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
Scale
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
