Wyatt’s favorite Halloween candy (and possibly favorite candy of all time) is candy corn. Because of this, we always end up with way more than we need floating around the house this time of year.

This year, I decided to make some Candy Corn Cookies to try something new. I put a spin on the ever so popular cake mix cookies. They turned out great, and we all loved them! I made a batch for a neighborhood Fall Festival (it was really a Halloween Festival but no one calls them that anymore) and they really went over well. I donated them for the cake walk, and was super pleased to see them get picked by the kids that won!

Whether you’ve got a Halloween event coming up, or if you find yourself with too much leftover candy corn after the holiday… these are the perfect quick cookies!

Candy Corn Cookies Recipe

Print recipe

• Print with all photos
• Print with main photo
• Print text only

Allergy	Egg
Meal type	Dessert
Misc	Child Friendly, Pre-preparable
Occasion	Halloween

Ingredients

• 1 box golden butter or yellow cake mix
• 2 sticks unsalted butter (softened)
• 2 eggs
• 1 cup all purpose flour
• 1 cup candy corn (chopped)

Directions

Step 1

Preheat your oven to 350 degrees. Toss the two sticks of softened butter into your mixer bowl, and beat on high for at least a minute or so. You always want to get butter or shortening super fluffy at the beginning of almost any cookie dough.

Step 2

Dump in the whole bagful of cake mix, and mix in on medium speed. You'll be left with big buttery crumbs like these.

Step 3

Crack in the egg.

Step 4

Mix on medium speed again until blended into a smooth cookie dough paste.

Step 5

Scrape down the sides of the bowl, and toss in the cup of flour.

Step 6

Mix in until barely incorporated.

Step 7

For the candy corn I measured out a cup first...

Step 8

not that measuring is super important here. And then I chopped it all up slightly. I wanted to keep some nice sized pieces, but didn't want to deal with whole pieces while balling up the dough.

Step 9

Just so you know, chopping candy corn is easier said than done. But I still think it was worth it! Now make sure every single candy corn bit makes it into the mixer.

Step 10

Blend on a medium low setting for maybe 10 seconds or so. I'm basically trying to spare my hands the work of stirring the candy into the thick dough.

Step 11

Look at that... I mean that's some seriously thick cookie dough. Plunk the huge blob of dough back into the mixer bowl.

Step 12

Use a cookie scoop or spoon to make balls of dough that are about the same size. Set them a hefty 2 inches apart on a parchment lined cookie sheet.

Step 13

Once my cookie dough is balled and lined up like little buttery solders, I like to break off a few more candy corn pieces for something special I do with cookies. I like to look for blank spots on the tops and strategically press in some extra bits here and there. See the difference?

Step 14

I do this with chocolate chips, or whatever item has ended up in our cookie dough that day. It usually makes for the loaded up cookies you just want to grab! Pop the pan into your preheated oven, and bake for 12 minutes. This dough makes enough for two full big pans of cookies. You can either make both now, or make one pan and save the rest of the dough. I get another fresh sheet of parchment, and scrape the other half of the dough right into the center.

Step 15

Shape the dough into a candy studded log.

Step 16

Then just roll it, rubber band it, and label it... and you'll have a whole new pan of cookies for another day!

Step 17

After 12 minutes, this is what I pulled from the oven.

Step 18

As you can see, these are really light colored cookies. Don't be tempted to keep baking them for more color, because you'll just burn the bottoms and melt the candy even further!

Step 19

These are so buttery and delicious!

Step 20

I hope you love them!