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.
- 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
- Preheat your oven to 375°.
- Using a KitchenAid Stand Mixer cream together the butter and both sugars. Add the eggs, one at time, and the vanilla.
- In a separate mixing bowl, sift together flour, baking soda, salt, and pudding. Slowly add to the butter mixture.
- 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.
- 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.
- 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.
- 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.
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!