Dessert

White Chocolate Candy Corn Cookies Recipe

Bylilan Sage October 12, 2025October 12, 2025

Introduction

These White Chocolate Candy Corn Cookies blend sweet white chocolate with colorful candy corn for a festive treat perfect for fall or any time you want a playful cookie. Soft, chewy, and packed with flavor, they’re sure to brighten up your cookie jar and your day.

The image shows soft, chewy cookies laid out on a metal cooling rack. Each cookie has a light golden-brown base with a slightly crinkled surface, topped generously with colorful candy corn pieces in bright orange, yellow, and white hues, as well as small white chocolate chips scattered across the top. The cookies appear thick and moist, with the candy corn and chips slightly melted into the dough. The rack sits on a natural textured cloth, with a hint of a white marbled surface underneath. A glass of milk or a light creamy drink is visible blurred in the background on the right side. photo taken with an iphone --ar 4:5 --v 7

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 of salt (optional)
1/2 cup candy corn
1 cup white chocolate chips

Instructions

Step 1: In a stand mixer or with a hand mixer, beat together the softened butter, brown sugar, granulated sugar, egg, and vanilla on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
Step 2: Add the cream, flour, cornstarch, baking soda, and salt (if using) to the wet ingredients. Mix on low speed until just combined, about 1 minute. Avoid overmixing to keep the cookies tender.
Step 3: Fold in the candy corn and white chocolate chips gently by hand to distribute evenly without breaking the candy corn pieces.
Step 4: Use a cookie scoop or tablespoon to form heaping two-tablespoon mounds, about 20 in total. Place them on a plate, flatten slightly, cover with plastic wrap, and refrigerate for a few hours to let the dough firm up. For flatter cookies, you can bake the dough warm.
Step 5: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or spray with cooking spray. Arrange the dough mounds on the sheet at least 2 inches apart to allow for spreading. Keep the candy corn pieces inside the dough so they don’t melt onto the baking sheet.
Step 6: Bake for 8-10 minutes, until the cookie edges have set and the tops are just beginning to firm up. The centers may still look slightly undercooked—that’s fine, as the cookies will set as they cool.
Step 7: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a nutty twist, swap white chocolate chips for chopped peanuts or add them alongside.
Chilling the dough helps control spreading and strengthens the flavor.
Avoid placing candy corn directly on the cookie sheet to prevent melting or burning.
Use good quality white chocolate chips for a richer taste.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container—its moisture helps maintain the cookies’ chewiness. Reheat briefly in the microwave if desired, but these cookies are delicious at room temperature.

How to Serve

A stack of four soft brown cookies with slightly golden edges sits in the center, each cookie studded with white chocolate chips and pieces of orange, yellow, and white candy corn, giving a colorful contrast on the light brown cookie surface. Around the stack, more cookies are scattered, some stacked in pairs on a white plate to the right, others lying flat on the white marbled surface, with candy corn bits scattered casually among them. Behind, there is a cooling rack filled with more cookies, slightly out of focus, and a yellow cloth adds a splash of color to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chocolate instead of white chocolate chips?

Yes, feel free to substitute semi-sweet or milk chocolate chips, or even white chocolate chunks. Each will give a different but delicious flavor profile.

Why do you recommend refrigerating the dough before baking?

Chilling the dough firms it up, making it easier to handle and preventing the cookies from spreading too much during baking. It also helps enhance the flavors.