White Chocolate Candy Corn Cookies
These white chocolate candy corn cookies are soft, buttery brown sugar cookies loaded with candy corn and white chocolate chips. They bake in about 10 minutes.
Servings: 24 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 2 tbsp cream
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- pinch salt optional
- 1 cup candy corn
- 1 cup white chocolate chips
Instructions
- Mix together the butter, brown sugar, granulated sugar, egg, and vanilla on medium-high speed in your stand mixer until light and fluffy, about 5 minutes. Or mix as best as you can with beaters or good ole elbow grease.1/2 cup unsalted butter, softened, 3/4 cup light brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 tbsp vanilla extract
- Scrape down the sides of the bowl, and add cream, all-purpose flour, cornstarch, baking soda, and salt (salt is optional), and mix on low speed until just incorporated, or about 1 minute. Don't overmix. Add the candy corn, white chocolate chips (or peanuts), and mix or fold in.2 tbsp cream, 2 cups all-purpose flour, 1 tsp baking soda, 2 tsp cornstarch, pinch salt, 1 cup white chocolate chips, 1 cup candy corn
- Using a cookie scoop or tablespoon, form heaping two-tablespoon mounds (about 20). Place these on a large plate, flatten them slightly, cover with plastic wrap, and refrigerate for a few hours before baking. If you want flatter thinner cookies then you can use the warm dough.Important note: keep candy corn off the cookie sheet because it will melt or burn. The candy corn pieces need to be inside the cookie dough not touching the cookie sheet.
- Preheat oven to 350F and line a tray with a baking sheet or spray with cooking spray. Place cookie dough rounds on the baking sheet, spaced at least 2 inches apart, and bake for about 8-10 minutes, or until edges have set and tops are just beginning to set. If it's slightly undercooked in the middle, that's okay. The cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies that are a lot browner on the bottom.
- Allow cookies to cool on the baking sheet for about five minutes before transferring to a wire rack to finish cooling.
Notes
Chilling: Refrigerate the flattened dough balls for a few hours for thick cookies, or bake right away for thinner ones.
Storage: Keep baked cookies in an airtight container at room temperature for up to 1 week or freeze for up to 4 months.
Make ahead: Refrigerate dough up to 5 days or freeze up to 4 months. Bake from frozen without thawing.
Swaps: Use caramel chips, milk chocolate chips or salted peanuts instead of white chocolate.