IMG 0618

Candy corn stuffed cookies

Yield 3 dozen



  1. Cream the first five ingredients together until light and fluffy, no more than 5 minutes.
  2. Scrape down the sides of the bowl.
  3. Add next five ingredients, incorporating on low until just mixed.
  4. Cover and chill dough for 6-24 hours.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Line baking sheets with parchment paper and set aside.
  7. Scoop dough in heaping tablespoons, placing onto clean counter or parchment paper.
  8. Flatten dough, adding roughly 6-7 pieces of candy corn on top.
  9. Top with a second, flattened dough and seal together, making sure no parts of the candy corn are exposed.
  10. Place on lined baking sheet, 2 inches apart.
  11. Bake at 350 degrees Fahrenheit for 9-10 minutes.
  12. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooling.


After chilling the dough, you may need to let it soften to room temperature. Allow it to sit for 30-45 minutes before scooping. 

Recipe by Grateful | at