Candy Corn and White Chocolate Softbatch Cookies

Candy corn. Oh, the memories of a few pieces clanking against the bottom of my trick-or-treating bucket.

On Halloween houses that ran out of Fun-Size Snickers or so-called ‘good’ candy used to toss out candy corn.

Candy Corn and White Chocolate Softbatch Cookies - Fun & Easy Recipe at averiecooks.com

After seeing it recently appear in stores for the season I promptly tossed it into my cart not knowing for sure what I was going to make with it.

I baked it into the most soft, tender, buttery cookie dough base in my cookie arsenal. And then I added white chocolate chips.

Candy Corn and White Chocolate Softbatch Cookies - Fun & Easy Recipe at averiecooks.com

I used a dough base I haven’t used in about a year. It’s one I used for both Maraschino Cherry White Chocolate Cookies and Cranberry and White Chocolate Cookies, which are cookies inspired by my Cranberry Bliss Bars {Starbucks Copycat Recipe}.

I like this dough base for recipes where I want a softer, lighter, more delicate and tender dough, and when white chocolate is involved.

Candy Corn and White Chocolate Softbatch Cookies - Fun & Easy Recipe at averiecooks.com

This dough is slightly sweeter and creamier than my trusty chocolate chip cookie dough base. Candy corn would have been fine in that base too, but it really shines in this dough.

The dough is reminiscent of Lofthouse cookie dough, minus the cake flour. It calls for 2 tablespoons of cream or half-and-half which isn’t much, but the milk really tenderizes the dough and it just melt in your mouth.

When I had previously used this base, I hadn’t yet hopped on the cornstarch bandwagon. So this time around I added two teaspoons, like I do with most of my cornstarch cookies. It helps create a softbatch-style cookie that’s so soft and supple, without turning cakey.

Candy Corn and White Chocolate Softbatch Cookies - Fun & Easy Recipe at averiecooks.com

I’ve used cornstarch in at least 15 different cookie recipes, including Chocolate Chip and Chunk CookiesPeanut Butter Coconut Oil CookiesM&Ms CookiesSnickers CookiesTwix Bar CookiesCaramel Corn Chocolate Chip CookiesSmores CookiesLofthouse Cookies, and more.

I made 20 mounds of dough, each about 2 heaping tablespoons of dough. Because the candy corn and chips are bulky, the raw dough mounds look quite large before being baked, but in the oven and as the dough cooks down around the candy corn and chips, the cookies flatten and turn out to be of average size.

Candy Corn and White Chocolate Softbatch Cookies - Fun & Easy Recipe at averiecooks.com

I baked them for just over 9 minutes and they’ll look very pale, glossy, and underdone, but set up dramatically as they cool. Because this dough base is so buttery, baking longer than about 10 minutes could result in the undersides become overly browned.

This is very, very important. Do not allow the candy corn pieces to lay directly on your baking tray and shield the candy with a pinch of dough. Candy corn is prone to burning, melting, and turning into a hot, crispy, lacey mess if baked directly on a hot tray.

The candy corn that’s in the interior of the cookies should not melt or run, provided your dough was chilled before baking.

After baking, it takes on a slightly chewier texture that’s scrumptious.

Candy Corn and White Chocolate Softbatch Cookies - Fun & Easy Recipe at averiecooks.com

I had no idea my 6 year old loved candy corn as much as she did until she went nuts over it these cookies. Growing up with more sugar in our house than in many bakeries, she’s usually pretty immune to what I make. Like me, it takes quite a bit to get her excited anymore.

After one of these she said, “Mom, I’m going to be thinking about these cookies all day tomorrow at school.”

Candy Corn and White Chocolate Softbatch Cookies - Fun & Easy Recipe at averiecooks.com

I said, “Well sweetie if you want another one now, go for it.”

If I had a 6 year old metabolism, I’d have seconds when fresh cookies were involved.

But she said, “No, I’d rather not so I can dream about them all day tomorrow.”

Candy Corn and White Chocolate Softbatch Cookies - Fun & Easy Recipe at averiecooks.com

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Candy Corn and White Chocolate Softbatch Cookies

An abundance of candy corn and white chocolate chips add texture and an extra pop of sweetness to these softbatch-style cookies. They're so soft, buttery, tender, and just melt in your mouth. The dough uses both cornstarch and cream, which help keep the cookies supple, light, and extra soft without being cakey. If you're wondering what to do with all the leftover Halloween candy corn, this recipe will help take it off your hands. Baking this dough longer than about 10 minutes could result in undersides of cookies become overly browned. Strategically place candy corn so that it's not baking directly on cookie sheet because it will melt, burn, or turn runny if it is. The candy corn pieces need to be in the interior of the cookies, shielded and buffered by dough.

Yield: about 20 medium cookies

Prep Time: 10 mintues

Cook Time: 8 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

1/2 cup unsalted butter, soften
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 tablespoons cream or half-and-half
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste
1 1/2 cups candy corn (1o to 11 ounces)
1 cup white chocolate chips

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
  2. Stop, scrape down the sides of the bowl, and add the next 5 ingredients (through optional salt), and mix on low speed until just incorporated, about 1 minute; don't overmix.
  3. Add the candy corn, white chocolate chips, and mix until just incorporated.
  4. Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 20). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Important note - Strategically place candy corn so that it's not baking directly on cookie sheet because it will melt, burn, or turn runny if it is. The candy corn pieces need to be in the interior of the cookies, shielded and buffered by dough.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 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 the baking sheet  for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 4 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Related Recipes

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Cranberry and White Chocolate Cookies

Maraschino Cherry White Chocolate Cookies

Maraschino Cherry White Chocolate Cookies @Averie Sunshine {Averie Cooks}

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Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at averiecooks.com

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Love these and the ones below it. Both are amazing cookies

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

Reese’s Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream - Similar to the cookies below, but chewier and heartier, and the dough has peanut butter, Reese’s Pieces, chocolate chips, and marshmallows before being frosted. Amazing cookies

Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream - Recipe at averiecooks.com

Reese’s Pieces Soft Peanut Butter Cookies

Reese's Pieces Soft Peanut Butter Cookies - Recipe at averiecooks.com

Sugar-Doodle Vanilla Cookies

White Chocolate Snickerdoodle Cookies

Peanut Butter Oatmeal White Chocolate Chip Cookies - An all-time favorite cookie

Peanut Butter Oatmeal White Chocolate Chip Cookies

Candy Corn Cookie Dough Pretzel Bites (No Bake)

Candy Corn Cookie Dough Pretzel Bites (No Bake)

Thanks for the entries in the Oster VERSA Performance Blender Giveaway ($300 Value) + 20 Favorite Blender Recipes

Do you like candy corn?

   

117 Responses to “Candy Corn and White Chocolate Softbatch Cookies”

  1. #
    51
    Jamie@Milk 'n' Cookies — October 8, 2013 at 3:49 am

    I can’t get over how soft and chewy these cookies look. I can almost taste them through the computer screen! And love that you incorporated candy corn into them. Every year, I forget just how much I love it!

    Reply

    • Averie Sunshine replied: — October 8th, 2013 at 10:32 am

      I can almost taste them through the computer screen! <– GOOD! that means I’ve done my job :)

      Reply

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    52
    Molly K Hoisington — October 8, 2013 at 5:10 pm

    These look so good! We could also try candy corn M&Ms! Have you tried those? Oh my GAWD they are amazing…and in these cookies….HEAVEN,! Thank you for the great ideas! Xoxoxo happy fall season!

    Reply

    • Averie Sunshine replied: — October 8th, 2013 at 6:26 pm

      yes I have and Target was sold out or I would have bought more last weekend!

      Reply

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    Valerie — October 10, 2013 at 9:41 am

    I have an unhealthy addiction to candy corn, and mellowcreme pumpkins. My dentist becomes a frenemy every October…maybe cookie form is more forgivable? ;)

    They look delicious!

    Reply

    • Averie Sunshine replied: — October 10th, 2013 at 11:33 am

      My dentist becomes a frenemy = you are the queen of great one-liners this morning. Love them! And thanks for all your comments today!

      Reply

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    Jaime — October 10, 2013 at 5:51 pm

    SOOOOOOOO GOOOD! These are fabulous cookies. The base itself is delicious, but when you add the chocolate and the candy corn it’s pure hevean!

    Reply

    • Averie Sunshine replied: — October 10th, 2013 at 8:12 pm

      Thanks, Jaime! I agree the base is heavenly. Every time I make this base I am always reminded why I love it and that I need to make it more! And yes, adding the white choc + candy corns just pushes it over the edge!

      I don’t know if you like Starbucks Cranberry Bliss Bars, and I have a link to them in this post. But if you keep the white choc in, and rather than using candy corn, throw in some dried crans, it’s a Bliss Bar in cookie form and crazy good cookies!

      Reply

  5. #
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    Nutmeg Nanny — October 10, 2013 at 6:30 pm

    These look incredible :) such a clever delicious way to use candy corn!

    Reply

  6. #
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    Melanie K. — October 13, 2013 at 11:03 am

    I just had to leave a comment and say thank you for all of your amazingggg cookie recipes. I’ve been baking things for a few years now but I never found a cookie recipe that I was wowed by. But then I found your blog and baked a few batches of your cookies and wow I feel like I’ve hit the jackpot!! I can’t wait to try more of your recipes. Thanks to you, I’ve found a passion for baking!

    Reply

    • Averie Sunshine replied: — October 13th, 2013 at 12:45 pm

      I love comments like these and I am glad to hear that because of me and my recipes, you’ve found a passion of your own. What a wonderful thing! And so glad you’re wowed by my cookie recipes. I am exceedingly picky when it comes to desserts, especially cookies, and am very selective about what I will post about. So glad you love these and others you’ve tried. Keep me posted and LMK what else you try!

      Reply

  7. #
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    Jenny — October 14, 2013 at 5:58 pm

    I just pulled these out of the oven. They are GREAT! I love the taste of the candy corn with the white chocolate. They are already a hit with the family, but we have to save them for a bake sale tomorrow. Yes, a little tricky to bake since the candy corn cannot touch the baking sheet. I felt like the candy corn ratio to dough was a bit much. What I’ll do next time is not even add the candy corn until they are ready to go into the oven, then just press a few into each cookie. Have you made these into bars? I’m wondering if I can just gently press the dough into a 9×13 and make them into bars? Great fall recipe! THANKS!

    Reply

    • Averie Sunshine replied: — October 14th, 2013 at 9:00 pm

      I have not made these into bars but I have a recipe on Wed that uses candy corn M&Ms and bars :) So stay tuned. SO GOOD! The recipe is softer and more like a blondie – like melt in your mouth soft – than it is cookie.

      I haven’t tried this dough base as a pan of bars. I don’t know how chewy/soft it will get. I love it as cookies; one of my faves, but not sure how it will behave in a pan. I can assure you my Wed. recipe stays soft like these cookies, but it’s in a pan.

      As for the candy corn/dough ratio being high, yes it is. You could scale it back to maybe 2/3 cup and then just strategically place the cc’s on the top. But part of the appeal is to have them baked INTO the cookies, so still add some cc’s to the batter, then press-on a few more on tops.

      Reply

  8. #
    58
    Allana — October 18, 2013 at 11:58 am

    Hi Averie,
    I noticed you do use cornstarch a lot. Could you use potato starch instead, or would it not have the same effect?
    Thanks!

    Reply

    • Averie Sunshine replied: — October 18th, 2013 at 12:04 pm

      Not sure because I’ve never tried. A big container of cornstarch is like 2 bucks (for a lifetime supply…haha!) so that’s what I use. I don’t know how interchangeable the two starches would or wouldn’t be in a cookie recipe. In something like gravy, I’d say go for it. Here, not sure…

      Reply

      • Allana replied: — October 20th, 2013 at 9:12 pm

        Thanks! You’re totally right, I should get over it and invest a couple bucks in buying some cornstarch. I had potato starch sitting around so figured I’d ask.

        On a side note, while I’m here, because this reminded me- thank you so much for mentioning using buttermilk powder in your sweet potato bread recipe. I had no idea that existed and often avoid buttermilk recipes. I feel like a whole new world has been opened up to me :)

        • Averie Sunshine replied: — October 20th, 2013 at 9:32 pm

          Oh I’m so glad you found that powder…yes, so helpful! And if you ever just have yogurt laying around and the recipe calls for say 1 c of BM, I would use about 1/4 to 1/3 c yogurt and then just top off with regular milk to hit 1 cup. Works every time :)

  9. #
    59
    Christine — October 21, 2013 at 5:12 pm

    Averie, these cookies were amazing! this is such a great dough recipe. I followed the directions closely and so glad I did. One thing I did experiment with was with the baking sheets: 1 with a silpat mat, and 1 with just cooking spray (really because I only have 1 silpat). The cookies that baked on the silpat came out better – retained their shape and less/no spread. I noticed that with the candy corn, the ones that ended up touching the sheet/silpat melted and created spreading vs. burned – but they were still good! I also might put let candy corn next time, it was hard making sure the dough covered them. But either way these are great, my office loved them!

    Reply

    • Averie Sunshine replied: — October 21st, 2013 at 5:20 pm

      I am thrilled to hear that you loved them! Yes baking on a Silpat is ALWAYS preferred to baking without (it gives the cookies traction and something to ‘grip’ so that they’re less prone to spreading) and yes the cc’s that touch the Silpat will melt and turn into ‘lace’ whereas if they touch a cookie sheet bare, likely to burn. So happy your whole office loved them! And yes a little less c.c. is totally fine. I had some extra to use in a bag and rather than holding back a little, I just added it all but you’re right, 1/4 cup less or so may make things easier :)

      Reply

  10. #
    60
    Tina Pryer — October 30, 2013 at 8:54 am

    This recipe has so many incorrect instructions. First, it takes a long time for prep due to the candy corn is too bulky for using the 2″ cookie scoop. I had to roll by hand & be sure none of the corn was showing through. Second, it takes longer than 9 minutes for baking. I had to guess at extra minutes & ended up baking for 14 minutes which they still did not look baked but took them out anyway. There was not a hint of brown on the bottoms even baking for 14 minutes. My oven bakes close to exact temps so it’s not the oven. It made approximately 2 1/2 dozen compared to 20 cookies. Besides this, the taste was great. That they did get right! Won’t be making them again though due to the prep time. That was the killer!

    Reply

    • Averie Sunshine replied: — October 30th, 2013 at 9:06 am

      That they did get right! <—’They’ is me. Yes I am a real person. And for me, I used a 2″-inch scoop heaping full, had no issues with needing to hand roll. Therefore my heaping scoops yielded 20 cookies, not 30. I can see if you made them exactly 2 tbsp/2-inches, you’d get 30, give or take. My prep time was not any longer than I indicated nor was my baking time. Everyone’s kitchens, skills, abilities, and speed at which they work varies so timelines are always approximate.

      Reply

  11. #
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    Alicia @NeverEverBeenSkinny — October 30, 2013 at 9:13 am

    Oh I have a work Halloween party tomorrow and I am so making these!

    Reply

    • Averie Sunshine replied: — October 30th, 2013 at 9:15 am

      Oh that’s great! Keep me posted and LMK what you and your coworkers think!

      Reply

  12. #
    62
    Kris — November 2, 2013 at 1:44 pm

    Love these cookies! My daughter chose these for her Halloween party at school and they were a hit! The white chocolate/candy corn combo is fabulous. My candy corn did melt and run down the sides of some of the cookies but I had no trouble with sticking (just used a greased cookie sheet) and the melted part hardened into its own chewy goodness. The only problem I found was that some of the cookies came apart around the candy corn when I was removing them from the cookie sheet. No worries, though. “I guess Mommy will have to eat that one. It broke.” :) Thank you so much for your great recipies and for feeding my baking obsession!

    Reply

    • Averie Sunshine replied: — November 2nd, 2013 at 3:40 pm

      Thanks for the great comment and praise, Kris! I’m glad the melted part hardened into its own chewy goodness. Sometimes it can turn into burnt ‘lace’ with a moon crater-like surface. lol

      And if you try to take them off the baking sheet too early (or just sometimes randomly), the cookie can tear at the fault line, i.e. where the candy corn in, there’s naturally going to be a weaker spot structurally so they can bend or break there but those broken cookies are great for mommy :)

      Glad these were a hit! In this post there’s a related recipe for this same dough with cranberries & white choc chips…SO good for the holidays!

      Reply

  13. #
    63
    Jennifer — November 4, 2013 at 3:26 pm

    How do you think it would turn out with milk chocolate chips instead of white? I am trying to use 3 bags of milk!

    Reply

  14. #
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    Lisa — November 6, 2013 at 12:41 pm

    I was looking for a great way to use leftover Halloween candy. Thanks–the recipe looks wonderful. But I must say the sweetest thing about this post was your daughter’s “dreamy” response! :)

    Reply

    • Averie Sunshine replied: — November 6th, 2013 at 4:37 pm

      Awww, that’s so sweet of you to say, Lisa. Thanks! :)

      Reply

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    kelly — December 6, 2013 at 5:51 pm

    Hi Averie! I mad these cookies today and needless to say they were a big hit! Although I forgot to put them in the fridge… They still turned out great!!!

    Reply

    • Averie Sunshine replied: — December 6th, 2013 at 6:21 pm

      Glad to hear that they still turned out great even w/out chilling the dough – excellent :)

      Reply

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