Candy Corn Chocolate Chip Cookies
Prep time
Cook time
Total time
Chocolate chip cookies stuffed with sprinkles and candy corn.
Serves: 25 cookies
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • ¾ cup unsalted butter, melted and slightly cooled
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups chopped chocolate or chocolate chips (thought I recommend chopping your own chocolate!)
  • 1 11-ounce bag candy corn, chilled (they'll melt less if they're cold when you mix 'em in)
  • ½ cup sprinkles (I used black and orange sprinkles because Halloween)
  • sea salt, for sprinkling (optional)
  1. Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Set aside.
  2. Whisk together your flour, baking soda, and salt. Set aside.
  3. Beat together your sugars and butter until they've got the texture of wet sand, about 3 minutes. Add in your egg, beat until fully combined, then add in your egg yolk and beat until fully combined. Scrape down the sides of the bowl and beat in your vanilla. Add in your dry ingredients and mix until fully combined. Mix in your chocolate, candy corn, and sprinkles.
  4. Scoop out 3-tablespoon sized balls of dough (you can make them smaller if you want but...why?) and space them about 3-inches apart on your baking sheets (don't put more than 8 or so cookies on your sheet at a time). Sprinkle with sea salt, if you like, and bake for 12-14 minutes, until set but not too browned.
  5. Let the cookies cool before moving them to another surface or storing them. Continue until you've used all of your dough. These will keep well in an airtight container at room temperature for up to a week.
Recipe by The Crepes of Wrath at