Candy Corn Giant Cookie

What’s better than a cookie? A giant cookie of course!  Throw some candy corn into the mix and we’ve hit a whole new level of deliciousness.  There’s just something about a slice of cookie that feels so much naughtier than just a cookie, let’s make a meal of this. Lets get out candy corn giant cookie on!

Candy Corn Giant Cookie Cake

I have to admit that I could not find an ounce of candy corn in Newcastle, believe me I tried! Not even the American sweet shops that were popping up everywhere carried the most obvious of Halloween candy. In the end I just ordered a bag online, Newcastle you’ve let me down.

Candy Corn Giant Cookie Cake

If, like me, you can’t find candy corn for love nor money, you can just substitute the little sweeties for more chocolate chips or M&Ms.  Just let your imagination run wild.  I’m absolutely going to give this a go with chopped Reeses peanut butter cups.  Ooof!

Candy Corn Giant Cookie Cake

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Candy Corn Cookie Cake

Candy Corn Giant Cookie

  • Author: Katie Deacon
  • Total Time: 35 minutes
  • Yield: 10 slices 1x


What’s better than a cookie? A giant cookie of course!  Throw some candy corn into the mix and we’ve hit a whole new level of deliciousness.


Units Scale

For the cookie:

  • 150g unsalted butter, softened
  • 150g light brown sugar
  • 1 large, free range egg
  • 1tsp vanilla extract
  • 200g plain flour
  • 1tsp baking powder
  • 1tbsp cornflour
  • 100g chocolate chips 150g candy corn, plus extra to decorate

For the frosting:

  • 50g unsalted butter, softened
  • 300g icing sugar
  • 2tbsp cocoa powder
  • 2tbsp milk


  1. Preheat your oven to 170C and line a 9″ spring form cake tin with baking paper.
  2. In the bowl of a stand mixer cream together the butter and sugar till light and fluffy, add the egg and vanilla and mix.  Pour in the flour, baking powder and cornflour and mix on a low speed until everything is combined.  Stir through the chocolate chips and candy corn.
  3. Press the dough evenly into the prepared tin and bake for 20 – 25 minutes until golden.  Allow to cool completely in the tin before removal.
  4. For the frosting whip the butter, icing sugar and coco powder together.  Slowly add the milk until you get a good piping consistency.  You may not need to use all of the milk or you may need a splash more.
  5. Transfer frosting into a piping bag fitted with a closed star tip and pipe swirls around the edge of your cooled cookie.  Decorate with the remaining candy corn.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Cookies
  • Cuisine: Baking

Keywords: Giant Cookie, Chocolate Chip, Candy Corn, Halloween, Baking

1 Comment

  1. Anonymous
    October 18, 2015 / 9:02 pm

    Looks fabulous!

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