Chocolate Candy Corn Sugar Cookies (plus a Vanilla Variation)

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I like the brownie-like flavor of these cute little cookies, and I love how simple they are to make. They are easily hand-mixed, so don't drag out the mixer! I made a double batch using one whole egg in just 45 minutes from start to finish. I didn't refrigerate the dough, but next time I might because it was a bit sticky to work with. Judge doneness by touch rather than appearance, since once they start to "look" done, they are already overbaked. This recipe comes from Everyday Food magazine #16. I am including the vanilla variation, although I have not tried it yet.”

Ingredients Nutrition

  • 4 tablespoons butter, very soft (I do not recommend any substitutions)
  • 12 cup sugar
  • 1 egg yolk
  • 14 teaspoon vanilla
  • 14 teaspoon baking powder
  • 14 teaspoon salt
  • 12 cup flour, all-purpose
  • 14 cup unsweetened cocoa
  • 36 candy corn (or one piece per cookie)


  1. Preheat oven to 350°F Place butter and sugar in a medium bowl and beat well using a wooden spoon.
  2. Add in egg yolk, vanilla, baking powder and salt, and continue to mix until combined.
  3. Add flour and cocoa and mix until a dough forms.
  4. Scoop out level teaspoons of dough and form into balls.
  5. Place dough on cookie sheet and bake for 10-12 minutes, or until the edges are firm and the cookies feel dry to the touch.
  6. Remove pan from the oven and immediately press a candy corn in the center of each cookie.
  7. Allow cookies to cool on the pan for one minute before placing them on a wire rack to cool completely.
  8. VANILLA VARIATION: Simply omit the cocoa and increase the flour to 3/4 cup; otherwise proceed the same as above.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a