Candy Corn Cookies: the ultimate baked treat for candy corn fans
Although candy corn can be a divisive Halloween candy, those who love it, really love it. And even people who aren't fans may change their minds after trying these super tasty white chocolate candy corn cookies. They're perfectly buttery, ultra-chewy, and soft, and make a great-tasting homemade Halloween cookie to make this autumn.
The combination of white and brown sugar gives the cookies a slightly crispy outside and a tender, chewy center. Candy corn cookies are packed with white chocolate chips and pieces of sweet candy corn, and are such a clever way to use up any leftover Halloween candy. It's a great baking project for kids, too!
Want to Make the Best Candy Corn Cookies? Try These Essential Tips!
Use room-temperature ingredients to make your cookies.
Cornstarch is your secret ingredient for making these candy corn cookies incredibly soft and chewy. If you have cornstarch in your pantry, make sure to use it! If you don't have cornstarch, it's not a deal-breaker. Your cookies will be a bit thicker but still just as tasty.
Don't skip refrigerating your dough – it'll make your cookies tastier and help prevent the dough from spreading too much when baking.
Once the cookies are out of the oven, be sure you immediately press the candy corn into the top of each cookie. This will make sure they stick to the surface.
You can make the cookie dough for your chocolate candy corn cookies up to three days in advance.
Want to make cookie bars instead? Roll out the dough and place it in a baking dish to make chocolate candy corn bars.
Can't Get Enough Candy Corn? Try These Candy Corn Cookie Variations
There are tons of awesome variations of this easy candy corn cookie recipe. Instead of white chocolate, try milk or dark chocolate. Butterscotch or toffee chips are amazing, too! Add chopped pecans, almonds, or walnuts for extra crunch. Mix cocoa powder into the dough for ultra-decadent double chocolate candy corn cookies. To make gluten-free candy corn cookies, use almond flour, coconut flour, or your preferred gluten-free flour.
How to Store Candy Corn Cookies
Keep your candy corn cookies in an airtight container at room temperature for up to one week.
Can You Freeze White Chocolate Candy Corn Cookies?
You bet you can! Make and freeze the dough up to three months in advance.
How to Make Candy Corn Cookies
Preheat your oven to 350F. Line two cookie trays with parchment paper.
Preheat your oven to 350F. Line two cookie trays with parchment paper.
In a bowl, beat white sugar, brown sugar, and butter until smooth.
In a bowl, beat white sugar, brown sugar, and butter until smooth.
Beat in vanilla.
Beat in vanilla.
Add the egg, and egg yolk.
Add the egg, and egg yolk.
In a second bowl, sift together the flour, cornstarch, baking soda, and salt.
In a second bowl, sift together the flour, cornstarch, baking soda, and salt.
Pour half the flour mixture into the butter mixture and mix to combine.
Pour half the flour mixture into the butter mixture and mix to combine.
Fold in the chocolate chips.
Fold in the chocolate chips.
Mix in the remaining flour mixture until just combined.
Mix in the remaining flour mixture until just combined.
Add candy corns.
Add candy corns.
Wrap with plastic and place in the fridge for at least two hours.
Wrap with plastic and place in the fridge for at least two hours.
Scoop out 2 tablespoons of cookie dough. Arrange on the tray, and repeat with the remaining dough.
Scoop out 2 tablespoons of cookie dough. Arrange on the tray, and repeat with the remaining dough.
Bake for 10 to 12 minutes or until the edges begin to brown. Remove from oven.
Bake for 10 to 12 minutes or until the edges begin to brown. Remove from oven.
Gently press one or two pieces of candy corn on each cookie. Allow the cookies to cool for several minutes on the tray, then set them on a rack to cool completely. Serve and enjoy!
