These Candy Corn Oreo Cookies are sure to scare up some Halloween fun for your little goblins. They’re the perfect sweet dessert to treat a hungry crowd!
I absolutely love Halloween. The cool Fall weather, all the fun, festive decorations and a chance to “BOO” my neighbors. It is so much fun to participate in this enjoyable neighborhood tradition, and these Candy Corn Oreo Cookies are the perfect goodie to leave behind for Treating your family and friends!
In case you haven’t heard of this surprising “Booing” tradition, you sneakily leave Treats on your neighbor’s doorstep with the attached “Booing” notes. Not only will you make someone’s day with some homemade goodies, but it’s also a chance to keep the cheerful “BOOing” continuing in your community.
I remember the first time we had something show up on our doorstep. We were new to the neighborhood and just getting to know our neighbors. I had just picked up my son Brandon from school, and there on the front porch, waiting for us, was an adorable sign and a bag of treats. My son was so excited; he could hardly wait to dig into the sack of homemade cookies. Brandon immediately started to plan our reciprocal “Special Assignment”. By the time he was done, it felt just like Halloween Mission Impossible! He carefully planned which house we would “BOO” first, and designated me as the get-away driver (and the treat maker). He was especially eager for the night to come so we could carry out our sneak attack!
These cookies are so good, you can’t eat just one! I made a triple batch of Candy Corn Oreo Cookies that night because Brandon insisted on sampling the treats. They are the softest, most flavorful little delights. The cookies are tender on the inside and slightly crispy on the outside. The chopped up Oreo cookies make it chocolaty and crunchy, while the Candy Corn provides a little chewiness. It has something for everyone!
So, here is a free “BOO”ed printable, and a recipe for a Great Treat to leave behind. I hope you have as much fun “BOOing” as my family did! Happy Halloween!
- ½ cup unsalted butter, soften to room temperature
- ¾ cup light brown sugar, packed down
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 tablespoons half-and-half
- 2 cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- a pinch of salt
- 1½ cups candy corn, divided
- 1 cup mini Oreo cookies, chopped in half
- In a large bowl using a stand mixer (with paddle attachment) or an electric hand mixer, cream together the unsalted butter, brown sugar, sugar, egg and vanilla extract on medium-high speed until light and fluffy (about 5 minutes). Scrape down the sides of the bowl occasionally.
- Add in the half and half, flour, corn starch, baking soda and pinch of salt. Mix on low speed until it is just mixed together, only about 1 minute. Do not over mix.
- Gently stir in 1 cup candy corn and mix until just incorporated.
- The dough must now be chilled. Using a medium cookie scoop and a large plate, form around 20-24 cookie mounds. When forming the dough mounds, make sure that only dough is on the bottom of the mound and not a candy corn, because the candy corn will melt if it is on the bottom touching the cookie sheet when baked. Flatten the mounds slightly on the plate and cover with plastic wrap. Place in the refrigerator for at least 3 hours or up to 4 days.
- When ready to bake, preheat the oven to 350°F and line a cookie sheet with a Silpat liner, parchment paper or non-stick cooking spray.
- Place the remaining ½ cup of candy corns and the chopped Oreo mini cookies on a small plate so you can quickly decorate the tops of the cookies when they come out of the oven.
- Place 8 chilled mounds on the cookie sheet and make sure they are at least 2 inches apart. Bake for 9 minutes, or until the edges have set up and the tops are just beginning to set. They may look slightly undercooked in the center. Do not over bake. They will firm up while they are cooling.
- Immediately upon removing the cookies from the oven, decorate the tops of the cookies with remaining candy corn and the chopped mini Oreo cookies. Cool on the cookie sheet for 6 minutes before transferring to a wire rack to finish cooling. Repeat with the remaining cookie mounds. Boo!
For another Frightfully good dessert, please try our Chocolate Ghost Pretzels or Ghostly Pumpkin Parfait!