Caramel Stuffed Candy Corn Cookies are jumbo-sized, soft-baked chocolate chip cookies that are stuffed with caramel and contain candy corns. These cookies are a heavenly dream and bake up to a perfect golden brown.
Now that the kids have started school, I have ramped up my baking efforts. I wanted to send the kids off with a tasty cookie that encompasses the traditional fall flavors we all love.
I had harvest candy mix on-hand, half a bag of chocolate chips and some left over Rolos from a past recipe I made. So, I thought to myself, why not put them altogether and make some JUMBO sized, soft-baked cookies with a surprise treat in the middle?
That is when these Caramel Stuffed Candy Corn Cookies were made. The base of the cookie is a treasured chocolate chip cookie with the perfect add-ins for this time of year.
These candy corn cookie bake up large and spread a little if you do not chill the dough for at least 30 minutes so that is truly a must or, your whole pan will be one jumbo cookie.
Ingredients
- 2 1/4 cups unbleached flour
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tsp. baking soda
- 1 1/2 tsps. cornstarch
- 1/2 tsp of salt (I used Kosher sea salt)
- 1 1/2 sticks of unsalted butter
- 1 large egg + 1 large egg yolk
- 2 tsps. vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup candy corns
- 12 Rolos
Helpful Recipe Equipment
- large baking sheet
- parchment paper
- cookie spatula
- cooling rack
- nonstick spray
Tips for Making Caramel Stuffed Candy Corn Cookies
Microwave the butter for up to 45 seconds until soft but not fully melted. Doing this will cut down on the chill time needed for your dough.
Dough should be chilled a minimum of 30 minutes, but the longer, the better! You can even make this 3 days in advance! Just be sure to wrap it tightly!
Your hands are your best kitchen tools. Rather than break out my standmixer, I used my clean hands to work the dough.
Once you mix the dough, it should not be sticky and will have a play dough texture.
Fold in the candy corns and chocolate chips last!
You will want to divide the dough to make a total of 12 larger balls and 12 smaller balls.
Try not to have a candy corn on the bottom facing cookie ball because they do melt in the oven & get sticky.
Gently press in an unwrapped Rolo into the center of the large ball, and then cover the top with the smaller ball. These will be larger mound cookies so bake only 6 at a time unless you have a full stove-size cookie sheet.
How to get Soft-Baked Cookies
Using cornstarch in your cookie recipe helps to create a softer, chewier cookie.
Also, baking them on a lower heat of 325 degrees fahrenheit for 13-15 minutes helps to achieve the perfect consistency. Mine took the full 15 minutes to cook. They might look a little undercooked and not fully golden brown, but allowing them to stay on the hot cookie sheet will bake them a tiny bit more, deflate them, and help them get that golden brown coloring.
Use a spatula to gently take the cookies off the baking sheet. The candy corns can become sticky so spraying your spatula with nonstick spray is a great idea.
Cookies store well for up to one week in an airtight container!
Caramel Stuffed Candy Corn Cookies
Ingredients
- 2 1/4 cups unbleached flour
- 1 tsp. baking soda
- 1 1/2 tsps cornstarch
- 1/4 tsp salt
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 sticks butter unsalted
- 1 egg whole, large
- 1 egg yolk large
- 2 tsps. vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup candy corns
- 12 Rolos
Instructions
- In a large bowl, add the flour, baking soda, cornstarch, and salt. Mix to combine.
- Microwave the butter until softened, but not fully melted.
- To the same bowl (as the dry ingredients), add in the sugars, butter, eggs, and extract. Mix well with clean hands to combine.
- Fold in the candy corn, and chocolate chips.
- Cover dough to make it airtight and refrigerate to chill for a minimum of 30 minutes. However, any longer (up to 3 days is better).
- Once dough is chilled, preheat oven to 325 degrees fahrenheit.
- Line your baking sheet with parchment paper. If you are using a standard size sheet, bake only 6 cookies per batch (makes 2 batches).
- Form dough into 12 larger balls and 12 smaller balls.
- Make sure there are no candy corns popping through the "bottom" of the cookie dough.
- Place unwrapped Rolo in the center of the cookie, but do not let it show in the bottom of the cookie.
- Cover Rolo space with the smaller cookie ball, and pat into one jumbo cookie ball.
- Space cookies out 6 per standard size baking sheet.
- Bake for 14-15 minutes at 325 degrees fahrenheit.
- Remove cookie sheet from oven, and allow cookies to stay on the baking sheet for at least 5 minutes to firm up. Cookies may be a little sticky from melted candy corn, but gently transfer them to a cooling rack and repeat the baking process with the next 6 cookies.
- Allow all cookies to fully cool before storing or eating. Cookies keep for up to 1 week in an airtight container.
Hi, Rolos are wrapped in gold foil. You would never bake with the foil on. An unwrapped ROLO has no gold foil and goes in these cookies.
I don’t understand what you mean by unwrapped Rolo? It sounds like you put a foil wrapped Rolo in the cookie?!
Absolutely loved this recipe! I couldn’t wait to start cooking Fall recipes, and these cookies were perfect, especially for a caramel lover.
The only part of the recipe I changed was making the cookies a bit smaller halfway through the baking experience, but I know I’ll be using the jumbo sized ones too.
If you double the quantity of cookies for the recipe (24 cookies), I discovered that the bake time is between 9-10 minutes instead of 15 minutes. Thank you for an awesome recipe!
Is this real life? This is like my favorite things combined into one. I have to try them.
That’s quite interesting and unique. Looks delicious and a great dessert to prepare for Halloween too.
These can’t possibly be real lol they look so good. Have to save this!
I love the caramel part the most. Adding it to the cookies will make this Fall season so yummy!
Interesting flavor! This will be one of the best sweet treat this season. Yum!
I love candy corn, and so does my youngest daughter. I bet her and I would love these cookies too. I’ll definitely be making these soon.
You have me at caramel. These cookies look so good I just want to reach out and grab one. Yum!
I need to buy some candy corn so I can make these cookies. They look so delicious.
This is pure genius! Nothing is more fall than candy corn, in my opinion. These work for Halloween, Thanksgiving, or a random Tuesday!
Yes please with these cookies. I love candy corn everything. They were getting ready to switch the shelves over to Halloween when I was at the food store the other day and considered waiting for them to open the boxes so I could grab some candy corn — pinning these for when the candy corn hit store shelves.