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In the bowl of your mixer, cream together the butter and sugars until light and fluffy, about 2-3 minutes.
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Add the eggs and vanilla extract and beat for an additional 2-3 minutes, scraping down the bowl occasionally.
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Mix in the flour, salt, baking soda and baking powder on low speed until everything is just combined; do not overmix.
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Stir in white chocolate chips and chopped candy corn.
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Scoop out balls onto a parchment-lined cookie sheet and refrigerate for at least 1 hour.
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If desired, top cookie dough balls with additional candy corn and white chips.
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Preheat oven to 350 degrees.
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Transfer about 12 balls onto a parchment-lined baking sheet, about 2 inches apart.
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Bake for 9-10 minutes or until the edges of the cookies are golden, but the center of the cookie is still soft.
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Remove pan from oven and carefully tap to remove excess air in the cookies. Cool for 10 minutes before transferring cookies to a cookie sheet to cool completely.
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Repeat with remaining dough.