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Nebraska Furniture Mart | November 25, 2017

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A Sweet Fall Recipe: Candy Corn and White Chocolate Cookies

A Sweet Fall Recipe: Candy Corn and White Chocolate Cookies

With National Homemade Cookie Day falling on the first day of October, I thought it would be the perfect time to bake one of my favorite fall treats! Let’s be real, I am all about celebrating any “holiday” that involves delicious baked goods!

I stumbled upon this white chocolate candy corn cookie recipe a couple of years ago and it has been my go-to treat as soon as candy corn hits the shelves. I honestly don’t know what’s better though, the baked cookies or the dough itself.

These cookies are such a fan favorite amongst my family and friends, so I usually will double the recipe.  You’ll get roughly 20-30 cookies if you choose to make a regular batch.

Ingredients

  • 1 c. butter, softened
  • 2 eggs
  • 1 c. sugar
  • 1 c. brown sugar
  • 1 tsp. vanilla
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3/4 c. white chocolate chips
  • 3/4 c. candy corn
  • 2 3/4 c. flour
  • 1 small box vanilla instant pudding

dough

Directions

  1. Preheat your oven to 375°.
  2. Using a KitchenAid Stand Mixer cream together the butter and both sugars. Add the eggs, one at time, and the vanilla.
  3. In a separate mixing bowl, sift together flour, baking soda, salt, and pudding. Slowly add to the butter mixture.
  4. Add the candy corn and white chocolate chips to the dough. If you don’t want them to get too broken up from the mixer, you can mix them in with a wooden spoon.
  5. Once properly mixed, cover the dough and place in the fridge to chill for about 45 minutes to an hour. This will help to prevent the candy corn from melting, I highly recommend not skipping this step to save time.
  6. Use a small cookie scoop or a spoon to form the dough into balls, keeping any exposed candy corn on the bottom covered with dough so it doesn’t melt all over the cookie sheet – this is very important! Candy corn is prone to burning and melting if baked directly on a hot cookie sheet, it’s a hot mess when this happens. Place the dough balls onto cookie sheets lined with parchment paper about 2-3 inches apart.
  7. Bake for 8-10 minutes, until the edges are golden brown. To prevent them from overbaking, I like to bake them for 9 minutes and then leave them on the cookie sheet for a few minutes to finish baking before moving them to a cooling rack.

cookies

Not sure if I’m just biased due to my obsession with candy corn and all things fall, but these are personally my favorite cookies!  The edges will have a little bit of a crunch, but the pudding and candy corn help to keep them chewy in the center.  Enjoy and, as always, happy baking!

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