Chocolate Candy Corn Cookies
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I’m going there! It’s time for CANDY CORN all the things.
It always shocks me how soon candy corn shows up in the stores. The retailers sure do like the fall holidays; Christmas and Halloween usually show up in July and candy corn hit shelves in August. But when it’s June and food bloggers want to get ahead for the 4th of July there’s nary a red, white, and blue sprinkle to be found.
Two years ago, when I was writing my book, I needed candy corn for one of the recipes. I scrounged and dug and found the perfect amount I needed for testing and finalizing in the bottom of my candy drawer. I sweated that one out for sure, because it was January and you cannot get candy corn in stores then. So, because I learned my lesson, last year I got smart: I bought 3 extra bags after Halloween. Then I started baking with candy corn this year in June.
^^^ could also be filed under #foodbloggerproblems
These cookies are a year in the making. I first made them last year but never photographed them. I think they disappeared too fast, which is saying something.
(It’s saying they’re phenomenal. Absolutely amazing. They’re chocolatey candy corny wonderfulness.)
These Chocolate Candy Corn Cookies are a rich dark chocolate cookie that’s soft and chewy like a cookie should be. Oh, and it’s filled with chocolate chips, peanuts, and candy corn.
They’re the trifecta of the perfect cookie, if you ask me.
This cookie is the same base that I use to make my Homemade Oreos. Then I loved the dough so much I made it into Chocolate Macadamia Nut Cookies. So, pretty much it’s now officially my go-to chocolate cookie dough recipe.
The cookie dough itself is just a basic chocolate cookie recipe: butter, cocoa, an egg, etc. I like to use dark chocolate cocoa powder because I love the deep rich color and flavor it gives. I usually use Hershey’s Special Dark Cocoa Powder when I want the dark chocolate flavor. It’s the easiest to find in the regular grocery store. If you can’t find it or prefer a lighter chocolate flavor, just use regular unsweetened cocoa powder.
One thing I learned about candy corn a few years ago is that it tastes like a Payday Candy Bar when you eat it with peanuts. Don’t believe me? Try it! I don’t even like eating candy corn alone, but now I can’t stop eating it when it’s mixed with peanuts. I decided to throw some peanuts into the mix for these cookies, just because I love the combo. If you can’t have peanuts, just omit them and use more chocolate instead.
One very important note about this recipe: DO NOT let the candy corn touch the cookie sheet in any way. You can see on the photo above, on the plate, that little spot of melted candy corn? That’s what happens if the candy corn touches the cookie sheet during baking. The cookie sheet gets hot and the candy corn melts. Do one of two things when making these cookies: when scooping the balls of dough, roll them to ensure that the candy corn is tucked inside or only on the top or don’t add the candy corn to the batter and stick some on top of the balls before baking. Either way will solve the problem. Also, the extra work is totally worth it.
Not only do these smell like a chocolate shop when they’re baking, but the taste is rich like you’d expect from a deep dark cookie. And then the candy corn and peanuts give a chewy peanutty flair to them. Plus, the candy corn makes them pretty and perfect for Halloween!
Just be sure to buy extra bags of candy corn so you can make them all year round!
Chocolate Candy Corn Cookies
- 1/3 cup Hershey’s Special Dark unsweetened cocoa powder — you can use regular unsweetened but they won’t be as dark as shown
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/2 cup butter — softened
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 3/4 cup chocolate chips
- 3/4 cup honey roasted peanuts — optional (add more chocolate if not using)
- 3/4 cup candy corn
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined. Mix in chocolate chips, nuts, and candy corn.
- Scoop 2 tablespoon sized balls of dough onto the cookie sheets, 3 inches apart. NOTE: your candy corn MUST be enclosed in the cookies and not peeking out on the bottoms. If candy corn is showing where they hit the cookie sheet they’ll melt out. Just manipulate each dough ball so that none are showing. If the dough is too wet to do this immediately, you can chill it for 30 minutes (or just get your hands dirty!) If you want to top the cookies with more candy corn to show what’s inside, do this before baking.
- Bake for 9-12 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Cool at least 5 minutes on cookie sheets before removing.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Sweets from friends:
Candy Corn and White Chocolate Softbatch Cookies by Averie Cooks
Candy Corn Chocolate Chip Cookie Cake by Life, Love, and Sugar
Candy Corn Sugar Cookie Bars by High Heels and Grills