Chocolate Candy Corn Cookies

These delicious fall-inspired cookies are a great way to use up candy corn that might be lurking in your home. Add these to your baking list!

Literally when the calendar flips over to October every year, I begin instantly craving a couple of things: scary movies, soup, hot bubble baths, breathing in the crisp fall air and....CANDY. The other night, on October 1st to be exact, after the boys were in bed and Dan and I were in lounge mode, we both expressed intense desires for candy. There was none to be found in the house. Horrifying. Almost as horrifying as my favorite scary movie, Halloween (the original, of course). The next day we stocked up. We OVER-stocked, in fact, and that is a good thing. We won't find ourselves depleted any time soon.

I had a day off work yesterday and knew I had to incorporate some of our stash into cookies. I popped these babies into the oven while pizza-movie night was taking place in the living room and they were FABULOUS. They filled the house with the delicious scent of baking and pleased every inch of our bellies. Today Elijah told me these cookies are his new favorite dessert of all time. ALL TIME! Need I say more? If you find yourself with leftover candy corn, or if you are a candy hoarder like I am in the fall, please promise me that you will make these. Check out my Desserts section for more options!
Personally I am in LOVE with this pretty and yummy Candy Corn Cake.

Combine the dry ingredients in a medium bowl. 

Mix well and set aside.

In a large bowl or mixing bowl, combine the sugars, eggs and butter. 

Mix until creamy and gradually add in the flour mixture until it is fully combined.

Fold in candy corn. Peanuts are an optional addition and I added them to half of my batch (highly recommended!).

Bake for 10-12 minutes, let cool (or not) and ENJOY!

A few leftovers from last night's batch are waiting for me downstairs, and so I must flee to the kitchen!

Chocolate Candy Corn Cookies

A yummy way to use up extra candy corn!

Contributed by Megan Porta from

Published Oct 4, 2014

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Serves: 24

Total time: 25 min



  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 sticks butter (12 tablespoons), softened
  • 2 eggs
  • 1 1/2 cups candy corn
  • 1 cup peanuts (optional)
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  2. In a medium bowl, combine the flour, cocoa powder, salt, baking powder and baking soda. Mix well and set aside. In a large bowl, combine the sugars, butter and eggs. Mix on medium speed until creamy. Gradually add the flour mixture and mix until combined.
  3. Fold in the candy corn and peanuts (if using). Drop by rounded spoonfuls onto prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes. Let cool and serve!