Melt In Your Mouth Candy Corn White Chocolate Cookies

Candy Corn White Chocolate Cookies

I made some cookies the other day that just melted in my mouth and were such a fun way to celebrate the season, I just had to share them with you.  I found the recipe at Averie Cooks which is a wonderful site with a wealth of information about cookie baking.  I will be forever grateful to her for helping me find out how to make cookies that hold their shape without being cakey. If you or your family like candy corn, these are the cookies for you!  With their festive orange, yellow, and white colors, they make such a cute presentation.  They would be perfect for a fall potluck or school party or just to give to someone you know that appreciates candy corn.  Our kids love candy corn, so when our daughter wanted to bring her college roommates over for dinner, I decided these would be perfect for dessert.

Candy Corn White Chocolate Cookies

I was so happy with how these cookies turned out.  They were soft and moist and held their shape beautifully.  There are just a couple of things you need to know about baking them.  First, plan ahead as the dough needs to be refrigerated for at least 3 hours before baking.  This is important so they don’t spread out and become too flat.  Second, make sure there are no candy corns on the bottom of your cookie.  You might have to maneuver the dough a little bit after you scoop them out to make sure there is dough between the bottom of the cookie sheet and the candy corn.  This takes a little extra time, but not long, and is worth it, as the candy corn will melt into a puddle if it is on the bottom. Third, it is really important to use parchment paper or a silpat, also so the cookies won’t spread out too much.  Fourth, consider buying King Arthur all-purpose flour.  It has a higher protein content which helps cookies not to spread out so much as well.  Can you tell I don’t like flat cookies?:)  And finally, make sure you buy white chocolate chips that taste good to you. I found out the hard way that all white chocolate chips are not created equal.  Taste them first and make sure you like them.  I love the white chocolate chips at Trader Joes, but every person is different.  Get the ones you like.  If you follow these simple tips, your cookies should turn out great!

Candy Corn White Chocolate CookiesIt seems like candy corn is a lot like Peeps at Easter.  People either love them or hate them. But if they do love candy corn and you make them these cookies, you better watch out.  You just may have a new best friend for life, or at least until candy corn is no longer available at the grocery store!:)

Candy Corn White Chocolate Cookies

Candy Corn White Chocolate Cookies

  • Servings: 20-26
  • Difficulty: easy
  • Print

  • 1/2 c unsalted butter, softened
  • 3/4 c light brown sugar, packed
  • 1/4 c granulated sugar
  • 1 large egg
  • 1 Tbsp. vanilla extract
  • 2 Tbsp. cream or half-and-half
  • 2 c all-purpose flour (King Arthur recommended)
  • 2 tsp. corn starch
  • 1 tsp. baking soda
  • pinch salt, optional and to taste
  • 1 1/2 c candy corn (10 to 11 ounces)
  • 1 c white chocolate chips
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
  2. Stop, scrape down the sides of the bowl, and add the next 5 ingredients (through optional salt), and mix on low-speed until just incorporated, about 1 minute.  Don’t overmix.
  3. Add the candy corn and white chocolate chips, and mix until just incorporated.
  4. Using a 2-inch cookie scoop, leveled, scoop out mounds of cookie dough and roll into balls, making sure there are no candy corns on the bottom of each ball. (This is important as candy corn will melt, burn, or turn runny if they are next to the pan.  The candy corn pieces need to be in the interior of the cookies, shielded and buffered by dough.) Flatten tops of each ball just slightly.  Place balls of dough on a large plate, and cover tightly with plastic wrap.
  5. Place plate of dough in refrigerator for at least 3 hours, or up to 5 days, before baking.  Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  6. When ready to bake, preheat oven to 350 degrees.
  7. Line baking sheet with a silpat or parchment paper (important so cookies won’t spread too much.)
  8. Place mounds of dough on baking sheet, spaced at least 2 inches apart.
  9. Bake for about 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale, and glossy in the center.  Do not overbake as cookies will firm up as they cool.  Baking longer than 10 minutes could result in cookies with overly browned undersides.
  10. Allow cookies to cool on the baking sheet for about 9 minutes before transferring to a wire rack to finish cooling.
  11. Cookies will keep airtight in the refrigerator for up to 1 week or in the freezer for up to 4 months.  Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days.

Recipe from Cook AZ I Do, and originally found at Averie Cooks.

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About Shari

My name is Shari, and I am an Arizona native and married mother of 3 who loves to cook and bake and figure out how to garden successfully in our suburban home in the desert. On this blog you will find a combination of savory and sweet recipes that have been tested by me, along with many tips to help you be successful. I hope you enjoy them! (cookazido.com)
This entry was posted in Company, Cookies, Desserts, Fall Recipes, Food Gifts, Party Recipes, Recipes and tagged , , , , , , . Bookmark the permalink.

26 Responses to Melt In Your Mouth Candy Corn White Chocolate Cookies

  1. Lori says:

    I love candy corn! And these cookies?! I can only imagine how awesome they taste! This makes me wish I ate sugar! 😉 Love the picture!

    • Shari says:

      Thanks so much, Lori. It is sweet of you to comment on something you can’t even eat!! I had fun with these pictures because of how colorful the cookies are. Hope all is well with you!

  2. Teresa says:

    I bet these are so rich, Shari! Wow.

    • Shari says:

      They are very rich due to the addition of the white chocolate chips. I am in love with this cookie dough because of the taste and how well they hold their shape. Next time I want to try a semi-sweet chocolate chip version. Thanks so much for stopping by to comment, Teresa!

  3. foodessen says:

    We will be in the States for Halloween so I will definitely try these! 🙂

  4. nancyc says:

    These look super-yummy! A perfect fall cookie!

    • Shari says:

      Thank you very much, Nancy! I agree, perfect fall cookie. There are so many yummy fall recipes out there that I want to try. It is such a fun time to bake. I appreciate you stopping by!

  5. You know, I’ve never really taken to candy corn but putting it in a cookie totally changes things. Why have we not been doing this sooner?

    • Shari says:

      I know! Why haven’t we?:) I actually don’t love candy corn either, but my kids do so made these for them. I am just very excited about finding this cookie dough base, though. Can’t wait to try it with semi-sweet chocolate chips.
      Thanks so much for your comment, Ruth!

  6. Ngan R. says:

    What a fun seasonal cookie, and nobody likes a flat cookie! I don’t cook with white chocolate often but do remember when I found out not all white chocolate is created equal when I made peppermint bark for Christmas a few years ago. I had to throw away a whole batch because it tasted off. I will not make that same mistake again! BTW, your granola recipe inspired me tremendously (post on my blog)!

    • Shari says:

      Oh, that is so sad you had to throw your peppermint bark out!:( Which white chocolate brand do you prefer? I just read the post about your granola. It sounds so delicious! I want to try it. I am really happy that my granola recipe was helpful to you. That makes my day!:)Thanks for letting me know, Ngan.

  7. Reblogged this on Cooking Up a Storm With Miss Polly and commented:
    From Cook AZ I Do comes these cute and delicious Candy Corn Cookies. Anybody, and I mean anybody will love these!

    Polly Motzko

    • Shari says:

      Hi Jessica! So nice to see you here. I appreciate you taking the time to comment and also to reblog my post. You are a good daughter!:) Glad you liked the cookies. I hope you have a great week!

  8. Wowsers, cookies looks super luscious. ….

  9. rozpaige says:

    Oh my goodness, these are some seriously decadent cookies, especially for the Halloween season. If I passed these out for trick or treaters, the little munchkins would never leave! So colorful too with the candy corn peaking out!
    Yum,
    Roz

    • Shari says:

      Thanks, Roz! They are very rich. I just love the colors, too. The best part was that cookie dough, though. It just baked up perfectly. I really appreciate you stopping by and hope you are having a good week!

  10. Liz says:

    How unique and delicious looking!! wow! where have you been gal? I’ve missed your posts!

    • Shari says:

      Hi Liz! Thanks so much for your sweet comment. We were on vacation for awhile so I got a little behind. We are also building a house, so I decided to go to posting once a week so I would have time to do all the research needed to make a thousand different decisions!:) I love blogging, but am excited about our house so am trying to do both. I hope I can. I feel so badly when I don’t get to visit other people’s blogs as often as I would like. I appreciate you noticing, and hope you are doing well and enjoying the fall!

  11. cheri says:

    Hi Shari, love these festive cookies, glad you are back.

  12. Reblogged this on vickidelbrouck and commented:
    Yummy! Love all the ingredients.

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