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Candy Corn Cookies

Deliciously chewy and colorful cookies that capture the essence of Halloween with candy corn and white chocolate chips.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup butter, softened Use unsalted butter for best results.
  • 3/4 cup brown sugar Packed lightly.
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour Spoon into the measuring cup for best accuracy.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup candy corn For a fun Halloween touch.
  • 1 cup white chocolate chips Substitutions can be made to suit preferences.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring until just combined.
  5. Gently fold in the candy corn and white chocolate chips.
  6. Using a cookie scoop or tablespoon, drop mounds of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are lightly golden.
  2. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to finish cooling.
Serving
  1. Enjoy cookies warm or at room temperature.

Notes

Do not overmix once dry ingredients are added. Chill the dough for 30 minutes for enhanced flavor and shape retention while baking.