Chewy Candy Corn Cookies with White Chocolate Chunks
Bake a batch of these White Chocolate Candy Corn Cookies before the fall season is over! These candy corn cookies with white chocolate chunks are soft and chewy inside with a crispy, buttery edge.
Servings: 12 cookies
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg, large
- 1 1/2 tsp vanilla extract
- 1 2/3 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup white chocolate chunks
- 1/2 cup candy corn
- Sea salt
Instructions
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar (alternatively you can use an electric mixer).
- Add in the egg and whisk until well combined.
- Next, add in the vanilla extract, baking soda, baking powder, and salt. Whisk until combined.
- Using a rubber spatula, mix in the flour until well combined.
- Lastly, add in the white chocolate chunks and candy corn.
- Chill the dough for 30 minutes.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Using a large cookie scoop, scoop cookies and place them evenly apart on the baking sheets (I do 6 dough balls on one cookie sheet).
- Bake for 12-14 minutes, or until the cookies are just about set on top.
- Add extra white chocolate chunks and candy corn on top, if desired.
- Lastly, sprinkle sea salt on top of each cookie (optional).
Notes
*If desired, use a large circular cookie cutter (bigger than the baked cookies) and gently move the cutter around the cookies to re-shape them into perfect circles. Sometimes the candy corn leaks out of the cookies, which can make the cookies a little misshapen.