Candy Corn Cookies
Prep Time: 10 minutes
Total Time: 3 hours, 18 minutes
Servings: 12
Halloween inspired candy corn cookies are easy to make and always a hit!. Yum!
Ingredients:
1/2 cup unsalted butter, soften
1/2 cup dark brown sugar, packed
1/4 cup sugar
1 large egg
1 tablespoon vanilla
2 tablespoons cream
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1 1/2 cups candy corn
1 cup white chocolate chips
1 cup salted peanuts (optional)
1/2 cup unsalted butter, soften
1/2 cup dark brown sugar, packed
1/4 cup sugar
1 large egg
1 tablespoon vanilla
2 tablespoons cream
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1 1/2 cups candy corn
1 cup white chocolate chips
1 cup salted peanuts (optional)
Directions:
Cream together first 5 ingredients on medium high speed until light and fluffy, for 5 minutes.
Sscrape sides of the bowl and add next 5 ingredients and mix on low speed for 1 minute and don’t overmix.
Add candy corn, white chocolate chips and peanuts, then mix until incorporated.
Using a medium 2" cookie scoop, form heaping mounds of dough.
Put mounds on a plate, flatten slightly, cover with plasticwrap and refrigerate for 3 hours before baking.
Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Strategically place candy corn so that it’s not baking directly on cookie sheet because it will melt.
The candy corn pieces need to be in the interior of the cookies, shielded by dough.
Preheat oven to 350, use a baking sheet sprayed with cooking spray.
Put dough on baking sheet, spaced 2 inches apart and bake for 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center.
Do not overbake because cookies will firm up as they cool.
Baking longer than 10 minutes could result in cookies with overly browned undersides.
Allow cookies to cool on a baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Enjoy!
Cream together first 5 ingredients on medium high speed until light and fluffy, for 5 minutes.
Sscrape sides of the bowl and add next 5 ingredients and mix on low speed for 1 minute and don’t overmix.
Add candy corn, white chocolate chips and peanuts, then mix until incorporated.
Using a medium 2" cookie scoop, form heaping mounds of dough.
Put mounds on a plate, flatten slightly, cover with plasticwrap and refrigerate for 3 hours before baking.
Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Strategically place candy corn so that it’s not baking directly on cookie sheet because it will melt.
The candy corn pieces need to be in the interior of the cookies, shielded by dough.
Preheat oven to 350, use a baking sheet sprayed with cooking spray.
Put dough on baking sheet, spaced 2 inches apart and bake for 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center.
Do not overbake because cookies will firm up as they cool.
Baking longer than 10 minutes could result in cookies with overly browned undersides.
Allow cookies to cool on a baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Enjoy!
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