When October hits, you find a special candy in the stores that is around no other time of year. The simple orange, yellow, and white pattern makes it truly notable and it is screams Halloween! What better way to enjoy Candy Corn than in a great American favorite – the chocolate-chip cookie!
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) Chocolate Chips
- 1-2 Cups Candy Corn
- Preheat your oven to 375° F.
- Combine the flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture. Stir in chocolate chips, but NOT the candy corns yet. Drop by rounded tablespoon onto un-greased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. As soon as cookies come out of oven, set individual candy corns in fun patterns. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Be careful to put the candy corns in the cookies AFTER they come out of the oven. If you try to bake them, you’ll get a caramelized sugary mess. Trust me! I have the caramelized spatula to prove it!
These cookies are a super easy way to add some festive fun to your basic cookie recipe. If you’re looking to switch this up even more, try it with sugar cookies. Check out the Martha Stewart version here.
If candy corn is just not your thing, there are tons of other great spooky cookie ideas for this fun Halloween week. Here are some other great cookie ideas to try:
No matter what kind of cookies you make this Halloween, make sure to work with the right bakeware and cooking tools! I got everything I need for my kitchen at my Old Time Pottery!
Candy Corn Chocolate Chip Cookie Recipe adapted from Nestle Tollhouse Chocolate Chip Recipe.