Candy Corn White Chocolate Cookies stacked
Candy Corn Cookies
Prep Time
10 mins
Cook Time
9 mins
Chilling Time
1 hr
 
These delicious candy corn cookies are buttery and chewy. Make them before Halloween for a corny treat or after to use up excess candy!
Course: Dessert
Cuisine: American
Keyword: candy corn, Halloween Cookies
Author: Jackie
Ingredients
  • 1 cup unsalted butter room temperature
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup White Chocolate Chips
  • 1 cup Brach's Candy corn coarsely chopped plus more for garnish
Instructions
  1. In the bowl of your mixer, cream together the butter and sugars until light and fluffy, about 2-3 minutes.
  2. Add the eggs and vanilla extract and beat for an additional 2-3 minutes, scraping down the bowl occasionally.
  3. Mix in the flour, salt, baking soda and baking powder on low speed until everything is just combined; do not overmix.
  4. Stir in white chocolate chips and chopped candy corn.
  5. Scoop out balls onto a parchment-lined cookie sheet and refrigerate for at least 1 hour.
  6. If desired, top cookie dough balls with additional candy corn and white chips.
  7. Preheat oven to 350 degrees.
  8. Transfer about 12 balls onto a parchment-lined baking sheet, about 2 inches apart.
  9. Bake for 9-10 minutes or until the edges of the cookies are golden, but the center of the cookie is still soft.
  10. 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.
  11. Repeat with remaining dough.