White Chocolate Candy Corn Cookies Recipe
Delight in the festive flavors of White Chocolate Candy Corn Cookies, perfect for autumn and Halloween celebrations. These soft, chewy cookies combine the sweetness of white chocolate chips with the nostalgic taste of candy corn in a buttery, tender dough. Refrigerating the dough before baking ensures perfectly thick and chewy treats every time.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 3 hours 25 minutes (including refrigeration time)
- Yield: Approximately 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Prepare the Dough: In a stand mixer fitted with a paddle attachment or using electric beaters, cream together the softened butter, light brown sugar, granulated sugar, egg, and vanilla extract on medium-high speed until the mixture is light and fluffy, about 5 minutes. Alternatively, mix thoroughly by hand if necessary.
- Add Dry Ingredients: Scrape down the sides of the bowl. On low speed, mix in the cream, all-purpose flour, cornstarch, baking soda, and a pinch of salt (if using) until just combined, about 1 minute. Be careful not to overmix to maintain a tender texture.
- Incorporate Candy Corn and White Chocolate: Gently fold in the candy corn and white chocolate chips until evenly distributed throughout the dough. Avoid placing candy corn on the cookie sheet directly to prevent melting or burning.
- Shape and Chill: Using a cookie scoop or tablespoon, form heaping two-tablespoon mounds of dough (approximately 20 cookies). Place them on a large plate, flatten slightly, cover with plastic wrap, and refrigerate for a few hours. Chilling helps achieve thicker, chewier cookies.
- Preheat and Prepare Tray: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or spray with cooking spray to prevent sticking.
- Bake Cookies: Arrange chilled cookie dough rounds on the prepared baking sheet, spacing each at least 2 inches apart. Bake in the preheated oven for 8-10 minutes, until the edges have set and the tops are beginning to firm up. The centers may look slightly undercooked; they will firm as the cookies cool.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and ensures optimal texture.
Notes
- Keep candy corn embedded inside the cookie dough to prevent burning or excessive melting on the baking sheet.
- Refrigerating the dough before baking helps achieve thicker and chewier cookies.
- The cookies may appear slightly underbaked in the center immediately after baking but will firm up as they cool.
- Baking beyond 10 minutes may cause the cookies to brown too much on the bottom.
- You can substitute peanuts for white chocolate chips if preferred for a different flavor and texture.
Keywords: White Chocolate, Candy Corn, Halloween Cookies, Festive Cookies, Soft Cookies, Chewy Cookies, Holiday Treats
