ByCorey Created Updated
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Bags of Halloween candy are starting to show up in stores, and the one kind I’m most excited to see is candy corn. Its unique, sweet, buttery flavor is the taste of Halloween in one tiny kernel. (They say the flavor is just vanilla, but I don’t buy it, because nothing else tastes quite like it.)
But there’s one problem with candy corn: it’s waaaaaaay too easy to eat too much of it. Each little piece is so small, it seems harmless…so you have another, and another, and before you know it you’ve gobbled down a whole bowl. What you need is some way to slow down the pace, so you’ll only eat a few pieces at a time.
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These Candy Corn Sugar Cookies are the solution. They’re just a basic sugar cookie, but with candy corn and caramel chips stirred in, making little pops of fall flavor in every bite. Eat just one of these cookies, and you can enjoy just a little bit of candy corn and still feel satisfied.
Ah, but how do you make sure you don’t just gobble down another cookie after that, and then another? Simple: share the batch with your friends and family. Then you can’t eat too many of them, because there won’t be any left.
Candy Corn Sugar Cookie Recipe
Ingredients:
2 ¾ cup of flour
1 teaspoon of baking soda
½ teaspoon of baking powder
½ teaspoon of salt
1 cup of butter, softened
1 ½ cups of sugar
1 egg, room temperature
2 teaspoons of vanilla extract
½ cup of candy corn
½ cup of caramel chips
Directions:
1. Preheat oven to 375 degrees F. In a small bowl whisk flour, baking soda, baking powder, and salt. Set aside.
2. In a large bowl, cream butter and sugar, about 4 minutes using a hand mixer.
3. Add egg and vanilla to butter mixture and mix together. Slowly add in flour mixture, reserving 2 tablespoons of flour mixture. Do not over mix.
4. Toss candy corn and caramel chips with the 2 tablespoons of flour. Add caramel chips to cookie mixture.
5. To a well greased pan, add 2 tablespoons of cookie dough for jumbo cookies, or 1 ½ teaspoons for regular sized cookies. Top with candy corn.
6. Bake jumbo cookies for 13-15 minutes or until edges become slightly golden brown. Bake regular cookies for 8-10 minutes. Allow to cool fully before serving.
Makes about 12 jumbo cookies and about 24 regular cookies.
Tip: If adding candy corn into the cookie dough, when spooning dough onto the cookie sheet, be sure to either have candy corn within the center of the ball or on top to keep the candy corn from melting onto the sheet.
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Corey, Darryl, Big D & Little D
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Candy Corn Sugar Cookies
Author Corey Valley
These Candy Corn Sugar Cookies are just a basic sugar cookie, but with candy corn and caramel chips stirred in bring a fall flavor to every bite!
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
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Ingredients
- 2 ¾ cup of flour
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- 1 cup of butter softened
- 1 ½ cups of sugar
- 1 egg room temperature
- 2 teaspoons of vanilla extract
- ½ cup of candy corn
- ½ cup of caramel chips
Instructions
Preheat oven to 375 degrees F. In a small bowl whisk flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar, about 4 minutes using a hand mixer.
Add egg and vanilla to butter mixture and mix together. Slowly add in flour mixture, reserving 2 tablespoons of flour mixture. Do not over mix.
Toss candy corn and caramel chips with the 2 tablespoons of flour. Add caramel chips to cookie mixture.
To a well greased pan, add 2 tablespoons of cookie dough for jumbo cookies, or 1 ½ teaspoons for regular sized cookies. Top with candy corn.
Bake jumbo cookies for 13-15 minutes or until edges become slightly golden brown. Bake regular cookies for 8-10 minutes. Allow to cool fully before serving.
Makes about 12 jumbo cookies and about 24 regular cookies.
Tip: If adding candy corn into the cookie dough, when spooning dough onto the cookie sheet, be sure to either have candy corn within the center of the ball or on top to keep the candy corn from melting onto the sheet.
Nutrition
Calories: 320kcal | Carbohydrates: 55g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 264mg | Potassium: 46mg | Sugar: 33g | Vitamin A: 490IU | Calcium: 15mg | Iron: 1.4mg
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
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