My sister and I are absolutely obsessed with candy corn. I mean, obsessed to the level that when we had a girls weekend together last October, we ate candy corn and peanut M&Ms for dinner. So when I saw this recipe on Pinterest for candy corn and white chocolate chip cookies, I knew I had to make them for her (and maybe for myself too 🙂 ) These cookies were super soft and yummy, plus a really fun way to get your candy corn fix! One tip, definitely line your cookie sheet with parchment paper for these guys- if the candy corn burns on your pan, it will be hard to get off. If you are a candy corn lover like my sister and me, these are a must bake!
Makes 18-20 cookies
- 1/2 cup unsalted butter, softened (1 stick)
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 tablespoons milk (I used Vanilla Almond Milk as it is what I had in the house)
- 2 cups flour
- 1 teaspoon baking soda
- 2 cups candy corn
- 1 cup white chocolate chips
Cream together the butter and both sugars until fluffy.
Add the egg, vanilla extract and milk to the sugar mixture and mix well.
Gradually mix in the flour and baking soda.
Stir in the candy corn and white chocolate chips until evenly mixed throughout dough.
Place dough in refrigerator for at least one hour.
Pre- heat oven to 350 Degrees.
Form mounds of dough using a heaping tablespoon and place on parchment lined cookie sheet.. Try to avoid having candy corn being on the bottom of the dough to prevent burning.
Bake for 9 minutes. The cookies will look slightly undercooked and shiny, but they will continue to cook once removed and they are so amazingly soft!
Dig in to your delicious candy corn and white chocolate chip cookies!