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Candy Corn and White Chocolate Cookies

Soft and Chewy Candy Corn and White Chocolate Cookies

Delightful Candy Corn and White Chocolate Cookies that are soft, chewy, and perfect for Halloween festivities.
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Prep Time 30 minutes
Cook Time 9 minutes
Chilling Time 3 hours
Total Time 3 hours 39 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Softened at room temperature
  • 3/4 cup Light Brown Sugar Can substitute with dark brown sugar
  • 1/2 cup Granulated Sugar Can use coconut sugar for a healthier option
  • 1 large Egg Flax egg is a vegan substitute
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best results
  • 2 tablespoons Cream Can substitute with milk or non-dairy alternative
  • 2 cups All-Purpose Flour Use gluten-free flour for a gluten-free version
  • 2 tablespoons Corn Starch Omit for a more rustic cookie
  • 1/2 teaspoon Baking Soda Leavening agent for spreading
  • 1/2 teaspoon Salt Optional but recommended for flavor
  • 1 cup Candy Corn Main ingredient providing sweetness and color
  • 1 cup White Chocolate Chips Dark chocolate or mixed nuts can be used as substitutions

Equipment

  • Mixing bowl
  • Electric Mixer
  • Baking sheet
  • Parchment paper
  • Cookie scoop
  • Wire Rack

Method
 

Instructions
  1. Cream the butter and sugars in a large bowl until light and fluffy, about 3-4 minutes.
  2. Add the egg, vanilla extract, and cream, mixing until just combined.
  3. In a separate bowl, whisk together the flour, baking soda, and corn starch, then gradually mix into the wet ingredients.
  4. Fold in candy corn and white chocolate chips until evenly distributed.
  5. Scoop dough mounds onto a parchment-lined baking sheet, flatten slightly, cover, and refrigerate for at least 3 hours.
  6. Preheat oven to 350°F (175°C) and ensure the baking sheet is lined with parchment paper.
  7. Bake the cookies for about 9 minutes or until edges are set and centers are glossy.
  8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 90mgPotassium: 30mgSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

For best results, make sure to chill the dough to prevent spreading and ensure a soft texture.

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