White Chocolate Candy Corn Cookies Recipe
If you have a soft spot for festive, sweet, and chewy treats, you absolutely have to try these delightful White Chocolate Candy Corn Cookies. They manage to capture the essence of candy corn’s iconic fall flavor while wrapping it in a tender cookie bursting with creamy white chocolate. These cookies aren’t just charming looking with their colorful pops of candy corn—they also bring a perfect balance of sweetness and texture that’ll have you reaching for seconds without hesitation.
Ingredients You’ll Need
Putting together these White Chocolate Candy Corn Cookies is a breeze thanks to a handful of simple, thoughtfully selected ingredients. Each one plays an essential role, whether it’s building moisture, adding rich caramel undertones, or lending that melt-in-your-mouth sweetness.
- Butter, 1/2 cup: Softened butter creates the tender base and adds a velvety richness that makes every bite satisfying.
- Brown sugar, 3/4 cup: Brings a hint of molasses flavor and keeps the cookies chewy and moist.
- Granulated sugar, 1/4 cup: Helps with sweetness and a slight crisp edge on the cookies.
- Egg, 1: Acts as the binder, holding the dough together and contributing to that perfect cookie texture.
- Vanilla extract, 1 teaspoon: Adds warmth and depth, enhancing all the sweet flavors.
- Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix, 2 cups: This clever ingredient gives a comforting tang from buttermilk plus a hearty texture that’s unique and delightful.
- Candy corn, 1 cup: The star of the show, candy corn provides chewy bursts of classic fall candy flavor and bright pops of color.
- White chocolate chips, 1 cup: Sweet and creamy, these chips melt slightly for pockets of rich white chocolate goodness throughout.
How to Make White Chocolate Candy Corn Cookies
Step 1: Cream the Butter and Sugars
Start by using an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step builds the foundation of the cookie’s soft texture and ensures even sweetness throughout.
Step 2: Add Egg and Vanilla
Next, beat in the egg and vanilla extract until everything is fully combined. The egg will help bind your dough, while the vanilla adds a lovely aromatic backdrop to the sweet flavors.
Step 3: Incorporate the Kodiak Mix
Gradually mix in the Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix until a dough forms. This special mix gives the cookies just the right amount of hearty texture and a subtle tang, making your cookies stand out from the usual.
Step 4: Fold in Candy Corn and White Chocolate Chips
Gently stir in the candy corn and white chocolate chips. This is when your cookie dough comes alive with festive colors and bursts of creamy sweetness, making every bite an exciting experience.
Step 5: Scoop and Chill
Scoop your cookie dough onto a parchment-lined baking sheet, making sure each cookie covers any candy corn pieces touching the bottom. This prevents the candy from melting flat and helps keep the cookies’ shape. Refrigerate the scooped dough for at least 30 minutes (or freeze for 10 minutes) to let the flavors meld and to help the cookies bake evenly.
Step 6: Bake to Perfection
Preheat your oven to 350°F. Bake the chilled cookies for 9 to 11 minutes, keeping an eye on the edges—they should be lightly golden when done. Let them cool just enough, and you’ll have a batch of irresistible White Chocolate Candy Corn Cookies ready to enjoy.
How to Serve White Chocolate Candy Corn Cookies
Garnishes
While these cookies are gorgeous on their own, a light dusting of powdered sugar or a drizzle of melted white chocolate over the top can add an elegant touch that’s perfect for holiday presentations. Edible glitter in autumn colors also adds a fun, festive sparkle.
Side Dishes
Pair your White Chocolate Candy Corn Cookies with a warm cup of chai tea or a glass of cold milk for a classic combination. For something a little more decadent, serving alongside vanilla bean ice cream creates a dreamy dessert experience everyone will rave about.
Creative Ways to Present
If you’re bringing these cookies to a party or gifting them, arrange them stacked with colorful parchment paper separators or place them inside a clear jar topped with an autumn-themed ribbon. These charming touches make your presentation as memorable as the cookies themselves.
Make Ahead and Storage
Storing Leftovers
Leftover White Chocolate Candy Corn Cookies can be stored in an airtight container at room temperature for up to a week. The cookies maintain their chewiness beautifully as long as they’re sealed properly.
Freezing
You can freeze baked cookies on a tray first, then transfer them to a freezer-safe bag or container for up to three months. Thaw at room temperature, and they’ll taste freshly baked, ready to satisfy cravings any time.
Reheating
To warm up your cookies without drying them out, pop them in the microwave for 10-15 seconds or briefly in a low oven at 300°F. This softens the white chocolate chips and brings back that fresh-baked feeling.
FAQs
Can I substitute the Kodiak Buttermilk Mix?
While Kodiak mix gives a distinct flavor and texture, you can use a regular pancake or waffle mix as an alternative. Just keep in mind that it might slightly change the cookie’s chew and tang.
Is it necessary to chill the cookie dough?
Yes! Chilling prevents the candy corn from melting too much and helps cookies keep their shape and texture during baking.
Can I use milk chocolate chips instead of white chocolate?
Absolutely! Milk chocolate will add a richer, deeper chocolate note and pairs well with candy corn, but white chocolate offers a creamier and lighter contrast.
Will these cookies be too sweet because of the candy corn and white chocolate?
They strike a lovely balance. The brown sugar and buttermilk mix bring caramel and subtle tang that prevent the cookies from feeling overly sweet.
Can I make these cookies vegan or gluten-free?
This particular recipe relies on ingredients like egg and buttermilk mix, so it would require substitutions such as flax egg and gluten-free flour to make it vegan and gluten-free. Experiment with care to maintain texture.
Final Thoughts
These White Chocolate Candy Corn Cookies are a joyful celebration of fall flavors wrapped up in cookie form. Whether you’re baking for a cozy family night or a festive gathering, they’re sure to become a cherished favorite. I hope you give this recipe a try and find as much delight in baking and sharing these cookies as I have!
Print
White Chocolate Candy Corn Cookies Recipe
- Total Time: 55 minutes including chilling
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
Delight in the festive flavors of autumn with these White Chocolate Candy Corn Cookies. Combining the rich creaminess of white chocolate chips and the sweet, seasonal burst of candy corn, these soft, chewy cookies are perfect for Halloween celebrations or any time you crave a sweet treat with a fun twist.
Ingredients
Cookie Dough
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
Add-ins
- 1 cup candy corn
- 1 cup white chocolate chips
Instructions
- Cream Butter and Sugars: Use an electric mixer to beat the softened butter with both the brown sugar and granulated sugar until the mixture is light, fluffy, and well combined. This process incorporates air, resulting in tender cookies.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully blended. This adds moisture and flavor to the dough.
- Combine Dry Mix: Gradually add the Kodiak Buttermilk Power Cakes mix, stirring until a dough forms. Be careful not to overmix, which can toughen the cookies.
- Fold in Candy Corn and White Chocolate Chips: Gently stir in the candy corn and white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Scoop Dough on Baking Sheet: Using a cookie scoop or spoon, place dough onto a parchment-lined baking sheet, ensuring the dough fully covers any candy corn pieces touching the sheet to prevent melting on the bottom.
- Chill the Dough: Refrigerate the scooped cookies for at least 30 minutes to help the cookies hold their shape while baking, or freeze for 10 minutes for a quicker option.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
- Bake Cookies: Bake the chilled cookies for 9 to 11 minutes, or until the edges are lightly golden. Be careful not to overbake to maintain a soft, chewy texture.
- Cool and Serve: Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the cookie dough helps prevent candy corn from melting and keeps cookies from spreading too much in the oven.
- For best results, avoid placing candy corn directly on the baking sheet without dough covering it.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen after baking for up to 3 months; thaw at room temperature before serving.
- Adjust bake time slightly if you use larger or smaller scoops of dough to ensure even baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: white chocolate, candy corn, Halloween cookies, autumn dessert, soft cookies, festive cookies
