Boo-tifully Sweet: The White Chocolate Candy Corn Cookies You Need This Halloween!
17 hours ago
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Loaded with sweet white chocolate and candy corn pieces, these white chocolate candy corn cookies are melt-in-your-mouth buttery soft. They’re the perfect treat to make this Halloween!
Move aside, fun-sized candy. These white chocolate candy corn cookies are in the house! Now, candy corn by itself is a great treat. But baking them in a cookie takes them to the next level. I highly recommend making a batch of these Halloween cookies to enjoy this spooky season.
While they’re overflowing with candy corn pieces and white chocolate chips, the best part is the cookie dough. With cream and light brown sugar, these candy corn sugar cookies are soft, tender, and truly melt in your mouth. I guarantee you won’t be able to resist indulging in more than one at a time.
Before we dive into the recipe, I have to quickly share another one of my favorite candy corn desserts to bake this time of year – candy corn poke cake.
In a large bowl, mix together the butter, brown sugar, granulated sugar, egg, and vanilla on medium-high speed in your stand mixer until light and fluffy (about 5 minutes). Or mix as best as you can with beaters or good ole elbow grease.
Scrape down the sides of the bowl, and add cream, all-purpose flour, corn starch, baking soda, and salt (salt is optional), and mix at low speed until the flour mixture is just incorporated, or about 1 minute. Don’t overmix.
Place the sugar cookie dough balls on a large plate, flatten them slightly, cover with plastic wrap, and refrigerate for a few hours before baking. If you want flatter thinner cookies then you can use the warm dough.
Important note: keep candy corn off the cookie sheet because it will melt or burn. The candy corn pieces need to be inside the cookie dough not touching the cookie sheet.
Preheat oven to 350F and line a tray with a baking sheet, waxed paper, or simply spray with cooking spray. Place cookie dough rounds on the baking sheet, spaced at least 2 inches apart, and bake for about 8-10 minutes, or until edges have set and tops are just beginning to set.
If it’s slightly undercooked in the middle, that’s okay. The cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies that are a lot browner on the bottom.
Cookies will keep in an airtight container at room temperature for up to one week.
You can also store them in an airtight container in the freezer for up to four months.
Store unbaked cookie dough in the fridge for up to five days or the freezer for up to four months.
Recipe Notes
Instead of white chocolate chips, use salted peanuts or a cup of creamy peanut butter in this candy corn cookie recipe. Your candy corn cookies will then have a salty-sweet flavor.
Another option is substituting the white chocolate for caramel chips or milk chocolate.
Recipe FAQs
Can I freeze the cookie dough?
Yes, you could definitely freeze the dough for up to four months. When it’s time, you can also bake from frozen without thawing.
Can I make these cookies gluten-free?
Yes, just substitute the flour for a gluten-free alternative and double-check that all other ingredients don’t have any sneaky gluten-free additions.
Can I mix in other ingredients to these cookies?
Yes, you can mix in other additions, like milk chocolate chips. However, the cookies are already quite packed with candy corn and white chocolate, so I would only add in a max of two cups of mix-ins.
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