Chewy autumn cookies made with candy corn, butterscotch baking chips, and Halloween sprinkles. These cookies are chewy, sweet, and bursting with autumn goodies. You’re going to love baking these one-of-a-kind chewy autumn cookies this fall season.
Help! I need an intervention. I can’t stop baking! I’m so excited about autumn and can’t stop baking things with fall flavors. It’s only September and I’ve already made Halloween mini cheesecakes, Earl Grey cookies, pumpkin apple muffins, and now chewy autumn cookies. I better slow down!
You’re going to love how unique these chewy autumn cookies are. I love baking desserts that are one-of-a-kind and a little unexpected. Who doesn’t love trying something new? The butterscotch flavor compliments the candy corn, and the sprinkles give them a little bonus flavor. These cookies are sweet, delicious, and over-the-top cute.
One of my favorite things about these chewy autumn cookies (besides their great taste!) is how colorful they are. Their colors are so fitting for autumn: brown, orange, tan, black, and white. I love how the candy corn and sprinkles melt inside the cookies to create colorful splatters. There’s so much beautiful autumn color in this dessert.
Why did I create these chewy autumn cookies? Well, the biggest reason is…I ran out of candy corn. I used the last of my candy corn decorating the Halloween mini cheesecakes and felt a gaping hole in my life! I needed more candy corn (and a legitimate excuse to buy a second bag) so I decided to create an autumn cookie with candy corn inside. If you haven’t had candy corn in a while, grab a bag the next time you’re at the store…you can thank me later.
Before you bake these chewy autumn cookies, there are two things you need to know. First, as much as I love these chewy autumn cookies and their unique taste, they’re…ahem, (cover your ears, sweet cookies) a little ugly. Don’t get me wrong, they’re not hideous or anything, but they aren’t round, picturesque cookies either. They’re flat, chewy, and wonky shaped. If you want round, attractive cookies simply wrap the dough tightly in saran wrap and chill it for a few hours in the refrigerator or freezer before baking. (You can do this with most cookie recipes to ensure prettier cookies). So, if you plan on serving these cookies for people you want to impress or despise wonky-shaped cookies, make sure to chill the dough.
Another thing you should know before baking these chewy autumn cookies is…they’re- as their name clearly states- very chewy! They flatten almost entirely while baking. Make sure to leave at least 2.5 inches between your dough balls otherwise you’ll have a huge, flat cookie cake on your hands. These cookies are extra thin so make sure to give them lots and lots of space while baking.
You’re going to need sprinkles to make these chewy autumn cookies. Stores have all kinds of fun Halloween and fall sprinkles out right now! The sprinkles I used were black, white, and orange. I just love how all the colors look inside the cookies. Of course, you don’t have to use Halloween specific sprinkles, you can use standard black or white sprinkles if you already have ’em.
My boyfriend took a huge bag of these chewy autumn cookies to his office today. As you can imagine, it takes several attempts to create a recipe for Unwed Housewife and sometimes there’s too much for my boyfriend and I to eat on our own. I appreciate that he works with a bunch of people who love to eat baked goods. Nothing ever goes to waste.
Okay, as much fun as it’s been baking all these wonderful autumn treats, I officially have to eat healthier because I’m going to Vegas in November! Viva Las Vegas! I’m so excited. Vegas is always a blast and I’m really looking forward to it. However, I don’t want to run up and down the Vegas Strip with my current candy corn body. Note to self: back away from the candy and make a few healthy, autumn dishes. Hopefully, I can resist baking for a few weeks. Gotta look good in Vegas!
Alright, let’s make chewy autumn cookies!
- 1 cup and 2 tablespoons all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup white sugar
- ¼ cup light brown sugar, firmly packed
- 1 teaspoon vanilla
- 1 large egg
- ½ cup candy corn
- ¼ cup butterscotch baking chips
- 2 tablespoons sprinkles (not nonpareils)
- Preheat oven to 350 °F. Spray baking sheets with cooking spray.
- In a small bowl combine flour, baking soda, and salt. Set aside.
- In a standing mixer or using a hand held mixer, cream butter, white sugar, and brown sugar on medium-high until smooth. On low setting beat in egg and vanilla. Gradually add flour mixture on low setting until just incorporated.
- Using a spatula, fold in candy corn, butterscotch, and sprinkles.
- Drop dough onto greased baking sheets in tablespoon sized balls. Keep 2.5 inches apart between dough balls (the cookies will flatten almost entirely while baking).
- Bake in preheated 350 °F oven for 6 to 8 minutes, or until outsides are dark brown and insides are soft. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool fully.
Make sure to also check out these Halloween mini cheesecakes– so festive!