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White Chocolate Candy Corn Cookies Recipe

★★★★★

4.9 from 124 reviews
  • Author: lilan
  • Total Time: 3 hours 25 minutes (including chilling)
  • Yield: Approximately 20 cookies 1x

Description

Delight in these White Chocolate Candy Corn Cookies, a perfect seasonal treat combining the sweetness of white chocolate chips and the festive flair of candy corn in a soft, chewy cookie. With a rich brown sugar base and a hint of vanilla, these cookies are easy to make and ideal for autumn celebrations or Halloween parties.

Ingredients

Scale

Wet 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

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • Pinch salt (optional)

Add-ins

  • 1/2 cup candy corn
  • 1 cup white chocolate chips

Instructions

  1. Cream the Butter and Sugars: In a stand mixer fitted with the paddle attachment, or using beaters, beat together the softened butter, light brown sugar, granulated sugar, egg, and vanilla extract on medium-high speed for about 5 minutes, until the mixture is light and fluffy.
  2. Add Cream and Dry Ingredients: Scrape down the sides of the bowl, add the cream, all-purpose flour, cornstarch, baking soda, and optional salt. Mix on low speed until just combined—about 1 minute. Avoid overmixing to maintain cookie tenderness.
  3. Fold in Candy Corn and White Chocolate Chips: Gently fold in the candy corn and white chocolate chips until evenly distributed throughout the dough.
  4. Shape and Chill Dough: Using a cookie scoop or tablespoon, form heaping two-tablespoon mounds (around 20). Place onto a large plate, flatten slightly, cover with plastic wrap, and refrigerate for a few hours. This chills the dough and helps cookies hold their shape.
  5. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly spray with cooking spray.
  6. Arrange Cookies and Bake: Place the chilled cookie dough rounds on the baking sheet, spacing them at least 2 inches apart. Make sure candy corn pieces are fully embedded inside the dough so they do not contact the cookie sheet, preventing melting or burning. Bake for 8-10 minutes, or until edges are set and tops just begin to firm. Cookies may appear slightly underbaked in the center, which is ideal for chewiness.
  7. Cool Cookies: Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. This resting time helps them firm up without getting too hard.

Notes

  • Keep candy corn pieces inside the dough and off the cookie sheet to avoid melting or burning.
  • Chilling the dough before baking improves cookie shape and texture.
  • Do not overbake; a slightly underdone center will yield soft, chewy cookies.
  • You may substitute white chocolate chips with peanuts if desired.
  • Prep Time: 15 minutes
  • Cook Time: 8-10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: White chocolate cookies, Candy corn cookies, Halloween treats, Fall cookies, Soft chewy cookies

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Find it online: https://cooklilan.com/white-chocolate-candy-corn-cookies-recipe/