Easy Halloween candy corn cookies made with cake mix, eggs, oil, and candy corn.
Ingredients
15.25ouncesvanilla cake mix(1 box)
½cupvegetable oil
2large eggsroom temperature
1cupcandy corndivided
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.