper-lined baking sheet.

dropped spoonfuls of cookie batter on parchment paper

Step 7: Press a few candy corn pieces into the top and center of the cookie balls, making sure not to let it touch the baking sheet itself. (See expert tips below for more on this.)

candy corn on top of cookie batter balls

Step 8: Bake for 8-10 minutes. The cookies will look underbaked and have a bit of a sheen when done. Leave them on the cookie sheet for about 5 minutes before transferring to a wire rack to cool completely.

candy corn cookies on parchment paper baking tray

Expert Tips

  • Chilling the dough is very, very important. I recommend at least 4 hours and overnight is a-ok.
  • Don’t let the candy corn touch the baking tray. The easiest way to avoid this is to press a few pieces of candy corn into the top and center of each chilled cookie ball right before baking. Candy corn melts easily, so if it touches the metal tray, it becomes a puddled mess.
  • The cookies will look pale and underbaked when they’re done. Leave them on the baking sheet for about 5 minutes before carefully transferring them to a cooling rack to cool the rest of the way.
white plate with candy corn cookies

Recipe FAQ

Why should I put cornstarch in cookies?

Cornstarch binds with the liquids in your dough, so this makes your cookies spread less. It will also help them be soft and tender!

hand holding candy corn cookie

Related Recipes

  • Chocolate Monster Donuts
  • Hoot Owl Cookies
  • Graveyard Pie
  • Paranormal Parfaits
  • Mummy Cookies
Halloween cookies on white plate
white plate with candy corn cookies

Candy Corn Cookies

Liz – Eat Move Make
Candy corn cookies are soft, chewy cookies loaded with candy corn and its buttery vanilla marshmallow flavor and a bonus bit of crunch from chow mein noodles.
5 from 14 votes
Print Recipe Save Recipe Saved Recipe
Prevent your screen from going dark
Prep Time 10 minutes mins
Chill Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • ½ cup 1 stick butter, softened
  • ½ cup granulated sugar
  • ⅓ cup light brown sugar packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 2 teaspoons cornstarch
  • ¼ teaspoon salt
  • ¾ cup chow mein noodles
  • ¾ cup candy corn

Instructions
 

  • Cream butter and both sugars with electric mixer until creamy and smooth. Beat in egg and vanilla.
  • In separate bowl, whisk together flour, baking soda, cinnamon, cornstarch and salt. Add flour mixture to butter/sugar mixture, just until ingredients are combined. Stir in chow mein noodles. Cover with plastic wrap; refrigerate dough for at least 4 hours or overnight.
  • Preheat oven to 350 degrees F. Scoop 1½-inch balls of dough and drop onto parchment paper-lined baking sheet. Press a few pieces of candy corn into the top and center of each cookie, making sure the candy corn doesn't touch the baking sheet. Bake 8-10 minutes or just until set. Let cool on cookie sheet for 5-10 minutes before removing to wire racks to cool completely.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 150kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 168mgPotassium: 19mgFiber: 1gSugar: 12gVitamin A: 128IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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