White Chocolate Candy Corn Cookies

Jennifer
by Jennifer
15 cookies
19 min

My son adores white chocolate and I've been trying to find a reason to buy a bag of Candy Corn so I married the two in one cookie and I'm thrilled with the results. This is a soft cookie that white chocolate lovers will enjoy. This cookie recipe is also a great way to use up leftover Candy Corn after Halloween.icon

Make White Chocolate Candy Corn Cookies

White Chocolate Candy Corn Cookies are soft, chewy and loaded with white chocolate and candy corn pieces. These small batch candy corn cookies totally taste like bake shop treats and you'll be so happy you made them.

Note: this dough needs to chill for at least four hours so plan ahead before making.

A dough so thick it clings to the attachment.

Be sure to scrape the bottom of your mixing bowl to get all the goodies and every last bit of butter incorporated into the dough.

Make sure there aren't any exposed candy corn pieces touching a hot cookie sheet. Smooth a bit of dough over them or you'll be left with a hot, sugary mess to clean up instead of a cookie.

This scoop of cookie dough is okay to bake.

Here's an example of how dough is covering all the candy corn so you can bake it without the candy melting everywhere.

White Chocolate Candy Corn Cookies!

You won't regret making these Halloween or any time cookies!

White Chocolate Candy Corn Cookies
Recipe details
  • 15  cookies
  • Prep time: 10 Minutes Cook time: 9 Minutes Total time: 19 min
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Ingredients
Make the White Chocolate Candy Corn Cookie Dough
  • 1/4 cup butter, room temperature, salted or unsalted
  • 6 Tbsp brown sugar
  • 2 Tbsp granulated sugar
  • ½ large egg (beat a large egg in a small bowl, should be about 3 Tbsp use 1.5 Tbsp)
  • 2 tsp vanilla extract
  • 1 Tbsp heavy cream or half and half
  • 1 cup flour, all purpose
  • ½ tsp baking soda
  • ½ cup candy corn
  • ¼ cup white chocolate, either disks that you’ve chopped into chunks or morsels just as they are
Instructions
Make the Dough
In a mixing bowl or in the bowl of a stand mixer, beat butter and sugar until fluffy on medium speed until aerated--about three minutes depending on how powerful your mixer or beaters are.
Add a half a large egg (beat a large egg in a small bowl with a fork, pour half of it into the butter/sugar mixture). A large egg should contain about three tablespoons of egg so you'll add about 1.5 tablespoons to the butter/sugar mixture.
Add vanilla extract and heavy cream. Blend until combined, about a minute.
Add dry ingredients and mix until incorporated and you don’t see any more white spots of flour. Don’t over mix at this point or your cookies will be tough.
Add candy corn and white chocolate to the dough and mix together. 
With a cookie scoop, portion dough and place onto a parchment lined baking sheet. You should get 15 balls of dough about one-inch in diameter.
Chill the dough for at least four hours once you've portioned out the dough into balls. This is important. Don't skip this step or the candy corns will melt all over before the cookies are done baking.
Bake at 350 for 9 to 10 minutes. Do not over bake. The cookies will continue setting up as they cool.
Package once cool. Cookies will last a week at room temperature or in the freezer well wrapped for four months.
Tips
  • The dough must chill for at least four hours. Before baking, inspect the bottom of each ball of dough for any exposed candy corns. Push any exposed candy corns into the dough or cover with a smidge of cookie dough before baking. It’s good to do this before you put the dough in the fridge to chill because you’ll probably clean up at that point. Doing this step before you clean up will let you use any last trails of cookie dough left on the bowl to cover up any exposed candy corns on the bottom. This dough must be well chilled before you bake it. Otherwise, the candy corns are going to melt all over the place and make a big mess. 
Comments
  • MaryAnn MaryAnn on Nov 02, 2022

    I’ll pass on the White Chocolate (expensive) but add extra candy corn instead. When it’s on post Holiday season sales or with leftovers. They look good, but I save white chocolate, for Christmas only, in select special items.

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