Go Back
+ servings
Caramel Stuffed Chocolate Chip Candy Corn Cookies
Print Recipe
4.88 from 8 votes

Caramel Stuffed Candy Corn Cookies

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.
Prep Time10 mins
Cook Time15 mins
30 mins
Total Time55 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Candy Corn Cookies
Servings: 12 cookies
Calories: 377cal
Author: Amy Desrosiers
Cost: $6


  • 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


  • 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.


Nutritional values may vary and are meant to be a guide. 


Serving: 1cookie | Calories: 377cal | Carbohydrates: 55g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 308mg | Potassium: 61mg | Fiber: 1g | Sugar: 36g | Vitamin A: 418IU | Calcium: 40mg | Iron: 1mg