Fall baking season is here, and these Candy Corn Trail Mix Cookies are the perfect way to celebrate! These delightful treats combine the festive colors of candy corn with the satisfying crunch of trail mix ingredients, all wrapped up in a chewy cookie base that’s impossible to resist.
What makes these cookies special is how they bridge the gap between sweet and salty flavors. The familiar comfort of a homemade cookie gets an exciting twist with the addition of seasonal candy corn and your favorite trail mix components. They’re perfect for Halloween parties, fall gatherings, or simply enjoying with a warm cup of apple cider on a crisp autumn evening.
Why You’ll Love This
- Quick preparation time – you’ll have warm cookies in under 45 minutes
- Customizable with your favorite trail mix ingredients
- Perfect balance of sweet and salty flavors
- Kid-friendly recipe that’s fun to make together
- Great for using up leftover Halloween candy
Ingredients
- ½ cup unsalted butter, for browning
- ½ cup + 2 tablespoons packed brown sugar
- 2 tablespoons granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips, plus extra for topping
- 2 tablespoons lightly salted peanuts, crushed
- 2 tablespoons pretzels, crushed
- Candy corn for topping (added after baking)
Instructions
- Cut butter into cubes and place in a heavy saucepan over medium heat. Stir constantly as the butter melts and begins to foam. Continue stirring until the butter turns golden brown and develops a nutty aroma. Immediately remove from heat and transfer to a heat-safe bowl to cool.
- While the brown butter cools, sift together the flour, baking soda, and salt in a medium bowl.
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk together until well combined and smooth.
- Add the room temperature egg and vanilla extract to the butter-sugar mixture. Whisk until completely incorporated and the mixture looks smooth and glossy.
- Add the sifted dry ingredients to the wet ingredients. Fold together gently with a spatula until just combined, being careful not to overmix.
- Gently fold in the chocolate chips, crushed peanuts, and crushed pretzels until evenly distributed throughout the dough.
- Using a ¼ cup measure or ice cream scoop, drop 6 portions of dough onto the prepared baking sheet, leaving plenty of space between them for spreading. Press a few extra chocolate chips on top of each cookie.
- Bake for 10 minutes, or until the edges are set and the bottoms are golden brown. The centers may look slightly underdone.
- If desired, immediately after removing from the oven, use a large round cookie cutter or measuring cup to shape the cookies into perfect circles by gently swirling around each cookie.
- While the cookies are still warm, press additional chocolate chips, crushed peanuts, crushed pretzels, and candy corn into the top of each cookie.
- Allow the cookies to cool completely on the baking sheet to set properly before moving them.
- Once cooled, enjoy the cookies right away or store in an airtight container.
Tips & Variations
- For a less sweet version, reduce the candy corn to 1/2 cup and increase the nuts or dried fruit.
- Try white chocolate chips instead of regular chocolate chips for a different flavor profile.
- Add 1/2 teaspoon of pumpkin pie spice for an extra fall flavor boost.
- The cookie dough can be made ahead and refrigerated for up to 3 days before baking.
- For a chewier cookie, slightly underbake by taking them out when the centers still look a bit underdone.
- Substitute pretzel pieces for some of the nuts to add even more salty-sweet contrast.
Serving Suggestions
These cookies are delicious on their own but pair wonderfully with a glass of cold milk or a mug of hot apple cider. For an extra special treat, sandwich a scoop of vanilla ice cream between two cookies for a festive fall ice cream sandwich.
They also make a great addition to autumn dessert platters alongside other seasonal treats like caramel apples or pumpkin bars.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- The candy corn will soften slightly after baking but should still maintain some chewiness.
- For best results, rotate baking sheets halfway through baking time for even browning.
- Cookies will firm up as they cool, so don’t worry if they seem too soft when first removed from the oven.
FAQs
Can I freeze these cookies?
Yes! You can freeze the baked cookies for up to 3 months in a freezer-safe container. You can also freeze the cookie dough balls and bake them fresh as needed.
Will the candy corn melt during baking?
Candy corn will soften and may partially melt during baking, creating pockets of sweetness throughout the cookie. This is normal and adds to their unique texture.
Can I make these cookies without nuts for allergy concerns?
Absolutely! Simply replace the nuts with additional dried fruits, seeds, or even more chocolate chips or pretzels for a nut-free version.
How do I know when the cookies are done?
Look for lightly golden edges with centers that appear slightly underdone. They’ll continue cooking on the hot baking sheet after removal from the oven.
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