Description
These Chocolate Candy Corn Cookies are a festive and delicious treat perfect for Halloween or any candy-loving occasion. Rich cocoa-infused cookie dough is studded with chocolate chips, optional chopped peanuts, and colorful candy corn pieces, creating a delightful combination of chocolate and sweet candy crunch in every bite.
Ingredients
Scale
Dry Ingredients
- ⅓ cup (27g) unsweetened cocoa powder (or Hershey’s Special Dark Cocoa)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups (155g) all-purpose flour
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- ⅔ cup (134g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Mix-ins
- ¾ cup (128g) chocolate chips
- ¾ cup coarsely chopped peanuts (optional; add more chocolate chips if not used)
- ¾ cup candy corn
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line cookie sheets with parchment paper or silicone baking mats to prevent sticking and handle melted candy corn.
- Combine Dry Ingredients: In a medium bowl, whisk together unsweetened cocoa powder, baking soda, salt, and all-purpose flour. Set this dry mixture aside.
- Cream Butter and Sugars: In the bowl of an electric mixer fitted with the paddle attachment, cream the softened butter, packed brown sugar, and granulated sugar together until smooth and well combined.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until the mixture is smooth and creamy.
- Incorporate Dry Ingredients: Add the dry cocoa-flour mixture to the wet ingredients and mix until just combined to form the cookie dough.
- Add Mix-ins: Fold in the chocolate chips, chopped peanuts (if using), and candy corn, ensuring even distribution throughout the dough.
- Shape Dough Balls: Scoop 2 tablespoon-sized balls of dough onto the prepared cookie sheets, spacing them about 3 inches apart. Ensure that all candy corn pieces are fully enclosed within the dough to prevent melting onto the baking sheet. If the dough is too soft to do this, chill it for 30 minutes or handle it with clean hands to mold.
- Optional Candy Corn Topping: If desired, place additional candy corn pieces on top of each cookie before baking to visually showcase the candy inside.
- Bake Cookies: Bake the cookies for 9-12 minutes until the surface loses its glossy sheen but is not completely hard; slightly underbaked cookies yield the best texture and taste.
- Cool Cookies: Allow the cookies to cool on the baking sheets for at least 5 minutes before transferring them to a wire rack or container to finish cooling.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to one month for longer storage.
Notes
- Use parchment paper or silicone baking mats to prevent melted candy corn from sticking to the baking sheet, making cookies easier to remove.
- Ensure that no candy corn pieces touch the baking sheet directly; they must be fully enclosed within the dough where it contacts the sheet to prevent melting out.
- If your dough is too soft to fully enclose candy corn immediately, chill it for about 30 minutes for easier handling, or manipulate the dough with clean hands.
- For better flavor and texture, slightly underbake the cookies by removing them when their glossy sheen just disappears.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg
