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White Chocolate Candy Corn Cookies
4.4 from 411 votes

White Chocolate Candy Corn Cookies

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the candy corn, white chocolate chips (or peanuts), and mix until just incorporated.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 20 medium cookies

Amount Per Serving

Calories 236

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.