Chocolate Candy Corn Sugar Cookies (plus a Vanilla Variation)

READY IN: 32mins
Recipe by Vino Girl

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.

Top Review by SAHMchef

A very simple, soft cookie that was delicious. I love how easy it was to make, I made the vanilla version and the dough was a little dry-- I had to add some water to the batter-- but the cookies turned out delicious. I'm ready to make a second batch of these to sell at a bake sale. The only downside is that the recipe only makes about 24 very small cookies.

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.

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