Dessert

White Chocolate Candy Corn Cookies Recipe

ByElena Hart October 13, 2025October 13, 2025

Introduction

These White Chocolate Candy Corn Cookies bring a fun twist to your cookie game, combining sweet white chocolate with festive candy corn. Soft, chewy, and perfectly balanced, they’re a delightful treat especially around Halloween or whenever you want a touch of sweetness.

A close-up view of soft, chewy cookies stacked on a white plate, each cookie featuring light brown dough with scattered white chocolate chips and colorful candy pieces such as orange, yellow, and red candy corn. The top cookie is slightly broken, showing a gooey interior with melted white chocolate chips inside. The cookies have a slightly uneven texture with visible bumps from the chocolate chips and candy, and the plate rests on a white marbled surface with a hint of a yellow cloth peeking from the 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 on medium-high speed, beat together the softened butter, light brown sugar, granulated sugar, egg, and vanilla extract until the mixture is light and fluffy, about 5 minutes. If you don’t have a mixer, use hand beaters or mix vigorously by hand.
Step 2: Scrape down the sides of the bowl. Add the cream, flour, cornstarch, baking soda, and salt (if using). 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 carefully, ensuring they are evenly distributed without breaking them up too much.

Step 4: Using a cookie scoop or tablespoon, form heaping two-tablespoon mounds of dough (about 20). Place them on a large plate, flatten slightly, cover with plastic wrap, and refrigerate for a few hours.
Step 5: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly spray it with cooking spray. Place cookie dough rounds onto the sheet, spaced at least 2 inches apart. Note: Keep candy corn pieces inside the dough to prevent melting or burning on the sheet.
Step 6: Bake the cookies for 8–10 minutes, until the edges and tops start to set but the centers are still slightly soft. The cookies will firm up as they cool, so avoid overbaking.

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

Refrigerating the dough helps prevent spreading and creates thicker cookies. If you prefer thinner cookies, skip the chilling step.
Substitute the white chocolate chips with chopped peanuts for a crunchy variation.

Be sure to keep candy corn pieces embedded in the dough, not touching the baking sheet, to avoid melting and burning.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container for up to 2 months. To reheat, warm in a low oven or microwave for a few seconds to bring back softness.

How to Serve

The image shows a stack of four soft, golden-brown cookies, each with white chocolate chips and bright candy corn pieces embedded on top. The cookies have a slightly chewy texture with a few cracks on their surface, highlighting their softness. Scattered around the stack are loose candy corns and white chocolate chips, enhancing the festive look. Nearby, there are more cookies placed on a white plate and cooling rack against a white marbled surface, complementing the warm colors of the cookies. In the background, part of a woman's hand is visible reaching toward the cookies, and a yellow cloth adds a pop 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 salted butter instead of unsalted?

Yes, you can use salted butter, but reduce or omit the added salt in the recipe to avoid over-salting the cookies.

Why do I need to refrigerate the cookie dough?

Chilling the dough firms it up, which helps prevent the cookies from spreading too much while baking. This results in thicker, chewier cookies with better texture.