White Chocolate Candy Corn Cookies

I swear, every day I see more and more Halloween advertisements!

It’s like every year, the festivities begin earlier and earlier… and EARLIER!

Perhaps it does not help that I grew up very close to Salem, MA – basically the Halloween capital of the WORLD!

Just kidding – I know Halloween is not even originally an American holiday…

Silly silly.

So what is one to do in the month of October when you are SURROUNDED by amazingly delicious candies – just waiting to be eaten??

BAKE!

White Chocolate Candy Corn Cookies

A recipe from The Hungry Bride

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 40 minutes

So I have a confession…

I ACTUALLY like candy corn

GASP!

Yes – it’s true. I actually like those little, artificially colored, triangles which really taste like nothing but pure sugar!

So I figured, why not bake with them!

Hence, the candy corn cookie was born!

Kids LOVE these cookies because they are bright and colorful – full of festive cheer!

Eat them, share them, love them – or you know, just decorate your house with them for Halloween! Whatever floats your boat!

Ingredients

3 cups flour

1 teaspoon baking soda

3/4 teaspoon salt

3/4 cup unsalted butter

3/4 cup brown sugar, packed

3/4 cup granulated sugar

2 eggs

1 tablespoon vanilla extract

1 cup white chocolate chips

1 cup candy corn

Directions

  1. Preheat oven to 350F. Lightly grease two large baking sheets, set aside.
  2. On a cutting board, chop 3/4 cup of candy corn – set aside.
  3. In a medium-sized mixing bowl, cream butter and sugar.
  4. Add eggs, one at a time. Stirring between each addition. Add vanilla, stir again.
  5. In a separate small bowl – whisk flour, baking soda, and salt.
  6. Add dry ingredients to wet, fold ingredients into one another.
  7. Add white chocolate chips and candy corn (chopped and whole) – stir until all candy is mixed in.
  8. Using a large spoon, drop 1-2 inch balls of dough onto cookie sheet (setting each ball 1-2 inches apart).
  9. Bake for 12-15 minutes, or until edges just begin to brown. Remove from oven and allow cookies to cool on sheet for 2-3 minutes.
  10. Remove cookies from pan and place on wire rack to cool completely.

Storage: Store in airtight container for up to 1 week – or freeze for 3-4 weeks.



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