White Chocolate Candy Corn Cookies
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.
Recipe Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 tablespoons cream
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons corn starch
- pinch salt, optional
- 1 1/2 cups candy corn
- 1 cup white chocolate chips
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 is just incorporated, or about 1 minute. Don’t overmix.
Add the candy corn, white chocolate chips (or peanuts), and mix or fold in.
Using a cookie scoop or tablespoon, form the cookie mix into heaping two-tablespoon mounds (about 20 cookie dough balls).
Place the 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, , 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.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to finish cooling.
Storage
- 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.
Here are some other comforting cookies to bake:
Chocolate Chocolate Chip Cookies
Cookies and Cream Cake Mix Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 2 tbsp cream
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- pinch salt optional
- 1/2 cup candy corn
- 1 cup white chocolate chips
Instructions
- 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.1/2 cup unsalted butter, softened, 3/4 cup light brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 tbsp vanilla extract
- Scrape down the sides of the bowl, and add cream, all-purpose flour, cornstarch, baking soda, and salt (salt is optional), and mix on low speed until just incorporated, or about 1 minute. Don't overmix. Add the candy corn, white chocolate chips (or peanuts), and mix or fold in.2 tbsp cream, 2 cups all-purpose flour, 1 tsp baking soda, 2 tsp cornstarch, pinch salt, 1 cup white chocolate chips, 1/2 cup candy corn
- Using a cookie scoop or tablespoon, form heaping two-tablespoon mounds (about 20). Place these 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 or 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.
- Allow cookies to cool on the baking sheet for about five minutes before transferring to a wire rack to finish cooling.
These look yummy and so festive for Halloween. I think I may need to run to the store to get the missing ingredients and make some up for the grandkids—oh, who am I kidding a few for me and their Gramps too!
Can’t wait to hear how you like them Linda! Thank you for the comment 🙂