Go Back
Print
Recipe Image
Equipment
Notes
Smaller
Normal
Larger
Candy Corn Trail Mix Cookies
A joyful and vibrant dessert that embodies the spirit of the fall season, featuring candy corn and trail mix for a delightful fusion of flavors.
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
Total Time
27
minutes
mins
Course
Dessert
Cuisine
American
Servings
24
cookies
Calories
150
kcal
Equipment
Mixing Bowl
Baking Sheet
Parchment Paper
Electric Mixer
Ingredients
Dry Ingredients
2
cups
All-Purpose Flour
Provides structure and texture.
1
teaspoon
Baking Soda
Acts as a leavening agent.
0.5
teaspoon
Salt
Enhances sweetness.
Wet Ingredients
1
cup
Unsalted Butter
Softened to room temperature.
1
cup
Brown Sugar
Packed for moisture and caramel notes.
0.5
cup
Granulated Sugar
Adds sweetness and crisp edges.
2
large
Eggs
Binding agent for the dough.
1
teaspoon
Vanilla Extract
Adds depth to the flavor.
Mix-Ins
1
cup
Candy Corn
Chopped if desired, for festive touch.
1
cup
Trail Mix
Adds additional texture and flavor.
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine flour, baking soda, and salt. Set aside.
In another bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing thoroughly after each addition, then add vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Fold in candy corn and trail mix using a spatula.
Drop rounded tablespoons of dough onto a lined baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to a week.
Keyword
Easy, Festive