These gooey Candy Corn Marshmallow Cookies will satisfy the sweet tooth of every candy corn lover.
It’s ninety degrees here in Illinois but it’s feeling like fall inside my house. I deep cleaned the first part of the week (does anyone else get the urge to fall clean instead of spring clean?!) and busted out my fall décor the second part. I refused to let this unseasonably warm weather keep me from getting in a fall frame of mind!
Naturally, with a clean and cozy house, I got the urge to bake.
Candy corn is one of those love it or hate it candies.
Me? Love them.
My mother will only touch the chocolate kind, which I didn’t know existed until yesterday. I’ll stick to the classic white-yellow-orange, thankyouverymuch.
My taste buds are loyal to nostalgia.
I wasn’t sure how the candy corn and marshmallows would work together but you guys, they’re a match made in heaven. They’re the perfect amount of chewy and gooey. Even my candy corn hating kids loved these.
I made a small batch because I worried baking the candy corn would harden them by the next day. My thirteen-year-old son has been eating ALL the things lately so there was none left for me to test that theory. Seriously, nothing prepared me for the voracious appetite of a teen boy. If you make them and have some left over the next day, I’d love to hear how they held up.
Candy Corn Marshmallow Cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup candy corn
- 1/4 cup mini marshmallows
In a medium-sized mixing bowl, cream together melted butter and sugars until light and fluffy. Add the egg, beating well. Stir in vanilla. Set aside.
Combine dry ingredients and gradually stir into the creamed mixture until just combined.
Fold in candy corn and marshmallows.
Chill the dough for a half an hour in the refrigerator.
Remove chilled dough and let sit for five minutes until slightly softened. Use a 2-inch scoop to drop cookies onto a baking sheet covered with parchment paper or a baking mat. When forming the cookies, make sure the edges are sealed, meaning no marshmallows or candy corn are sticking out at the edge. This will keep the candy corn and marshmallows from melting out.
Bake at 350°F for 10-12 minutes, until lightly browned. Remove and cool for twenty minutes.