Candy Corn Cookies

Name: Candy Corn Cookies
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Ingredients: 1/2 Cup Butter (Softened); 3/4 Cup Light Brown Sugar (packed); 1/4 Cup Granulated Sugar; 1 Egg; 1 Tablespoon Vanilla Extract; 2 Tablespoons Whole Milk; 2 Cups All-Purpose Flour; 2 Teaspoons Corn Starch; 1 Teaspoon Baking Soda; 1/4 Teaspoon Salt; 1 1/2 Cups Candy Corn; 1 Cup White Chocolate Chips

posted by Krystle Smith on September 25, 2018 3 Comments »

Jump to Recipe Print Recipe

(Last Updated On: August 3, 2020)

Candy Corn Cookies: Soft and chewy cookies studded with creamy white chocolate chips and candy corn.

Things you’ll never hear me say:

1. I got too much sleep last night
2. No, I don’t think I want another dog
3. I have enough books.
4. I have too many handbags already.
5. That dessert is too sweet.

Can you relate to any of the above? Especially #5? If you are a die hard sweet lover like me, I think you’ll really enjoy these White Chocolate Candy Corn cookies. These Candy Corn Cookies are a great treat for Halloween parties, or for using up all that extra candy from trick or treating!

Table of Contents

Candy Corn Cookies Recipe

Candy Corn Cookies

Candy Corn Cookies: Soft and chewy cookies studded with creamy white chocolate chips and candy corn.

Course Dessert

Cuisine American

Keyword Easy, Fall, Halloween, thanksgiving

Prep Time 10 minutes

Cook Time 9 minutes

Total Time 19 minutes

Servings Cookies

Calories 230kcal

Author Krystle Smith

Follow On Pinterest For More Recipe IdeasFollow @bakingbeautyblog or #bakingbeautyblog

Pin Recipe

Ingredients

1/2 Cup Butter Softened
3/4 Cup Light Brown Sugar packed
1/4 Cup Granulated Sugar
1 Egg
1 Tablespoon Vanilla Extract
2 Tablespoons Whole Milk
2 Cups All-Purpose Flour
2 Teaspoons Corn Starch
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 1/2 Cups Candy Corn
1 Cup White Chocolate Chips

Instructions

In a large bowl cream butter, sugar, and brown sugar together using an electric mixer or wooden spoon. Stir in egg,milk, and vanilla.
In a separate medium bowl whisk flour, corn starch, baking soda, and salt together. Gradually add to butter mixture until just incorporated. Don't overmix!
Fold in candy corn and white chocolate chips.
Use a cookie scoop or tablespoon to form a rounded ball. Place on a greased cookie sheet and gently flatten with a rounded glass.
Refrigerate for 1-2 hours or until chilled.
Preheat oven to 350 F. Bake cookies for 9-10 minutes or until the edges have set.
Cool on pan for 5 minutes. Remove to wire rack to cool completely.