It’s October, which means Halloween is right around the corner. Adding candy corn to a simple chocolate chip cookie recipe gives these cookies a fun Halloween spirit. Substitute some of the chocolate chips with Reese’s pieces, or roll the tops of the cookies in Halloween-themed sprinkles to add more fall flair. As the cookies cook, any candy corn touching the bottom of the pan melts into delicious, crispy, sugary pieces. Enjoy!
Candy Corn Chocolate Chip Cookies
Makes 18 cookies
8 tablespoons salted butter
½ cup white sugar
¼ cup light brown sugar, packed
1 tsp. vanilla
1 ¾ cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
¾ cup chocolate chips
¼ cup candy corn pieces
Preheat the oven to 350° F. Place butter in a microwave safe bowl and heat for approximately 40 seconds until it is just melted (not boiling).
Add the butter, white sugar, and brown sugar to the bowl of a stand mixer and beat until creamy. Add the vanilla and the egg. Beat on low speed until just incorporated (about 10 seconds).
Add the baking soda and salt and beat until combined. Add the flour, approximately ½ cup at a time, and mix until the flour is combined, stopping to scrape the bowl with a spatula as needed to ensure that all the flour is incorporated.
Add the chocolate chips candy corn, and mix with a spatula until the chocolate chips and candy corn pieces are evenly distributed.
Use a cookie scoop to scoop out 18 balls of dough. Place on a cookie sheet lined with parchment paper and bake for 9-11 minutes. The cookies should be puffy and slightly golden. Do not over bake the cookies in order to ensure that they are soft. Let the cookies cool slightly before eating.
This recipe is adapted from one of my favorite chocolate chip cookies of all time, by Pinch of Yum. You can find that recipe here.