Candy Corn Cookies

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Here’s a recipe for Candy Corn Cookies, which makes a really fun cookie recipe for a Halloween party.  These cookies are really easy to make. They’d also be great for your kid’s school fall carnival bake sales.

Candy Corn Cookies

Are you a fan of those waxy little Halloween candies known as candy corns? My family seems to find them addicting. I’ve bought several bags of the stuff (must be Brach’s brand) for recipes this year and they keep disappearing. These Candy Corn Cookies are a cookie recipe that copies the look of this classic multi-colored candy.

How to Make Candy Corn Cookies

How to Make Candy Corn Cookies:

This is a really SIMPLE Candy Corn Cookies recipe that uses packaged Betty Crocker cookie mix. You can ABSOLUTELY use your own very favorite homemade sugar cookie dough for this. I used this quickie method to try it out.  If you live in the USA, Betty Crocker sugar cookie mix can be found in your market’s baking aisle next to the cake mixes.

The cookie mix is combined with melted butter and egg.  The dough gets divided up into three clumps. One clump is colored orange and another one with chocolate. Press the three layers on top of each other into a loaf pan and refrigerate for a bit.

Slice the firmed-up loaf of dough into thin slices and then cut neatly into wedges.  Place your wedges onto a cookie sheet. Leave room to grow.

The finished product are some pretty cute Candy Corn Cookies! Ok, so mine don’t have yellow… they have brown instead. I suppose you could make a yellow layer instead of a chocolate layer if you really want them to match. But I have seen some candy corns with that brown layer too. And with these you get the added bonus of a little chocolate in your candy corn cookie.

If you’re looking for a really delicious candy corn cookie, I’d mix up your best sugar cookie recipe and use that to create these cookies. The flavor in these is ok… but it definitely has that ‘packaged mix’ flavor and isn’t a big culinary flavor discovery or anything.

That being said, Candy Corn Cookies are the perfect “bake-sale” cookie for a fall festival. And for that, the Betty Crocker mix works just fine. Tuck a few candy corns into a baggie with a couple of candy corn cookies, and it might just be a big seller!

And be sure to hide the candy corns from your family or they might begin to disappear!

If you’re looking for a few more fall treats, you might also enjoy my Pumpkin Pie Pop Tarts or these Pumpkin Cake PopsPumpkin Caramel Poke Cake, Candy Corn Fudge, and this Spiderweb Chocolate Cake are fun fall recipes too!

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Candy Corn Cookies

These cookies are so fun for fall!
Prep Time 35 minutes
Cook Time 8 minutes
Total Time 43 minutes
Servings 96 cookies
Calories 59kcal
Course Dessert
Cuisine American
Keyword Candy Corn, cookies


  • 2 17.5-ounce pouches Betty Crocker Sugar Cookie Mix (see Tips below for substitutions)
  • 2/3 cup salted butter, melted
  • 2 large eggs
  • orange paste food coloring (or yellow/red combined to make orange)
  • 3 ounces semisweet chocolate chips, melted and cooled slightly


  • Line an 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In a medium bowl, stir the cookie mixes, butter and eggs until a soft dough forms.
  • On a work surface, place 1 1/2 cups of dough. Knead desired amount of orange coloring into dough until the color is uniform throughout. Press the dough evenly into the bottom of the pan.
  • Divide the remaining dough in half. Gently press one half of the remaining dough into the pan on top of the orange dough. On a work surface, knead the melted chocolate into the remaining dough until color is uniform throughout. Press the chocolate dough over the plain dough in the pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
  • Preheat oven to 375°F. Remove the dough from the pan. Cut the dough crosswise into 1/4-inch-thick slices. If needed, trim slightly to make perfect rectangles. Cut each rectangle into 6 or 7 triangular wedges. On and ungreased cookie sheet, place the wedges 1-inch apart.
  • Bake 7 to 9 minutes or until the cookies are set and the edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.


  • *You may CERTAINLY sub your favorite homemade sugar cookie recipe for the Betty Crocker mixes!
  • *Watch the time when the cookies are baking. If they bake too long, the white layer will turn a shade of light brown and the cookies will be too crispy. You want it to stay a nice, light color.


Serving: 1cookie | Calories: 59kcal | Carbohydrates: 10g | Protein: 0g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 67mg | Potassium: 6mg | Fiber: 0g | Sugar: 5g | Vitamin A: 45IU | Calcium: 2mg | Iron: 0.1mg

This recipe was originally published in 2008.  It was updated and re-published in 2017.

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  • Susan wrote:

    These cookies are great. My husband loves them. So creative!!! Thanks for sharing.. Great directions and pictures.

  • Maria wrote:

    Super cute cookies!

  • Lori Lange wrote:

    Don’t follow the directions on the package… just the recipe 🙂

  • Johnna wrote:

    I made these cookies. They were great. Do follow the recipe and refrigerate the dough. These were a hit! Yum!