White Chocolate Candy Corn Cookies -- A Halloween Night Worth Committing To

Halloween. Aiden: Steph Curry (jersey, headband, mouthguard — he chewed on the mouthguard all night). Zaria: a chef again, year three of the chef costume, because Zaria does not change costumes — she commits. She wore the chef hat to school the next day and Ms. Collins did not correct her because correcting Zaria is a battle nobody wins.

When Zaria showed up to school the next morning still wearing that chef hat, I figured the least I could do was honor the theme and make something sweet to close out the holiday. These White Chocolate Candy Corn Cookies felt exactly right — festive, a little over the top, and the kind of thing a committed chef would absolutely approve of. We made a batch after Aiden finally stopped chewing that mouthguard long enough to help pour in the candy corn, and honestly, they disappeared faster than trick-or-treat candy ever does.

White Chocolate Candy Corn Cookies

Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min | Servings: 24 cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 1 cup white chocolate chips
• 1 cup candy corn

Instructions

1. Preheat oven. Heat oven to 375°F. Line two baking sheets with parchment paper and set aside.
2. Mix dry ingredients. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugars. In a large bowl, beat softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
4. Add eggs and vanilla. Beat in eggs one at a time, then mix in vanilla extract until fully combined.
5. Combine wet and dry. Gradually add the flour mixture to the butter mixture, stirring until just incorporated. Do not overmix.
6. Fold in mix-ins. Gently fold in white chocolate chips and candy corn with a spatula or wooden spoon, distributing evenly throughout the dough.
7. Scoop and bake. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10—12 minutes, until edges are just golden and centers look set.
8. Cool. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. The candy corn will be soft and gooey right out of the oven and will firm up as they cool.

Nutrition (per serving)

Calories: 210 | Protein: 2g | Fat: 10g | Carbs: 29g | Fiber: 0g | Sodium: 105mg