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.
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!
It 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
- 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
- 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.
- 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.
- Add the candy corn and white chocolate chips, and mix until just incorporated.
- 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.
- When ready to bake, preheat oven to 350 degrees.
- Line baking sheet with a silpat or parchment paper (important so cookies won’t spread too much.)
- Place mounds of dough on baking sheet, spaced at least 2 inches apart.
- 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.
- Allow cookies to cool on the baking sheet for about 9 minutes before transferring to a wire rack to finish cooling.
- 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.