Love it or hate it, candy corn is a fall staple. I’m not a hater of candy corn and we usually have a candy jar in October filled with the colorful candy.
So why not add some more sugar!!! Here’s a recipe for an even sweeter candy corn – the candy corn sugar cookie.
This recipe use caramel chips to add another fall flavor.
Mix the ingredients in the recipe and cook for 8-10 minutes. Be sure to watch the oven so you don’t overcook. They’ll be slightly golden when done.
And will make a fun treat for a Halloween or fall party.
- 2-3/4 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup of butter, softened
- 1 ½ cups sugar
- 1 egg, room temperature
- 2 teaspoons of vanilla extract
- ½ cup of candy corns
- ½ cup of caramel chips
- Preheat oven to 375 degrees
- 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 1 ½ teaspoons for regular sized cookies.
- Top each cookie with one candy corn.
- Bake cookies for 8-10 minutes. Allow to cool fully before serving.
- Makes 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.