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 cookies.. I'm so making these, but only once a year!

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 cookies.. I'm so making these, but only once a year!

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 cookies.. I'm so making these, but only once a year!

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 cookies.. I'm so making these, but only once a year!

candy corn cookies.. I'm so making these, but only once a year!

candy corn cookies.. I'm so making these, but only once a year!

Print Print Recipe

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 (or salted peanuts)

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 (or peanuts), 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

Cranberry and White Chocolate Cookies

Cranberry and White Chocolate Cookies

Maraschino Cherry White Chocolate Cookies

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

Softbatch Funfetti Sugar Cookies – From scratch, not a mix. So soft, buttery, tender

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?

   

174 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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    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

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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

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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

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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. #
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    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. #
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    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. #
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    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

      • Lynn Alvarez replied: — September 28th, 2014 at 7:48 pm

        What is your technique for getting the candy corn inside the cookie, only? I made these today after chilling overnight. I will admit I didn’t see the part about not having the cc touch the sheet. But, in thinking about this… is is better to add the cc after you make the dough into balls and then put them in the middle? My teenagers ate nearly the whole batch today… that dentist frenimy is coming my way.

        • Averie Sunshine replied: — September 29th, 2014 at 3:51 am

          My ‘technique’ was just to lift up the bottom of each mound of dough, examine, and make sure no CC’s were bare/exposed or could possibly touch the baking sheet (Silpat) and just reposition or shield with dough on those critical areas if there were some CC’s exposed. Nothing too fancy! Glad your teenagers devoured them!

  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. #
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    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. #
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    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

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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

  15. #
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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

  16. #
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    Jody — July 23, 2014 at 9:26 am

    Candy Corn is my favorite vegetable…looking forward to baking these in the fall when the 1st harvest of Candy Corn appears!

    Reply

    • Averie Sunshine replied: — July 23rd, 2014 at 12:31 pm

      It’s my favorite veggie, too! Can’t wait til I see the harvest. Should be any day now, knowing Target and the grocery stores. They’ll have Xmas decorations out any minute, too :)

      Reply

  17. #
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    Erika — September 8, 2014 at 3:35 pm

    I am freaking out on these cookies! They look amazing–I need them NOW! :-)

    Reply

  18. #
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    Karen — September 12, 2014 at 4:31 pm

    These cookies turned out nothing like the photo. After 2 pans of the candy corn melting all over the place and struggling to get them off the pan despite following the directions, I trashed them. I’m so disappointed :(

    Reply

    • Averie Sunshine replied: — September 12th, 2014 at 7:42 pm

      Sorry that you didn’t have good luck. Did you read the part where I discussed making sure the candy corn wasn’t touching the baking sheet? That really is key in making sure the candy corn doesn’t melt and to have it shielded with dough. It takes a little bit of time to strategically place the dough and tuck the candy corn inside, but it’s really a big secret to make sure the candy corn doesn’t melt all over.

      Reply

  19. #
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    Amy — September 12, 2014 at 8:40 pm

    These amazing cookies are baking as I type. I just couldn’t wait to share how delicious they are. I used butterscotch chips instead of white chocolate chips and completely omitted the drizzle on top. I will be making these again this weekend. Thanks Averie!!

    Reply

    • Averie Sunshine replied: — September 12th, 2014 at 10:32 pm

      Oh I’m so happy you love them! Thanks for writing to tell me and that you’re going to make them again! Butterscotch would be great in these I bet! They sound wonderful!

      Reply

  20. #
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    Katharine Barney — September 13, 2014 at 5:05 pm

    These are very very good cookies! I ran across them while in Pintrest, and just had to try them. I have to play around with how big the cookies are because my first batch was a little under done. This is definitely something I will make again.

    Reply

    • Averie Sunshine replied: — September 14th, 2014 at 1:20 pm

      Glad you’ll make them again and yes, based on size of dough balls, oven variances, etc 1 to 3 minutes can really impact things and so always tweak as necessary!

      Reply

  21. #
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    Brooke — September 21, 2014 at 11:12 am

    I recommend reading all of the instructions before starting lol. I skipped right to the ingredients, went out and bought what was required and began. It wasn’t until my first batch failed miserably that I looked over the instructions to see that the dough is to be refrigerated before. Thus, I attempted again later after the dough how been refrigerated. Unfortunately it still did not work for me. The cookies were stuck to the wax paper like crazy, even when I used Pam. I’m not the most skilled baker and I guess I would call myself a beginner so maybe this recipe is for the more slightly advanced. I can’t argue with the taste of the cookies though. The bits I managed to scrape off the pan were delious and I wish they worked out for me!

    Reply

    • Averie Sunshine replied: — September 21st, 2014 at 5:35 pm

      The cookies were stuck to the wax paper like crazy, even when I used Pam. <— EEK! WAX PAPER is not what you should ever bake on. Parchment paper, fine. Wax, never. The wax will melt and everything will stick to it.

      So I surmise that this was a ‘beginner baker’ (as you called yourself) error and not an error with my recipe. Now you know and probably won’t ever do it again. Glad you at least got a few good little bites!

      Reply

  22. #
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    Shari Kelley — September 24, 2014 at 6:48 pm

    Averie, I just wanted to say thank you from the bottom of my heart for this cookie post. I made them this week, and they turned out perfectly. I appreciate that you take the time to teach how to do things, and the reason behind why you do them. I have been very frustrated by flat cookies for so long. Your insight was extremely helpful.

    Reply

  23. #
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    April — October 3, 2014 at 12:00 pm
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    Lisa Augustine — October 6, 2014 at 2:41 pm

    Yum!!! These were the Best cookies I have ever made!! I followed the directions and made sure NO candy corn touched the pan. I doubled the batch and my family devoured them!!! Thank you!!!

    Reply

    • Averie Sunshine replied: — October 6th, 2014 at 3:37 pm

      Thank you for the glowing review and so happy they’re the BEST cookies you’ve EVER made! Such high praise and thank you for letting me know they were a big hit!

      Reply

  25. #
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    Sherry Sloan — October 8, 2014 at 6:02 am

    These candy corn cookies sound really great but I wish there was a printable recipe. My printer keeps balking at printing one page out of 58 so I guess I won’t

    Reply

    • Averie Sunshine replied: — October 8th, 2014 at 11:33 am

      There is a print button within the recipe section itself. A small circular icon in the right hand corner. Perhaps you’d like to try that. It should be 1-2 pages, max.

      Reply

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    Leslie Eastman — October 11, 2014 at 11:26 am

    I made these cookies, which were not difficult at all because I followed all your directions. These will be a new autumn favorite. I will note one practical tip — some of the candy corns did melt on my PAM-spray infused cookie sheets. I boiled water, filled the sheets with it, and used a scrub-brush. The sheets came out perfectly clean in 1 minute.

    Reply

    • Averie Sunshine replied: — October 11th, 2014 at 1:45 pm

      Thank you, Leslie, for trying the recipe (as I wrote it..haha!) and glad that it worked out perfectly for you! Great tip and since candy corn is water-soluble (it’s just sugar really) not surprising it came off pretty easily with a little boiling water. I use Silpats and really NOTHING sticks to those, so I don’t even recall what cleanup was like on these other than maybe just wiping with a paper towel? Glad these are a new fall favorite for you!

      Reply

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    Kathryn — October 17, 2014 at 9:20 am

    I’m still waiting for my cookies to cool completely, but I had to eat a broken one already (darn). It was delicious! I really thought that I had inspected every cookie to make sure no cc was showing, but almost all had melted cc when I took then out. Do you think that it was because my cookies were in ball form in the refrigerator, and then when they warmed in the oven the cc became exposed or fell to the side? Fortunately, no burning, but the were really tough to get off of the cookie sheet, even with a lot of spray. Any tip you could give for shielding? Maybe a layer of dough sans cc under each cookie?

    Reply

    • Averie Sunshine replied: — October 17th, 2014 at 9:53 am

      Maybe a layer of dough sans cc under each cookie? = yes, exactly! That is what I instructed in the recipe. Good luck and enjoy your cookies!

      Reply

      • Kathryn replied: — October 17th, 2014 at 11:33 am

        Somehow I didn’t understand that when I read shield with a pinch of dough. I think my pinch was too small. What I really needed was a thicker layer across the entire bottom. Next time for sure. These are more complex than most cookies I make, so I need the extra guidance. Thanks for your reply. I’m sure it must take a lot of your time. Best wishes!

        • Averie Sunshine replied: — October 17th, 2014 at 3:17 pm

          It takes a crazy amount of time to answer all the baking questions I get, yes! :) Hours and hours per day!

          What I really needed was a thicker layer across the entire bottom. = YES. No exposed candy corn touching the baking sheets, that’s what I wrote and if you do that, you will be just fine. Enjoy!

  28. #
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    Claire — October 19, 2014 at 10:22 pm

    These cookies changed my life.

    Reply

    • Averie Sunshine replied: — October 20th, 2014 at 2:39 am

      AWESOME!! Thanks for trying the recipe!

      Reply

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    Kerri — October 21, 2014 at 2:40 pm

    I baked these up today, and while they baked up great, I am sad to say I wasn’t crazy about them :( The cookie dough is amazing, and I liked the candy corn, but I thought the white chocolate overpowered the cookies. We thought the dough to stuff ratio was off too, too much stuff for the amount of dough. I think they would have been perfect for me if I had left out the white chocolate chips.

    Reply

    • Averie Sunshine replied: — October 21st, 2014 at 2:46 pm

      Thanks for trying them and if you thought the white chocolate was the only thing standing in the way of these being totally perfect, that’s an easy fix to omit next time given your personal preferences…everyone’s different and while I love it as do so many others who’ve tried these, just make that tweak next time and you’re set!

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    Elyse Salpeter — October 21, 2014 at 6:49 pm

    Sigh, I made these and they completely fell apart. Not one of them would retain their shape. I don’t think I let them sit in the fridge long enough. BUT, that said, they were really delicious and the candy corn is like this yummy, chewy toffee. I just wish I knew what I did wrong.

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    heidijfw — October 22, 2014 at 5:09 pm

    I loved these cookies, but I did make a change….. I used salted peanuts instead of white chocolate. Every harvest party I go to has bowls of that combo sitting around. The salty/ sweet combo was delicious! Thank you for the base, great directions, and inspiration!

    Reply

    • Averie Sunshine replied: — October 22nd, 2014 at 5:37 pm

      salted peanuts + candy corn = GREAT IDEA! Love that. Cuts the sweetness of the candy corn without adding more with the white chocolate…stellar idea! I’m going to make a note of this in the recipe! Glad the directions, base, and everything inspired you!

      Reply

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    Amanda — October 25, 2014 at 7:25 am

    Would whole milk work instead of cream or half and half?

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    ghostfaceknitter — October 27, 2014 at 10:10 am

    thank you so much for sharing. a certain ‘goth’ IG celeb would never share her candy corn cookie recipe and now i’m so happy i FINALLY can make these successfully.

    THANK YOU IT’S A HALLOWEEN MIRACLE!

    Reply

    • Averie Sunshine replied: — October 27th, 2014 at 3:02 pm

      Happy to help and if you try them, LMK!! Didn’t know there was any famous goth celeb not sharing a recipe, but now you have mine!

      Reply

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    Tracy Chabala — October 27, 2014 at 6:04 pm

    These cookies are dynamite and you gave some great tips that helped save me from a melted candy corn disaster. I work as a professional pastry chef/pastry cook AND a food writer, and I’ve tried and madecountless cookies — these are stellar! :)

    Reply

    • Averie Sunshine replied: — October 27th, 2014 at 8:50 pm

      Thanks for your high praise, Tracy! It means a lot knowing that a professional pastry chef/cook and food writer gives these a big stamp of approval!

      I’m sure you, as I have, have literally made thousands of cookies in your day and glad these were dynamite for you!

      Reply

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    Gina Patriarca — October 27, 2014 at 7:45 pm

    I made this recipe, exactly as written, and while they tasted great, they were a pain to make and an even bigger pain to clean up. I made sure no candy corn was showing, didn’t matter, they spread, melted and burned. They were watery messes, despite chilling for 24 hours. While I appreciate your detailed instructions and “warnings”, following them to a tee did not equal the same results. Too bad, I was really wanting these to work! If I ever try them again, I think I will decrease the candy corn amount. Thanks for sharing!

    Reply

    • Averie Sunshine replied: — October 27th, 2014 at 8:48 pm

      Lots of people have had great success with the recipe as you can see by reading through the comments and I’m glad you enjoyed the taste.

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    Vikki — October 28, 2014 at 10:09 pm

    Found this recipe on pin

    Reply

    • Vikki replied: — October 28th, 2014 at 10:14 pm

      I’m so sorry, fat fingers! Found this recipe on Pinterest and had I comment that this recipe is flawless!! Made them for a fall harvest party for teens, along with many other delicious fall treats, but these were by far the biggest hit with everyone. Literally came out perfect, just like the pic. Thank you so much!!

      Reply

      • Averie Sunshine replied: — October 28th, 2014 at 10:55 pm

        Literally came out perfect, just like the pic. <— AWESOME! Glad to hear that! And glad to hear that among teens (who can be picky sometimes!) these were the biggest hit! Thanks for the compliments & trying the recipe!

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    Babet — October 29, 2014 at 10:49 am

    I made these yesterday and took them to work today. I live in Holland and most people have never heard of candycorn but they LOVED it! Seriously the best cookies ever, I’m going to make every combination possible in the next months. Thank you so much for sharing this recipe :)

    Reply

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    Lauren G — October 30, 2014 at 9:08 am

    I made these this week and they have been a huge hit with everyone who has tried them. I love the soft, sugar-cookie like dough with the candy corn. Great idea!

    Reply

    • Averie Sunshine replied: — October 30th, 2014 at 2:09 pm

      Glad they worked out great for you and that they’ve been a huge hit with everyone!

      Reply

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    Cindy — October 31, 2014 at 4:43 pm

    My husband loves candy corn so I made these for him tonight. He went nuts over them! I added the candy corn (3 pieces per cookie) as I was flattening the mounds, just squishing them in until they were partially covered with the dough. They came out perfect! Can’t wait to try some of your other cookie recipes. Thanks for sharing. Happy Halloween!

    Reply

    • Averie Sunshine replied: — October 31st, 2014 at 11:00 pm

      added the candy corn (3 pieces per cookie) as I was flattening the mounds, just squishing them in until they were partially covered with the dough <— great thinking!

      Glad they came out great for you and if you try other recipes, LMK!

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    Hannah S. — November 3, 2014 at 8:32 pm

    I really want to do this recipe but I have sticks of Parkay and no butter. Can I use that instead? Thanks!

    Reply

    • Averie Sunshine replied: — November 4th, 2014 at 5:25 pm

      I worry that the cookies will spread with Parkay, but….you can always try it. I would add an extra 1/4 cup or so of flour as insurance against spreading. May or may not help you a little!

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    Chenea — November 16, 2014 at 3:28 pm

    I just made your cookie recipe today to take to friendsgiving tonight with my church small group, but they are still almost balls after i cooked them. Do you have any suggestions? I wonder if I just needed to flatten them more before I bake them? I tried to squish the second batch down more, but b/c they were frozen (I didn’t have enough time to let them chill, so I put them in the freezer) they wouldn’t flatten any. Ok, maybe that’s why they cooked different? B/c they were frozen? haha If you have any suggestions I would love to try them again. My husband loovvves candy corn! I was pumped to try these. Thank you!!

    Reply

    • Averie Sunshine replied: — November 16th, 2014 at 3:33 pm

      I think because they were frozen you probably should have baked them a bit longer and they likely would have flattened out as they baked. However, you maybe would want to flatten them a bit more as well to help encourage them to flatten.

      Reply

      • Chenea replied: — November 17th, 2014 at 10:40 am

        Well, despite their original appearance they turned out delicious! Everyone went on and on about how good they were! They ended up flattening out a little more as they cooled. I did take your advice and bake the second batch a little longer and that worked great! Thanks for the awesome recipe! I’m sure I will be making them every year as candy corn is my husband’s favorite candy! :)

        • Averie Sunshine replied: — November 17th, 2014 at 1:59 pm

          Glad they were a hit and that you’ll make them again next year and that the 2nd batch with slightly longer baking time was even better!

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