Why Make This Recipe
White Chocolate Candy Corn Cookies are a fun and festive treat that capture the spirit of autumn. These cookies are not only delicious but also bring a pop of color to your dessert table. With the creamy sweetness of white chocolate paired with the playful crunch of candy corn, they are perfect for Halloween parties, fall gatherings, or just a cozy night in. Making these cookies is easy and will fill your kitchen with a delightful aroma that everyone will love.
How to Make White Chocolate Candy Corn Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup candy corn
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla.
- In another bowl, combine flour, baking soda, and salt. Gradually blend the dry ingredients into the creamed mixture.
- Fold in the white chocolate chips and candy corn.
- Drop by rounded tablespoons onto ungreased cookie sheets.
- Bake for 9 to 11 minutes or until golden.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
How to Serve White Chocolate Candy Corn Cookies
These cookies are best enjoyed fresh out of the oven, but they are equally delightful at room temperature. You can serve them on their own or as part of a dessert platter alongside other cookies and sweets. They also pair nicely with a glass of milk or a warm cup of coffee. For a fun twist, consider adding a scoop of ice cream on top of a cookie for a tasty treat!
How to Store White Chocolate Candy Corn Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze the cookies. Place them in a freezer-safe container or bag, and they will last for up to three months. Just make sure to thaw them at room temperature before enjoying.
Tips to Make White Chocolate Candy Corn Cookies
- Make sure your butter is softened, not melted, for the best texture.
- If you want a chewier cookie, slightly underbake them.
- Feel free to mix in other candy types or nuts to customize your cookies.
- Using parchment paper on your baking sheets can help cookies bake evenly and make cleanup easier.
Variation
For a twist on this recipe, you can substitute the candy corn with mini M&Ms or seasonal sprinkles. This gives your cookies a different flavor and aesthetic while maintaining their festive spirit.
FAQs
1. Can I use dark chocolate instead of white chocolate?
Yes, you can substitute dark chocolate chips if you prefer a richer flavor.
2. Is it possible to make the dough in advance?
Absolutely! You can make the dough and refrigerate it for up to 3 days before baking.
3. Can I add nuts to the recipe?
Yes, chopped nuts like walnuts or pecans can be added for extra texture and flavor.
Try Also: Irresistible Dessert Ideas from Paula’s Kitchen
- How to Make the Perfect Tuxedo Cake at Home
- No-Bake Layered Brownie Dessert
- Pumpkin Cinnamon Roll Bars
White Chocolate Candy Corn Cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup candy corn
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla.
- In another bowl, combine flour, baking soda, and salt. Gradually blend the dry ingredients into the creamed mixture.
- Fold in the white chocolate chips and candy corn.
- Drop by rounded tablespoons onto ungreased cookie sheets.
- Bake for 9 to 11 minutes or until golden.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
