Spread the love

This Candy Corn Cookies recipe is the perfect blend of sweet, chewy goodness with a festive twist. Made with roasted peanuts, rich browned butter, and an abundance of colorful candy corn pieces, this Halloween treat is a great way to bring the flavors of the fall season to life.

Jump to Recipe

candy corn cookies recipe being held up by a hand

Perfect for a Halloween party, fall gatherings, or just a cozy night in, these cookies are a must-make! The sweet and salty combination from the peanuts and candy corn gives each bite a satisfying crunch.

Make these cookies when you’re looking for a great treat and enjoy them with a cup of apple cider or hot cocoa for the ultimate fall dessert!

Since you’re here and love candy corn recipes, check out these other great candy recipes like this Leftover Halloween Candy Cookies, this The Easiest Rolo Pretzel Turtles, or this Christmas Peanut Pretzel M&M’s Bark Recipe.

Ingredients for this chewy candy corn cookie recipe

Here are the ingredients you will need to make these easy Halloween cookies. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.

Butter: adds richness and moisture to the cookies that creates a soft and chewy texture.
Brown Sugar: provides sweetness while contributing to the cookies’ soft, chewy texture due to its molasses content.
Granulated Sugar: adds sweetness and helps the cookies spread slightly while baking.
Egg: binds the ingredients together and adds moisture.
Vanilla Extract: enhances the overall flavor by adding a warm, sweet note that complements the brown butter.
All-purpose Flour: is the base of the dough and provides structure to the cookies.
Cornstarch: helps create a tender, soft texture by lightening the cookie dough and preventing them from becoming too dense.
Baking Soda: acts as a leavening agent, causing the warm cookies to rise and spread slightly while baking.
Salt: balances the sweetness and enhances the overall flavor.
Peanuts: adds crunch and a nutty flavor which complements the sweetness of the candy corn. Salted peanuts create a sweet-salty contrast, while unsalted ones keep the focus on sweetness.
Candy Corn: is the star ingredient. It adds sweetness and vibrant colors while slightly melting during baking for a gooey texture on top.

How to make this candy corn cookies recipe

This is how you can make these chewy cookies. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions!

Start by melting the butter in a medium saucepan over medium heat. As it begins to boil, gently stir the butter using a wooden spoon or swirl the pan to keep it moving. After a couple of minutes, the butter will shift in color, going from a light yellow to a deep golden hue, resembling honey. The butter will start bubbling, so continue stirring to watch the color change.
The butter is ready once small brown specks form and you smell a nutty aroma. It can burn quickly at this stage, so don’t leave it unattended. Immediately transfer the browned butter to a heatproof large bowl and place it in the fridge to cool for about an hour. You want the butter to solidify slightly for perfectly thick cookies.
Move the browned butter to your stand mixer bowl when it has firmed up. Add the brown and granulated sugar, then cream the butter mixture for about 2 minutes with an electric mixer on medium-high speed. Next, mix the egg and vanilla extract until well combined.
Now, stir in the flour, corn starch, baking soda, and salt. Be careful not to overmix the dough! Gently fold in the chopped peanuts and candy corn until they are evenly distributed.
Chill the cookie dough in the fridge while you preheat your oven. You only need to chill it while the oven heats up. Once the oven is ready, scoop out the cookie dough using a large cookie scoop or a ¼ cup measuring cup. Place the cookie dough balls on a baking sheet lined with parchment paper or a silicone mat.
Bake cookies in the preheated oven until the edges are golden brown. Let them cool on the baking sheet for a bit before transferring them to a cooling rack to get to room temperature.

Why do you need to make this recipe?

It’s a savory buttery cookie that’s not too sweet, loaded with salty nuts and sweet candy. It’s literally perfect (or so my husband says.)
This easy recipe only requires a basic wet and dry ingredients that you can quickly find at any grocery store.
These candy corn cookies are so much fun, especially for kids celebrating the spookiest time of year.

Frequently Asked Questions – FAQ

Will the candy corn melt in the cookies?

Yes, candy corn can melt slightly when baked, but that’s part of what makes these cookies so fun! It creates a crunchy texture around the edges and a gooey one on the inside.. To prevent too much melting, avoid placing candy corn directly on the edges of the cookies and press extra candy corn into the tops of the cookies right after they come out of the oven.

How do I store leftover Candy corn cookies?

Place cookies in an airtight container. They will last for at least 3-4 days on the kitchen counter, a week in the fridge, or up to a few months in the freezer. If freezing, transfer them to the fridge to thaw, then bring them to room temperature on the kitchen counter once they are thawed.

Can I use unsalted peanuts instead of salted?

Yes, you can use unsalted peanuts if you prefer. Salted peanuts give a sweet-and-salty flavor contrast, but unsalted peanuts will still add a nice crunch without the extra saltiness. You can also adjust the salt content in the recipe based on your preference.

How do I keep my cookies from spreading too much?

To prevent your cookies from spreading, chill the cookie dough while preheating the oven. This helps the butter firm up and prevents the cookies from becoming too flat while baking.

Another huge tip is using a kitchen scale so you get the same result as I did here.