White Chocolate Candy Corn Cookies

Name: White Chocolate Candy Corn Cookies
Prep time: 10 min
Cook time: 9 min
Total time: 3 h 19 min
Yield: 20 medium cookies
Ingredients: ½ cup butter; ¾ cup light brown sugar; ¼ cup granulated sugar; 1 egg; 1 tablespoon vanilla extract; 2 tablespoons cream; 2 cups all-purpose flour; 2 teaspoons corn starch; 1 teaspoon baking soda; pinch salt; 1 ½ cups candy corn; 1 cup white chocolate chips

User Reviews

4.4

411 reviews

Good

Prep Time
10 mins
Cook Time
9 mins
Chill Time
3 hrs
Total Time
3 hrs 19 mins
Servings
20 medium cookies
Calories
236 kcal
Course
Baked Goods
Cuisine
American

White Chocolate Candy Corn Cookies

Jade Rice

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These White Chocolate Candy Corn Cookies blend the sweetness of candy corn with creamy white chocolate chips folded into a dough made of butter, brown and granulated sugars, egg, and vanilla. Chilled before baking, the dough yields cookies with tender centers and slightly crisp edges, punctuated by bits of melty candy corn and pockets of white chocolate. The combination creates a festive treat with contrasting textures and a gentle sweetness ideal for seasonal occasions.

Description

White Chocolate Candy Corn Cookies combine a rich, buttery dough made from soft unsalted butter, brown and granulated sugars, egg, vanilla, cream, and a mix of flour, corn starch, baking soda, and optional salt. The dough incorporates candy corn and white chocolate chips (or alternatively salted peanuts) that add bursts of sweet and creamy flavor throughout.

The dough is chilled for several hours to prevent spreading, which helps the cookies bake with a soft center and slightly crisp edges. Special care is taken to arrange the candy corn pieces so they don't directly contact the cookie sheet, avoiding melting or burning. Baked cookies hold their shape with chewy bits of candy corn and melted white chocolate creating enjoyable contrasts.

These cookies are suitable for making ahead, as unbaked dough can be refrigerated or frozen. Once baked, they keep in an airtight container at room temperature for up to a week or can be frozen for longer storage. Their festive ingredients and textures make them a unique treat during the candy corn season or holidays.

Note that dough should be adequately chilled before baking, and cookies should be spaced to avoid direct candy corn contact with the pan.

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Ingredients

Servings

½ cup butter soften, unsalted
¾ cup light brown sugar packed
¼ cup granulated sugar
1 egg large
1 tablespoon vanilla extract
2 tablespoons cream or half-and-half
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt optional and to taste
1 ½ cups candy corn 10 to 11 ounces
1 cup white chocolate chips or salted peanuts

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Instructions

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To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
Stop, scrape down the sides of the bowl, and add the next 5 ingredients (through optional salt), and mix on low speed until just incorporated, about 1 minute; don’t overmix.
Add the candy corn, white chocolate chips (or peanuts), and mix until just incorporated.
Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 20). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Important note – Strategically place candy corn so that it’s not baking directly on cookie sheet because it will melt, burn, or turn runny if it is. The candy corn pieces need to be in the interior of the cookies, shielded and buffered by dough.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies with overly browned undersides.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking.

Notes

Store baked cookies in an airtight container at room temperature for up to one week or freeze for up to four months.
Unbaked cookie dough can be refrigerated for up to five days or frozen for up to four months to bake fresh batches later.
Before baking, slightly flatten chilled dough balls to ensure even baking and prevent uneven spread.
Arrange candy corn pieces carefully so they do not bake directly against the cookie sheet to avoid melting or burning.

Nutrition Information

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Serving 1 Calories 236kcal (12%) Carbohydrates 38g (13%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g (18%) Cholesterol 25mg (8%) Sodium 86mg (4%) Sugar 28g (56%)