Looking for a fun and easy Halloween recipe? Make Chocolate Candy Corn Cookies which will be a hit with the kids this holiday. My easy chocolate cookie recipe is soft and chewy and full of candy corn, making it one of the best Halloween Cookie recipes.
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It always shocks me how soon candy corn shows up in the stores. Retailers like the fall holidays, don’t they? Christmas and Halloween 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.)
I am not a huge candy corn lover but I do love pairing it with peanuts. Candy corn and peanuts are salty and sweet together and are absolutely delicious in a chocolate cookie.
These Chocolate Candy Corn Cookies are a rich dark chocolate cookie that’s soft and chewy and they’re filled with chocolate chips, peanuts, and candy corn.
If you’re looking for the perfect easy cookie recipe everyone loves, then this is the combination for you.
This cookie is the same base that I use to make my Homemade Oreos. I love the dough of that cookie so much I had to turn it into a chocolate chip cookie.
Easy chocolate cookie recipes start with basic ingredients:
- Baking soda
I have been making this cookie recipe for years and it’s a hit with everyone who tries them.
What kind of cocoa goes in chocolate cookies?
When you’re making cookies with cocoa powder you should use unsweetened cocoa powder, the kind you find in the baking aisle. This is not sweetened cocoa or hot chocolate mix!
For these cookies you’ll want to use regular unsweetened cocoa powder (not Dutch process or black cocoa). Because of the leavening ingredients used in the cookie recipe, regular baking cocoa (like Hershey’s) is what should be used.
You have two choices for natural unsweetened cocoa powder: regular or Special Dark. The Special Dark Cocoa is a Hershey’s product and is sold in most stores. It just adds a deeper color and richer darker flavor (think: Oreo cookie).
Can you bake candy corn in cookies?
Yes, but there is one important rule you must follow:
PRO TIP: DO NOT let the candy corn touch the cookie sheet in any way. Otherwise your candy corn will melt on the hot sheet, causing a mess.
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.
Don’t add the candy corn to the batter; stick some on top of the balls before baking, or even after the cookies come out of the oven.
What pairs with candy corn?
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 because I love the combo. If you can’t have peanuts, just omit them and use more chocolate instead.
PRO TIP: use FRESH candy corn!
I can’t tell you how many times I’ve tried to bake or eat leftover candy corn in April. It doesn’t work right, so be sure to save this recipe for candy corn season.
Can you make these cookies without candy corn?
For SURE! If you don’t like candy corn or it’s not in season, feel free to omit it. Add more chocolate or peanuts instead!
If you want your house to smell like a chocolate factory then this cookie recipe is for you. Adding Candy Corn is a fun Halloween bonus!
The kids love these cookies and the adults will too.
Recipes to try if you love baking with candy corn:
- Butterfinger Fudge
- Payday Fudge
- Candy Corn Magic Bars
- Halloween Snack Mix
- Butterscotch Pudding Cookies
- All of my Halloween recipes!
Making these for a Halloween party? Try these easy recipes too:
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 unsalted butter softened
- 2/3 cup packed 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 chips 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.
Nutritional information not guaranteed to be accurate
We hope you enjoy these easy candy corn cookies – they’re the easiest cookie to make and full of chocolate!!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 15, 2019