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Homemade Candy Corn Chaos Cookies

Homemade Candy Corn Chaos Cookies

These Homemade Candy Corn Chaos Cookies are chewy, buttery, and bursting with festive Halloween fun! Loaded with colorful candy corn, white chocolate chips, and a hint of vanilla, every bite delivers a perfect mix of soft cookie bliss and sweet candy crunch. They’re easy to make, perfect for parties, trick-or-treat tables, or cozy fall baking sessions!
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Prep Time 15 minutes
Cook Time 10 minutes
30 minutes
Total Time 55 minutes
Servings: 24 Servings
Course: Dessert, Holiday Treats, Snack
Cuisine: American, Halloween Baking
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup candy corn plus a few for topping
  • ½ cup white chocolate chips

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking sheet
  • Parchment paper
  • Measuring cups & spoons
  • Cooling rack

Method
 

  1. Preheat & Prep
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. Mix Dry Ingredients
  4. In a bowl, whisk together flour, baking soda, and salt. Set aside.
  5. Cream Butter & Sugars
  6. In another bowl, beat butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla; mix until smooth.
  7. Combine & Fold
  8. Gradually add dry ingredients to the wet mixture. Stir in candy corn and white chocolate chips.
  9. Chill the Dough
  10. Refrigerate for 30 minutes — this helps prevent the candy from melting too much.
  11. Bake
  12. Scoop dough onto baking sheets (about 2 tbsp per cookie). Press a few candy corns on top for decoration.
  13. Bake for 9–11 minutes, until edges are lightly golden.
  14. Cool & Serve
  15. Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack. Enjoy warm or at room temperature!

Notes

Keep candy corn slightly away from pan edges to prevent melting or sticking.
Swap white chocolate for milk or dark chocolate chips for variety.
Store in an airtight container at room temperature for up to 5 days.
Chill the dough for even thicker, softer cookies.