4-Ingredient candy corn cookies made with cake mix, eggs, oil, and candy corn. These quick and easy Halloween cookies come together in just 20 minutes and make a wonderful last-minute Halloween treat.
For another quick and easy Halloween cookie recipe check out our Halloween Monster Cake Mix Cookies.
If you are looking for candy corn recipes to use up some of those bags of leftover candy corn this recipe is for you.
The yellow cake mix cookies with candy corn in them are perfectly soft and chewy, just like our chocolate chip cake mix cookies, red velvet cake mix cookies, and lemon cake mix cookies.
And the best part is how easy these candy corn cookies are to make. Perfect Halloween cookie recipe for kids.
Just combine all the ingredients in a bowl, scoop onto cookie sheet, and bake. Easy peasy.
Ingredients
Here is what you will need:
- yellow cake mix
- vegetable oil
- eggs
- candy corn
Substitutions and Additions
- Chocolate candy corn cookies – Use a box of chocolate cake mix instead.
- Sprinkles – Top the dough with Halloween sprinkles before baking to add a festive touch.
- Butter – Swap oil for the same amount of melted butter.
- Bars – Insted of regular cookies make bar cookies by pressing the dough it into a greased small baking pan and baking for 20-25 minutes, or until they are cooked through.
How to Make Candy Corn Cookies with Cake Mix
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step one: Preheat your oven and line 2 cookie sheets with parchment paper or silicone baking mats.
Step two: Add cake mix, oil, and eggs to a large bowl. Mix well to combine. Stir in half of the candy corn.
Step three: Use a medium cookie scoop or heaping Tablespoon to scoop the dough out onto the cookie sheet, at least 2 inches from one another. Check the bottom and sides of the dough ball to make sure that no candy corn are exposed. Cover any you see with a bit of dough. This will prevent the candy corn from coming into contact with the baking sheet and melting into a sticky mess.
Tip: If the dough is too sticky to work with pop it in the fridge for 15- 30 minutes or in the freezer for a few minutes.
Step four: Press a few additional candy corn into the top of each dough ball.
Step five: Bake for 9-11 minutes. When they just start to turn golden on the edges, remove them from the oven. Allow them to cool right on the cookie sheet for 5-10 minutes, then transfer to a cooling rack.
STORAGE
Countertop: Candy corn cake mix cookies can be stored covered or in an airtight container at room temperature for up to 5 days.
Freezer: After letting the cookies cool, place them in a freezer bag and freeze them for up to a month.
Recipe FAQ
Does it matter what brand of cake mix I use?
I found these work with any brand cake mix.
Can I mix the dough ahead of time and cook them off later?
Yes, you can. You can cover the bowl of dough with plastic wrap and refrigerate for up to 48 hours before scooping and baking.
Yes, but very carefully. Candy corn is basically pure sugar so it will melt when it heats up in the oven. The key to baking with candy corn is to make sure that it is covered with cookie dough so that will not come into contact with the hot baking sheet.
More Candy Corn Ideas for Halloween
Candy Corn Cake Mix Cookies
Easy Halloween candy corn cookies made with cake mix, eggs, oil, and candy corn.
Ingredients
- 1 (15.25 ounce) box yellow cake mix
- ½ cup vegetable oil
- 2 eggs, room temperature
- 1 cup candy corn, divided
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or a silicone baking mats and set aside
- Add cake mix, oil, and eggs to a large bowl. Mix well to combine. Stir in ½ cup of candy corn.
- Using a medium cookie scoop or a heaping Tablespoon, scoop cookie dough out onto the cookie sheet, placing them about 2 inches from one another. Check the bottom and sides of the dough ball to make sure that no candy corn are exposed. Cover any you see with a bit of dough. This will prevent the candy corn from coming into contact with the baking sheet and melting.
- Press a few additional candy corn into the top of each dough ball.
- Bake for 9-11 minutes. When they just start to turn golden on the edges, remove them from the oven. Allow them to cool right on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool fully.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 159
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
This recipe was shared on The Weekend Potluck.
This recipe doesn’t work. All of the candy corns melted out of the cookies and all over my silpat.
Oh no! I’m so sorry to hear that they didn’t come out well for you. Candy corn is tricky to bake with since it melts when heated up. As long as they don’t touch the baking sheet they should be fine. I added a note about this into the blog post to hopefully help prevent the issue in the future. If you decide to make another batch you can try to hand roll the dough into balls, making sure that all the candy corn are inside/on top of the dough.
Do I have to cover the candy corn on top part of cookie too?
Just the ones underneath that will come into contact with the baking sheet.
Can these be frozen and still be good or best not to freeze.
Thank you did find on recipe the answer to my question. Can’t wait to try the recipe.
Glad that you found the answer 🙂 Enjoy!
I made the candy corn cookies but I made the cookies too big,I doubled the recipe but in 2 separate bowls and only had about 21 cookies. they tasted good and I put more candy corn on top of the cookies.
How would I convert this to a pan cookie?
I’m going to use the new confett corn and put then on top of cookies…may roll balls and put corn in the middle 🤗👀