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Cake Mix Cookies with Candy Corn M&Ms

With only a couple of days until Halloween, I thought I’d try to squeeze in one last trick-or-treat inspired dessert. When an MBA reader emailed me regarding Cake Mix Cookies, I knew exactly what I’d whip together to share with you. And they just so happen to be studded with Candy Corn M&Ms!

I honestly don’t know how Candy Corn M&Ms were able to steer off my radar for as long as they did, I mean – hello – I am a self-professed candy corn addict and I’m obsessed with everything that supposedly tastes like it. Case in point – Candy Corn Oreos.

A couple of weeks ago, I happened upon a festive display of Candy Corn M&Ms at Target and I was a little more excited than I care to admit publicly – yes, I have issues – we know this. Needless to say, I chucked a couple of bags of them into my Target cart.

Like the Candy Corn Oreos, the M&Ms aren’t overwhelming candy corny. I think Amber pretty much hit the nail on the head when she said they reminded her of Cotton Candy. They totally do and yes, in case you didn’t already guess – I also have a thing for cotton candy, so these are a total win in my book!

I used a simple recipe for Vanilla Cake Mix Cookies, tossed in a couple of tablespoons of Halloween sprinkles and finished the cookies off with a few Candy Corn M&Ms. Easy peasy! If cake mix isn’t your thing – no worries, just jazz up your favorite soft sugar cookie with the addition of sprinkles and M&Ms and you’ll have a delicious from scratch version of this recipe.

Regardless of the route you choose to take with this recipe, I hope these cute Cake Mix Cookies with Candy Corn M&Ms make your Halloween extra spooktacular!

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Cake Mix Cookies

Ingredients:

1 box Duncan Hines French Vanilla Cake Mix
2 large eggs, slightly beaten
1/3 cup vegetable oil
2 tablespoons sprinkles (mine were orange, yellow and white)
Candy Corn M&Ms

Directions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl with an electric mixer, combine dry cake mix, eggs and oil. Beat on medium speed until mixture is well combined. Mix in sprinkles.

3. Use a small cookie scoop (2 teaspoons) to drop dough onto prepared baking sheet. Bake in preheated oven for 10-12.

4. Remove cookie sheet from oven and gently press a few Candy Corn M&Ms into the tops of each cookie. Be careful because the cookies and pan will be quite hot. Allow cookies to cool on pan for about 5 minutes before removing them to a cooling rack.

Notes:

- Cookies are best served the day they are made; however, cooled cookies will keep in a sealed container at room temp for up to two days.

Source: My Baking Addiction adapted from Duncan Hines

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

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Emely

Tuesday 13th of November 2012

So............................Good

Tracy

Tuesday 6th of November 2012

These are adorable! Perfect for Halloween (or who I am kidding - after Halloween as well). ;-)

Casey@Good. Food. Stories.

Thursday 1st of November 2012

I too was blissfully ignorant of Candy Corn M&Ms until a week ago! Sadly, a teeny tiny hurricane has prevented me from trying them firsthand... I'll have to take your word for it. Sniff.

natalie

Wednesday 31st of October 2012

These look FANTASTIC! I've made similar ones but with chocolate cake mix and reese's pieces - also delicious (you use a fork to press little "whiskers" into them and make them look like cats) And I love your pics!

Chloe

Wednesday 31st of October 2012

It's http://cakegaloreblog.blogspot.co.uk/ sorry forgot to put it in comment lol xxx

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