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…
So what is one to do in the month of October when you are SURROUNDED by amazingly delicious candies – just waiting to be eaten??
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
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!
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
1 tablespoon vanilla extract
1 cup white chocolate chips
1 cup candy corn
- Preheat oven to 350F. Lightly grease two large baking sheets, set aside.
- On a cutting board, chop 3/4 cup of candy corn – set aside.
- In a medium-sized mixing bowl, cream butter and sugar.
- Add eggs, one at a time. Stirring between each addition. Add vanilla, stir again.
- In a separate small bowl – whisk flour, baking soda, and salt.
- Add dry ingredients to wet, fold ingredients into one another.
- Add white chocolate chips and candy corn (chopped and whole) – stir until all candy is mixed in.
- Using a large spoon, drop 1-2 inch balls of dough onto cookie sheet (setting each ball 1-2 inches apart).
- 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.
- 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.