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Candy Corn Cookies

It's the most wonderful time of the year! To me this means its Fall and I can start consuming massive amounts of pumpkin items and filling my home with the smells of such. I love everything that comes with this season. That even includes the controversial confection candy corn. Some love to love it, while others hate the stuff describing it as sugary wax. Although I do prefer the mellow creme pumpkins over candy corn, I still consider candy corn one the essential items for Fall.

I have always snacked on candy corn straight out the bag, stuffing my face with no regret. This year I decided to try and feature this wonderful candy in another way. Why not try it in a cookie? I must say that I was quite pleased with the results. The candy corn melts and caramelizes for an even better flavor profile.

Give these perfect Fall sweet treats a try!



1 ¼ cup of flour

1 cup of old fashioned oats

1 tsp. of baking soda

1 tsp. of salt

1 cup (2 sticks) of unsalted butter, room temperature

1 cup of light brown sugar, packed

2 eggs

1 tsp. of vanilla extract

½ zest of lemon (approx. ½ tsp.)

1 cup of candy corn, roughly chopped


Preheat oven to 375F

In a medium sized bowl mix together the flour, oats, baking soda and salt. Set aside. In a large separate bowl, using either hand or stand mixer, cream together butter and brown sugar. Add eggs one at a time. Mix until smooth. Add vanilla extract and lemon zest. Add half of flour mixture to cream mixture and stir until incorporated. Add second half of flour mixture. Stir until incorporated. Add candy corn and sprinkles to batter. Slowly fold in until combined.

Line cookie sheets with parchment paper. Using cookie scoop or ice cream scoop, place cookie dough onto sheets about 1.5-2 inches apart. Bake for 12-15 minutes until cookies are slightly golden and firm to touch. Remove from oven and allow cookie to cool completely to room temperature.

Devour and enjoy!

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