Description
These Candy Corn Cookies are a festive and delightful treat perfect for Halloween and fall celebrations. Soft and chewy with bursts of sweet candy corn and creamy white chocolate chips, these cookies combine classic flavors in a fun, seasonal twist. Easy to make and sure to impress, they bring a splash of color and joy to any dessert table.
Ingredients
Scale
Dry Ingredients
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup candy corn
- 1/2 cup white chocolate chips
- Optional: 1/2 cup orange and yellow sprinkles
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Cream butter and sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar using a mixer until the mixture is light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla: Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for flavor.
- Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cookies tender.
- Fold in candy corn and chips: Gently fold in the candy corn and white chocolate chips, taking care not to break the candy pieces.
- Scoop dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn lightly golden and centers are set but still soft.
- Cool and decorate: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. If desired, press extra candy corn pieces on top immediately after baking for decoration.
Notes
- For softer cookies, consider underbaking them by about 1 minute.
- Press a few extra candy corn pieces on the tops of the cookies right after baking for a festive look.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
