The Fall season means tasty treats with these Candy Corn Cookies loaded with white chocolate chips. A soft center buttery cookie that will wow your tastebuds. A favorite Hallow Cookie Recipe and the kids go wild over them.
I'm old enough to remember when Candy Corn was packaged into single serving pouches and given out when Trick or Treating.
Believe it or not, I was always thrilled to get these little gems in my candy bucket and would anxiously eat each and every one.
And years later I still get excited when I see Candy Corn bags appear in stores for the Holidays.
There are so many fun recipes to be had and this is just the beginning. But make sure to read my tips and tricks. Baking with Candy Corns can be tricky.
Shopping list for Cookies with Candy Corn
Dry Ingredients. Sugar, Brown Sugar, All Purpose Flour, Baking Soda, Salt
Wet Ingredients. Eggs, Butter, Vanilla Extract
Other. White Chocolate chip Candy Corn Pieces
How to make White Chocolate Candy Corn Cookies
I'm ready to dive in and make these candy corn cookies recipe. Gather all the ingredients along with a few supplies you might need like a large bowl, baking sheet, cooling rack, hand electric mixer and a wooden spoon to mix in those candy pieces.
Begin by mixing softened butter with granulated sugar and cream for 5 minutes on a medium-high speed. Make sure to scrape sides of bowl using a silicone scraper.
This helps to fully combine ingredients. I prefer to use my Bosch Universal Mixer so I can be hands free in the kitchen. But a handheld mixer will also work great.
Then add egg followed by Vanilla Extract and brown sugar. Continue to cream butter ingredients together for another 3 minutes.
Creaming the butter and sugars together will create a light texture to the cookies. Notice all the air pockets in the butter mixture? The cookies will be wonderful.
In a separate medium bowl combine All Purpose Flour, Salt and Baking Soda together. Then carefully add dry ingredients a little at a time until it's all combined.
Using a wooden spoon or large mixing spoon hand mix in white chocolate chips and candy corn pieces.
My son is a candy corn lover and the first time he tried these buttery cookies he was in heaven and instantly went back for more of these halloween cookies.
I used 2 scoops of a medium cookie scoops for each cookie dough balls making sure the bottom of the dough balls did not have candy corns showing. Remember they will melt!
Bake cookies on an ungreased cookie sheets placing cookie dough 4 inches apart.
Bake in a preheated oven until the edges are set and centers are no longer glossy and then allow cookies to sit on cookie sheet for a minute before you place cookies on a cooling rack.
Do NOT leave cookies on cookie sheet too long or they will tend to stick. The melted sugars from the candy become very hard when cooled making it difficult to remove baked cookies.
Baking Sheet. Line baking sheet with parchment paper or silicone mat. This really helps when lifting the cookies after baked.
Measure Ingredients. For consistent baking, it's important to measure ingredients carefully. Use a kitchen scale when possible. Or make sure to stir and lift All Purpose Flour to add air before spooning and leveling. Cookies with too much or too little ingredients won't bake properly
|All Purpose Flour
Cookie Scoop. Use a cookie scoop helps to keep cookie dough all the same size. Uniform cookie sizes means baking will be more consistent.
Candy Corn. More down below. Candy Corn Candies are pure sugar and they will melt. Make sure Candy Corns are pushed inside of cookie dough and not touching cookie sheet for best results.
Candy Corn Tips
I truly love the added texture that Candy Corns give to these White Chocolate Cookies. They will melt a little bit and harden giving a fun chewy texture with each bite. The melted sugar will often times melt into orange dough which is so fun too.
Candy Corns that touch the cookie sheet will melt and spread. Make sure that you press a thin layer of cookie dough around the outside to cover all candy pieces. You can then press white chocolate chips into the cookie dough for visual appeal and more white chocolate.
If you still have melting Candy Corns on the baking sheet. Take a butter knife to the hot out of the oven cookies and gently press the meted sugar mixture back into the cookie. White it's still very hot, it's easy to push back inside.
Be careful to not touch the hot candy as it will burn you until it cools.
The Best Cookies
My teenage son and his friends often critique my recipes and this is a recipe that has been asked for over and over. The dough is rich and buttery which compliments the Candy Corn candies nicely. White Chocolate helps offset and balance the flavors making this recipe a true keeper.
Halloween is a perfect time to celebrate with these chewy cookies. If you are hosting a Halloween Party or even a neighborhood "Boo", this is a treat to make that everyone will love. Candy Corn Cookie Recipe is wonderful this time of year.
I've made these jumbo cookies using a medium cookie scoop with 2 scoops. The larger size works best for hiding the candy pieces inside. Keep in mind that any candy corn pieces that touch the baking sheet will melt.
Storage and Freezing
Store cookies in an airtight container or ZipLoc bag. You can also cover a plate with plastic wrap to keep these fun treats cookies fresh at room temperature. Cookies will last up to 1 week but are best if enjoyed within 2-3 days.
Freezing baked cookies is a great way to save some for later. Cookies will freeze up to 3 months when properly stored. Place parchment paper between layers to prevent sticking and store in an airtight container.
When using ZipLoc Bags make sure to remove as much air as possible from bag before freezing.
Holiday Cookies are so fun to make and everyone gets excited for a great treat. Candy Corns are typically a seasonal item that show up in stores late September with other halloween candy. And they sure are fun to enjoy.
Give these Candy Corn Sugar Cookies a try and let me know what you think in the comment below!
Candy Corn Cookies
- 10.5 Tablespoons Butter Softened
- ½ Cup Granulated Sugar 100g
- 1 Egg Large
- ½ Cup Brown Sugar plus 3 Tablespoons
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 ¾ Cup All Purpose Flour 210g Plus 2 Tablespoons
- 1 ½ Cup White Chocolate Chip Divided
- 1 Cup Candy Corn Candies
- Set oven to 350 degrees and preheat
- Cream together softened Butter and Granulated Sugar for 5 minutes. Scrape sides of bowl as needed and cream until light and fluffy
- Add egg and mix until combined. Add Brown Sugar and Vanilla and cream for 3 minutes. Scrape sides of bowl as needed mixing all ingredients together
- In a separate bowl combine All Purpose Flour, Baking Soda and Salt. Gradually add dry ingredients to butter mixture until combined
- Using a medium size #50 cookie scoop place cookie scoop on ungreased baking sheet about 4 inches apart. Place a second scoop on top of first scoop for larger cookie
- Tip: Make sure that Candy Corn pieces are not touching bottom of pan as they will melt. It's easiest to press candy corns to center of cookie dough for baking.
- Bake at 350 degrees for 9-11 minutes or until edges are set and top is no longer glossy.
- Remove from oven and allow to cool on baking sheet for a 30-60 seconds before moving to a wire cooling rack.Use a spoon or knife to press melted candy corn into baked cookie.
- Remove from pan and allow cookies to cool on cooling rack.
Pro TipsBaking Sheet. Line baking sheet with parchment paper or silicone mat. This really helps when lifting the cookies after baked. Measure Ingredients. For consistent baking, it's important to measure ingredients carefully. Use a kitchen scale when possible. Or make sure to stir and lift All Purpose Flour to add air before spooning and leveling. Cookies with too much or too little ingredients won't bake properly
|All Purpose Flour
|4 ½ Ounces
|4 ½ Ounces
|7 ½ Ounces
Storage and FreezingStore cookies in an airtight container or ZipLoc bag. You can also cover a plate with plastic wrap to keep these fun treats cookies fresh at room temperature. Cookies will last up to 1 week but are best if enjoyed within 2-3 days. Freezing baked cookies is a great way to save some for later. Cookies will freeze up to 3 months when properly stored. Place parchment paper between layers to prevent sticking and store in an airtight container. When using ZipLoc Bags make sure to remove as much air as possible from bag before freezing.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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