Candy Corn and White Chocolate Softbatch Cookies

Candy corn. Oh, the memories of a few pieces clanking against the bottom of my trick-or-treating bucket.

On Halloween houses that ran out of Fun-Size Snickers or so-called ‘good’ candy used to toss out candy corn.

candy corn cookies.. I'm so making these, but only once a year!

After seeing it recently appear in stores for the season I promptly tossed it into my cart not knowing for sure what I was going to make with it.

I baked it into the most soft, tender, buttery cookie dough base in my cookie arsenal. And then I added white chocolate chips.

candy corn cookies.. I'm so making these, but only once a year!

I used a dough base I haven’t used in about a year. It’s one I used for both Maraschino Cherry White Chocolate Cookies and Cranberry and White Chocolate Cookies, which are cookies inspired by my Cranberry Bliss Bars {Starbucks Copycat Recipe}.

I like this dough base for recipes where I want a softer, lighter, more delicate and tender dough, and when white chocolate is involved.

Candy Corn and White Chocolate Softbatch Cookies - Fun & Easy Recipe at

This dough is slightly sweeter and creamier than my trusty chocolate chip cookie dough base. Candy corn would have been fine in that base too, but it really shines in this dough.

The dough is reminiscent of Lofthouse cookie dough, minus the cake flour. It calls for 2 tablespoons of cream or half-and-half which isn’t much, but the milk really tenderizes the dough and it just melt in your mouth.

When I had previously used this base, I hadn’t yet hopped on the cornstarch bandwagon. So this time around I added two teaspoons, like I do with most of my cornstarch cookies. It helps create a softbatch-style cookie that’s so soft and supple, without turning cakey.

candy corn cookies.. I'm so making these, but only once a year!

I’ve used cornstarch in at least 15 different cookie recipes, including Chocolate Chip and Chunk CookiesPeanut Butter Coconut Oil CookiesM&Ms CookiesSnickers CookiesTwix Bar CookiesCaramel Corn Chocolate Chip CookiesSmores CookiesLofthouse Cookies, and more.

I made 20 mounds of dough, each about 2 heaping tablespoons of dough. Because the candy corn and chips are bulky, the raw dough mounds look quite large before being baked, but in the oven and as the dough cooks down around the candy corn and chips, the cookies flatten and turn out to be of average size.

Candy Corn and White Chocolate Softbatch Cookies - Fun & Easy Recipe at

I baked them for just over 9 minutes and they’ll look very pale, glossy, and underdone, but set up dramatically as they cool. Because this dough base is so buttery, baking longer than about 10 minutes could result in the undersides become overly browned.

This is very, very important. Do not allow the candy corn pieces to lay directly on your baking tray and shield the candy with a pinch of dough. Candy corn is prone to burning, melting, and turning into a hot, crispy, lacey mess if baked directly on a hot tray.

The candy corn that’s in the interior of the cookies should not melt or run, provided your dough was chilled before baking.

After baking, it takes on a slightly chewier texture that’s scrumptious.

Candy Corn and White Chocolate Softbatch Cookies - Fun & Easy Recipe at

I had no idea my 6 year old loved candy corn as much as she did until she went nuts over it these cookies. Growing up with more sugar in our house than in many bakeries, she’s usually pretty immune to what I make. Like me, it takes quite a bit to get her excited anymore.

After one of these she said, “Mom, I’m going to be thinking about these cookies all day tomorrow at school.”

Candy Corn and White Chocolate Softbatch Cookies - Fun & Easy Recipe at

I said, “Well sweetie if you want another one now, go for it.”

If I had a 6 year old metabolism, I’d have seconds when fresh cookies were involved.

But she said, “No, I’d rather not so I can dream about them all day tomorrow.”

candy corn cookies.. I'm so making these, but only once a year!

candy corn cookies.. I'm so making these, but only once a year!

candy corn cookies.. I'm so making these, but only once a year!

Print Recipe

Candy Corn and White Chocolate Softbatch Cookies

An abundance of candy corn and white chocolate chips add texture and an extra pop of sweetness to these softbatch-style cookies. They're so soft, buttery, tender, and just melt in your mouth. The dough uses both cornstarch and cream, which help keep the cookies supple, light, and extra soft without being cakey. If you're wondering what to do with all the leftover Halloween candy corn, this recipe will help take it off your hands. Baking this dough longer than about 10 minutes could result in undersides of cookies become overly browned. Strategically place candy corn so that it's not baking directly on cookie sheet because it will melt, burn, or turn runny if it is. The candy corn pieces need to be in the interior of the cookies, shielded and buffered by dough.

Yield: about 20 medium cookies

Prep Time: 10 mintues

Cook Time: 8 minutes

Total Time: 3+ hours, for dough chilling


1/2 cup unsalted butter, soften
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 tablespoons cream or half-and-half
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste
1 1/2 cups candy corn (1o to 11 ounces)
1 cup white chocolate chips (or salted peanuts)


  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
  2. Stop, scrape down the sides of the bowl, and add the next 5 ingredients (through optional salt), and mix on low speed until just incorporated, about 1 minute; don't overmix.
  3. Add the candy corn, white chocolate chips (or peanuts), and mix until just incorporated.
  4. Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 20). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Important note - Strategically place candy corn so that it's not baking directly on cookie sheet because it will melt, burn, or turn runny if it is. The candy corn pieces need to be in the interior of the cookies, shielded and buffered by dough.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies with overly browned undersides. Allow cookies to cool on the baking sheet  for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 4 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Related Recipes

Cranberry and White Chocolate Cookies

Cranberry and White Chocolate Cookies

Maraschino Cherry White Chocolate Cookies

Maraschino Cherry White Chocolate Cookies @Averie Sunshine {Averie Cooks}

Softbatch Funfetti Sugar Cookies – From scratch, not a mix. So soft, buttery, tender

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting – Love these and the ones below it. Both are amazing cookies

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at

Reese’s Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream – Similar to the cookies below, but chewier and heartier, and the dough has peanut butter, Reese’s Pieces, chocolate chips, and marshmallows before being frosted. Amazing cookies

Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream - Recipe at

Reese’s Pieces Soft Peanut Butter Cookies

Reese's Pieces Soft Peanut Butter Cookies - Recipe at

Sugar-Doodle Vanilla Cookies

White Chocolate Snickerdoodle Cookies

Peanut Butter Oatmeal White Chocolate Chip Cookies – An all-time favorite cookie

Peanut Butter Oatmeal White Chocolate Chip Cookies

Candy Corn Cookie Dough Pretzel Bites (No Bake)

Candy Corn Cookie Dough Pretzel Bites (No Bake)

Thanks for the entries in the Oster VERSA Performance Blender Giveaway ($300 Value) + 20 Favorite Blender Recipes

Do you like candy corn?


  1. I can’t get over how soft and chewy these cookies look. I can almost taste them through the computer screen! And love that you incorporated candy corn into them. Every year, I forget just how much I love it!

  2. These look so good! We could also try candy corn M&Ms! Have you tried those? Oh my GAWD they are amazing…and in these cookies….HEAVEN,! Thank you for the great ideas! Xoxoxo happy fall season!

  3. I have an unhealthy addiction to candy corn, and mellowcreme pumpkins. My dentist becomes a frenemy every October…maybe cookie form is more forgivable? ;)

    They look delicious!

  4. SOOOOOOOO GOOOD! These are fabulous cookies. The base itself is delicious, but when you add the chocolate and the candy corn it’s pure hevean!

    • Thanks, Jaime! I agree the base is heavenly. Every time I make this base I am always reminded why I love it and that I need to make it more! And yes, adding the white choc + candy corns just pushes it over the edge!

      I don’t know if you like Starbucks Cranberry Bliss Bars, and I have a link to them in this post. But if you keep the white choc in, and rather than using candy corn, throw in some dried crans, it’s a Bliss Bar in cookie form and crazy good cookies!

  5. These look incredible :) such a clever delicious way to use candy corn!

  6. I just had to leave a comment and say thank you for all of your amazingggg cookie recipes. I’ve been baking things for a few years now but I never found a cookie recipe that I was wowed by. But then I found your blog and baked a few batches of your cookies and wow I feel like I’ve hit the jackpot!! I can’t wait to try more of your recipes. Thanks to you, I’ve found a passion for baking!

    • I love comments like these and I am glad to hear that because of me and my recipes, you’ve found a passion of your own. What a wonderful thing! And so glad you’re wowed by my cookie recipes. I am exceedingly picky when it comes to desserts, especially cookies, and am very selective about what I will post about. So glad you love these and others you’ve tried. Keep me posted and LMK what else you try!

  7. I just pulled these out of the oven. They are GREAT! I love the taste of the candy corn with the white chocolate. They are already a hit with the family, but we have to save them for a bake sale tomorrow. Yes, a little tricky to bake since the candy corn cannot touch the baking sheet. I felt like the candy corn ratio to dough was a bit much. What I’ll do next time is not even add the candy corn until they are ready to go into the oven, then just press a few into each cookie. Have you made these into bars? I’m wondering if I can just gently press the dough into a 9×13 and make them into bars? Great fall recipe! THANKS!

    • I have not made these into bars but I have a recipe on Wed that uses candy corn M&Ms and bars :) So stay tuned. SO GOOD! The recipe is softer and more like a blondie – like melt in your mouth soft – than it is cookie.

      I haven’t tried this dough base as a pan of bars. I don’t know how chewy/soft it will get. I love it as cookies; one of my faves, but not sure how it will behave in a pan. I can assure you my Wed. recipe stays soft like these cookies, but it’s in a pan.

      As for the candy corn/dough ratio being high, yes it is. You could scale it back to maybe 2/3 cup and then just strategically place the cc’s on the top. But part of the appeal is to have them baked INTO the cookies, so still add some cc’s to the batter, then press-on a few more on tops.

  8. Hi Averie,
    I noticed you do use cornstarch a lot. Could you use potato starch instead, or would it not have the same effect?

    • Not sure because I’ve never tried. A big container of cornstarch is like 2 bucks (for a lifetime supply…haha!) so that’s what I use. I don’t know how interchangeable the two starches would or wouldn’t be in a cookie recipe. In something like gravy, I’d say go for it. Here, not sure…

    • Thanks! You’re totally right, I should get over it and invest a couple bucks in buying some cornstarch. I had potato starch sitting around so figured I’d ask.

      On a side note, while I’m here, because this reminded me- thank you so much for mentioning using buttermilk powder in your sweet potato bread recipe. I had no idea that existed and often avoid buttermilk recipes. I feel like a whole new world has been opened up to me :)

    • Oh I’m so glad you found that powder…yes, so helpful! And if you ever just have yogurt laying around and the recipe calls for say 1 c of BM, I would use about 1/4 to 1/3 c yogurt and then just top off with regular milk to hit 1 cup. Works every time :)

  9. Averie, these cookies were amazing! this is such a great dough recipe. I followed the directions closely and so glad I did. One thing I did experiment with was with the baking sheets: 1 with a silpat mat, and 1 with just cooking spray (really because I only have 1 silpat). The cookies that baked on the silpat came out better – retained their shape and less/no spread. I noticed that with the candy corn, the ones that ended up touching the sheet/silpat melted and created spreading vs. burned – but they were still good! I also might put let candy corn next time, it was hard making sure the dough covered them. But either way these are great, my office loved them!

    • I am thrilled to hear that you loved them! Yes baking on a Silpat is ALWAYS preferred to baking without (it gives the cookies traction and something to ‘grip’ so that they’re less prone to spreading) and yes the cc’s that touch the Silpat will melt and turn into ‘lace’ whereas if they touch a cookie sheet bare, likely to burn. So happy your whole office loved them! And yes a little less c.c. is totally fine. I had some extra to use in a bag and rather than holding back a little, I just added it all but you’re right, 1/4 cup less or so may make things easier :)

  10. This recipe has so many incorrect instructions. First, it takes a long time for prep due to the candy corn is too bulky for using the 2″ cookie scoop. I had to roll by hand & be sure none of the corn was showing through. Second, it takes longer than 9 minutes for baking. I had to guess at extra minutes & ended up baking for 14 minutes which they still did not look baked but took them out anyway. There was not a hint of brown on the bottoms even baking for 14 minutes. My oven bakes close to exact temps so it’s not the oven. It made approximately 2 1/2 dozen compared to 20 cookies. Besides this, the taste was great. That they did get right! Won’t be making them again though due to the prep time. That was the killer!

    • That they did get right! <—‘They’ is me. Yes I am a real person. And for me, I used a 2″-inch scoop heaping full, had no issues with needing to hand roll. Therefore my heaping scoops yielded 20 cookies, not 30. I can see if you made them exactly 2 tbsp/2-inches, you’d get 30, give or take. My prep time was not any longer than I indicated nor was my baking time. Everyone’s kitchens, skills, abilities, and speed at which they work varies so timelines are always approximate.

    • What is your technique for getting the candy corn inside the cookie, only? I made these today after chilling overnight. I will admit I didn’t see the part about not having the cc touch the sheet. But, in thinking about this… is is better to add the cc after you make the dough into balls and then put them in the middle? My teenagers ate nearly the whole batch today… that dentist frenimy is coming my way.

    • My ‘technique’ was just to lift up the bottom of each mound of dough, examine, and make sure no CC’s were bare/exposed or could possibly touch the baking sheet (Silpat) and just reposition or shield with dough on those critical areas if there were some CC’s exposed. Nothing too fancy! Glad your teenagers devoured them!

  11. Oh I have a work Halloween party tomorrow and I am so making these!

  12. Love these cookies! My daughter chose these for her Halloween party at school and they were a hit! The white chocolate/candy corn combo is fabulous. My candy corn did melt and run down the sides of some of the cookies but I had no trouble with sticking (just used a greased cookie sheet) and the melted part hardened into its own chewy goodness. The only problem I found was that some of the cookies came apart around the candy corn when I was removing them from the cookie sheet. No worries, though. “I guess Mommy will have to eat that one. It broke.” :) Thank you so much for your great recipies and for feeding my baking obsession!

    • Thanks for the great comment and praise, Kris! I’m glad the melted part hardened into its own chewy goodness. Sometimes it can turn into burnt ‘lace’ with a moon crater-like surface. lol

      And if you try to take them off the baking sheet too early (or just sometimes randomly), the cookie can tear at the fault line, i.e. where the candy corn in, there’s naturally going to be a weaker spot structurally so they can bend or break there but those broken cookies are great for mommy :)

      Glad these were a hit! In this post there’s a related recipe for this same dough with cranberries & white choc chips…SO good for the holidays!

  13. How do you think it would turn out with milk chocolate chips instead of white? I am trying to use 3 bags of milk!

  14. I was looking for a great way to use leftover Halloween candy. Thanks–the recipe looks wonderful. But I must say the sweetest thing about this post was your daughter’s “dreamy” response! :)

  15. Hi Averie! I mad these cookies today and needless to say they were a big hit! Although I forgot to put them in the fridge… They still turned out great!!!

  16. Candy Corn is my favorite vegetable…looking forward to baking these in the fall when the 1st harvest of Candy Corn appears!

    • It’s my favorite veggie, too! Can’t wait til I see the harvest. Should be any day now, knowing Target and the grocery stores. They’ll have Xmas decorations out any minute, too :)

  17. I am freaking out on these cookies! They look amazing–I need them NOW! :-)

  18. These cookies turned out nothing like the photo. After 2 pans of the candy corn melting all over the place and struggling to get them off the pan despite following the directions, I trashed them. I’m so disappointed :(

    • Sorry that you didn’t have good luck. Did you read the part where I discussed making sure the candy corn wasn’t touching the baking sheet? That really is key in making sure the candy corn doesn’t melt and to have it shielded with dough. It takes a little bit of time to strategically place the dough and tuck the candy corn inside, but it’s really a big secret to make sure the candy corn doesn’t melt all over.

  19. These amazing cookies are baking as I type. I just couldn’t wait to share how delicious they are. I used butterscotch chips instead of white chocolate chips and completely omitted the drizzle on top. I will be making these again this weekend. Thanks Averie!!

  20. These are very very good cookies! I ran across them while in Pintrest, and just had to try them. I have to play around with how big the cookies are because my first batch was a little under done. This is definitely something I will make again.

  21. I recommend reading all of the instructions before starting lol. I skipped right to the ingredients, went out and bought what was required and began. It wasn’t until my first batch failed miserably that I looked over the instructions to see that the dough is to be refrigerated before. Thus, I attempted again later after the dough how been refrigerated. Unfortunately it still did not work for me. The cookies were stuck to the wax paper like crazy, even when I used Pam. I’m not the most skilled baker and I guess I would call myself a beginner so maybe this recipe is for the more slightly advanced. I can’t argue with the taste of the cookies though. The bits I managed to scrape off the pan were delious and I wish they worked out for me!

    • The cookies were stuck to the wax paper like crazy, even when I used Pam. <— EEK! WAX PAPER is not what you should ever bake on. Parchment paper, fine. Wax, never. The wax will melt and everything will stick to it. So I surmise that this was a ‘beginner baker’ (as you called yourself) error and not an error with my recipe. Now you know and probably won’t ever do it again. Glad you at least got a few good little bites!

  22. Averie, I just wanted to say thank you from the bottom of my heart for this cookie post. I made them this week, and they turned out perfectly. I appreciate that you take the time to teach how to do things, and the reason behind why you do them. I have been very frustrated by flat cookies for so long. Your insight was extremely helpful.

  23. Yum!!! These were the Best cookies I have ever made!! I followed the directions and made sure NO candy corn touched the pan. I doubled the batch and my family devoured them!!! Thank you!!!

  24. These candy corn cookies sound really great but I wish there was a printable recipe. My printer keeps balking at printing one page out of 58 so I guess I won’t

  25. I made these cookies, which were not difficult at all because I followed all your directions. These will be a new autumn favorite. I will note one practical tip — some of the candy corns did melt on my PAM-spray infused cookie sheets. I boiled water, filled the sheets with it, and used a scrub-brush. The sheets came out perfectly clean in 1 minute.

    • Thank you, Leslie, for trying the recipe (as I wrote it..haha!) and glad that it worked out perfectly for you! Great tip and since candy corn is water-soluble (it’s just sugar really) not surprising it came off pretty easily with a little boiling water. I use Silpats and really NOTHING sticks to those, so I don’t even recall what cleanup was like on these other than maybe just wiping with a paper towel? Glad these are a new fall favorite for you!

  26. I’m still waiting for my cookies to cool completely, but I had to eat a broken one already (darn). It was delicious! I really thought that I had inspected every cookie to make sure no cc was showing, but almost all had melted cc when I took then out. Do you think that it was because my cookies were in ball form in the refrigerator, and then when they warmed in the oven the cc became exposed or fell to the side? Fortunately, no burning, but the were really tough to get off of the cookie sheet, even with a lot of spray. Any tip you could give for shielding? Maybe a layer of dough sans cc under each cookie?

    • Maybe a layer of dough sans cc under each cookie? = yes, exactly! That is what I instructed in the recipe. Good luck and enjoy your cookies!

    • Somehow I didn’t understand that when I read shield with a pinch of dough. I think my pinch was too small. What I really needed was a thicker layer across the entire bottom. Next time for sure. These are more complex than most cookies I make, so I need the extra guidance. Thanks for your reply. I’m sure it must take a lot of your time. Best wishes!

    • It takes a crazy amount of time to answer all the baking questions I get, yes! :) Hours and hours per day!

      What I really needed was a thicker layer across the entire bottom. = YES. No exposed candy corn touching the baking sheets, that’s what I wrote and if you do that, you will be just fine. Enjoy!

  27. These cookies changed my life.

  28. I baked these up today, and while they baked up great, I am sad to say I wasn’t crazy about them :( The cookie dough is amazing, and I liked the candy corn, but I thought the white chocolate overpowered the cookies. We thought the dough to stuff ratio was off too, too much stuff for the amount of dough. I think they would have been perfect for me if I had left out the white chocolate chips.

    • Thanks for trying them and if you thought the white chocolate was the only thing standing in the way of these being totally perfect, that’s an easy fix to omit next time given your personal preferences…everyone’s different and while I love it as do so many others who’ve tried these, just make that tweak next time and you’re set!

  29. Sigh, I made these and they completely fell apart. Not one of them would retain their shape. I don’t think I let them sit in the fridge long enough. BUT, that said, they were really delicious and the candy corn is like this yummy, chewy toffee. I just wish I knew what I did wrong.

  30. I loved these cookies, but I did make a change….. I used salted peanuts instead of white chocolate. Every harvest party I go to has bowls of that combo sitting around. The salty/ sweet combo was delicious! Thank you for the base, great directions, and inspiration!

    • salted peanuts + candy corn = GREAT IDEA! Love that. Cuts the sweetness of the candy corn without adding more with the white chocolate…stellar idea! I’m going to make a note of this in the recipe! Glad the directions, base, and everything inspired you!

  31. Would whole milk work instead of cream or half and half?

  32. thank you so much for sharing. a certain ‘goth’ IG celeb would never share her candy corn cookie recipe and now i’m so happy i FINALLY can make these successfully.


  33. These cookies are dynamite and you gave some great tips that helped save me from a melted candy corn disaster. I work as a professional pastry chef/pastry cook AND a food writer, and I’ve tried and madecountless cookies — these are stellar! :)

    • Thanks for your high praise, Tracy! It means a lot knowing that a professional pastry chef/cook and food writer gives these a big stamp of approval!

      I’m sure you, as I have, have literally made thousands of cookies in your day and glad these were dynamite for you!

  34. I made this recipe, exactly as written, and while they tasted great, they were a pain to make and an even bigger pain to clean up. I made sure no candy corn was showing, didn’t matter, they spread, melted and burned. They were watery messes, despite chilling for 24 hours. While I appreciate your detailed instructions and “warnings”, following them to a tee did not equal the same results. Too bad, I was really wanting these to work! If I ever try them again, I think I will decrease the candy corn amount. Thanks for sharing!

  35. Found this recipe on pin

    • I’m so sorry, fat fingers! Found this recipe on Pinterest and had I comment that this recipe is flawless!! Made them for a fall harvest party for teens, along with many other delicious fall treats, but these were by far the biggest hit with everyone. Literally came out perfect, just like the pic. Thank you so much!!

    • Literally came out perfect, just like the pic. <— AWESOME! Glad to hear that! And glad to hear that among teens (who can be picky sometimes!) these were the biggest hit! Thanks for the compliments & trying the recipe!

  36. I made these yesterday and took them to work today. I live in Holland and most people have never heard of candycorn but they LOVED it! Seriously the best cookies ever, I’m going to make every combination possible in the next months. Thank you so much for sharing this recipe :)

  37. I made these this week and they have been a huge hit with everyone who has tried them. I love the soft, sugar-cookie like dough with the candy corn. Great idea!

  38. My husband loves candy corn so I made these for him tonight. He went nuts over them! I added the candy corn (3 pieces per cookie) as I was flattening the mounds, just squishing them in until they were partially covered with the dough. They came out perfect! Can’t wait to try some of your other cookie recipes. Thanks for sharing. Happy Halloween!

    • added the candy corn (3 pieces per cookie) as I was flattening the mounds, just squishing them in until they were partially covered with the dough <— great thinking! Glad they came out great for you and if you try other recipes, LMK!

  39. I really want to do this recipe but I have sticks of Parkay and no butter. Can I use that instead? Thanks!

    • I worry that the cookies will spread with Parkay, but….you can always try it. I would add an extra 1/4 cup or so of flour as insurance against spreading. May or may not help you a little!

  40. I just made your cookie recipe today to take to friendsgiving tonight with my church small group, but they are still almost balls after i cooked them. Do you have any suggestions? I wonder if I just needed to flatten them more before I bake them? I tried to squish the second batch down more, but b/c they were frozen (I didn’t have enough time to let them chill, so I put them in the freezer) they wouldn’t flatten any. Ok, maybe that’s why they cooked different? B/c they were frozen? haha If you have any suggestions I would love to try them again. My husband loovvves candy corn! I was pumped to try these. Thank you!!

    • I think because they were frozen you probably should have baked them a bit longer and they likely would have flattened out as they baked. However, you maybe would want to flatten them a bit more as well to help encourage them to flatten.

    • Well, despite their original appearance they turned out delicious! Everyone went on and on about how good they were! They ended up flattening out a little more as they cooled. I did take your advice and bake the second batch a little longer and that worked great! Thanks for the awesome recipe! I’m sure I will be making them every year as candy corn is my husband’s favorite candy! :)

    • Glad they were a hit and that you’ll make them again next year and that the 2nd batch with slightly longer baking time was even better!

  41. I can’t wait to try this. It is so intriguing! I’ll follow and try to do it at the weekend.

    Thanks for your guide

  42. Hi, I’m wondering if this recipe will still work if I make the cookies smaller and baked them after just a few hours of being in the fridge?  I would like to make these for my brother in college, and I want to get them to him right away.  He loves candy corn, but when I saw that these cookies had to be refrigerated for multiple days, I was worried.  Will what I suggested work, or is there another recipe that includes candy corn that you suggest.

  43. Hi.  Let me start by saying how much I love all your cookie recipes.  Unfortunately, there is a but in this comments for these particular cookies.  I followed the instructions perfectly and even left the dough mounds in the refrigerator for a day and a half and baked them on silpat.  The first 8 cookies I put in looked great after the first 5 minutes.  At the 10 minute mark, they were spread all over the place and the candy corn was bubbling inside the now flat cookies.  I still took them out and let them cool on the cookie sheet for 5 minutes.  The cookies were totally raw and I had to mush them off the silpat.  The second 8 cookies I baked for 12 minutes.  Again, they were raw, mushy, flat and spread all over the place.  I have been baking for years and I have no idea what I did wrong.  I gave up on the third batch because even after 12-13 minutes, the cookies were still raw and flat and did not harden even after cooling on the cookie sheet.  I made exactly 24 cookie mounds and they all looked pretty even.  I know this is something I did wrong, but I’m not sure what it is.  Any suggestions would be greatly appreciated.  And I want to say again, that I have made many of your cookie recipes without any problems and they were delicious.  I’m baffled at this one.

    • Thanks for trying so many recipes of mine and it sounds like they’ve all been successful with the exception of this one. The fact that they’re spreading so much leads me to believe that possibly the baking soda wasn’t acting properly (replace it) and/or maybe you slightly under-measured the flour. I love King Arthur Flour and swear by it for success and it’s more than worth the extra couple bucks so I would try that flour. This is a softer dough and a more delicate cookie in that you will have to watch them very carefully to find that sweet spot of done but not burnt, but addressing the spreading issue with new flour and baking soda will help a lot. LMK if you re-try!

  44. While these looked SO GOOD, sadly they were a melted candy corn disaster.  The candy corns melted during the baking.  I only baked 8-9 minutes at 350.  I’m not sure how they failed, but I have 10 boys on the way over, so I now do not have cookies to serve.  Oh well — I am happy to try again if anyone can give me a tip as to how to avoid the candy corns melting.  Thanks!!

    • You have to enclose/cover/shield the candy corn from direct contact with the baking sheet. Candy corn does melt when exposed to heat (it’s just sugar and water) but if you shield it with dough it’s more resistant to melting.

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