Description
These Chocolate Candy Corn Cookies combine rich cocoa flavor with festive candy corn and chocolate chips for a perfect Halloween treat. Soft and chewy, with a delightful crunch from peanuts, these cookies offer a sweet and slightly salty balance that’s irresistible. Ideal for dessert lovers looking for a fun and seasonal twist on classic chocolate cookies.
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
Add-ins
- ¾ cup (128g) chocolate chips
- ¾ cup coarsely chopped peanuts (optional; add more chocolate chips if not using)
- ¾ cup candy corn
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking and protect your candy corn from melting directly onto the pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the cocoa powder, baking soda, salt, and all-purpose flour until fully combined. Set aside for use in the next step.
- Cream Butter and Sugars: Using an electric mixer fitted with a paddle attachment, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract, continuing to beat until the batter is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined to avoid overworking the dough.
- Fold in Add-ins: Gently mix in the chocolate chips, chopped peanuts (if using), and candy corn, ensuring even distribution without crushing the candy corn pieces.
- Form Dough Balls: Using a cookie scoop or spoon, form 2-tablespoon sized balls of dough and place them on the prepared cookie sheets about 3 inches apart. Carefully ensure that none of the candy corn is exposed on the bottom of the dough balls to prevent melting onto the sheet—manipulate dough if necessary. If the dough is too sticky, chill it for 30 minutes or handle with clean, slightly damp hands.
- Optional Candy Corn Topping: If you want to decorate the cookies with visible candy corn, gently press additional pieces on top of each dough ball before baking.
- Bake Cookies: Bake cookies in the preheated oven for 9-12 minutes, watching closely until the glossy sheen just disappears. It’s better to underbake slightly for a softer, chewier texture.
- Cool Cookies: Allow cookies to cool on the baking sheets for at least 5 minutes before transferring to a wire rack to cool completely, preventing breakage.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to one month for longer preservation.
Notes
- Use parchment paper or silicone baking mats to protect your candy corn from melting directly onto the cookie sheet, making cleaning easier.
- Ensure no candy corn pieces are touching the baking sheet; they must be fully enclosed by cookie dough to avoid melting out during baking.
- If dough feels too sticky to work with, chill it in the refrigerator for about 30 minutes before shaping.
- For a nut-free version, omit peanuts and increase chocolate chips to maintain texture and flavor.
- Baking the cookies until they lose their glossy sheen but are still slightly underdone ensures the best chewy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 25mg
