Candy Corn and White Chocolate Softbatch Cookies

White Chocolate Candy Corn Cookies — These Halloween cookies are PACKED with candy corn and white chocolate chips. They’re easy to make and are always a hit with the kids! 

candy corn cookies recipe

Creating These Candy Corn 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-sized Snickers, or so-called ‘good’ candy, used to toss out candy corn.

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.

I used a dough base I haven’t used in about a year. It’s one I used for both my Maraschino Cherry White Chocolate Cookies and my Cranberry and White Chocolate Cookies, which are cookies inspired by my Cranberry Bliss Bars. I like this dough base for recipes where I want a softer, lighter, more delicate and tender dough, and when white chocolate is involved.

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.

candy corn cookie on wooden surface

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.

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.”

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.”

halloween cookies stuffed with candy corn and white chocolate chips

What’s in These Candy Corn Cookies? 

To make this candy corn recipe, you’ll need: 

  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Cream or half-and-half
  • All-purpose flour
  • Cornstarch
  • Baking soda
  • Salt
  • Candy corn
  • White chocolate chips

candy corn cookies on wooden surface

How to Make Candy Corn Cookies

To make these Halloween cookies, you’ll first need to cream together the butter, sugars, egg, and vanilla. Add the dry ingredients to the mixture and stir until just combined, then gently fold in the candy corn and white chocolate chips. 

Then, scoop out the dough. I made 20 mounds of dough, each about 2 heaping tablespoons of dough. Because the candy corn and white chocolate 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.

Once you’ve formed the cookie dough balls, they need to chill in the refrigerator for at least 3 hours. Once the dough has been chilled, you’re ready to bake the cookies. 

I bake these candy corn cookies for just over 9 minutes. They’ll look very pale, glossy, and underdone, but they 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.

halloween cookies stuffed with candy corn and white chocolate chips

Can I Freeze Candy Corn Cookie Dough? 

Yes, absolutely! I would freeze the dough itself once rolled into mounds, and from there it will keep for probably 3 to 4 months in the freezer. You can bake the cookie dough balls from frozen (no need to thaw). 

Can I Add Other Mix-Ins? 

Yes, but I wouldn’t add more than 2ish cups of mix-ins total. Otherwise your cookie dough will be impossible to shape into balls. 

candy corn cookies stacked on top of each other

Can I Make These Cookies Gluten-Free? 

I haven’t tried that myself, so I can’t say for sure. Try making these with a gluten-free flour blend intended for baking and see how they turn out! 

Can I Make These as Cookie Bars? 

I haven’t tried this exact recipe as candy corn cookie bars, but I do have a recipe for Candy Corn White Chocolate M&M’s Blondies you might like. 

white chocolate candy corn cookie cut in half

Can I Omit the Cornstarch? 

Technically, yes. However, I can’t guarantee that your Halloween cookies will turn out exactly like mine did if you omit the cornstarch. If you make these candy corn cookies without the cornstarch, please leave me a comment down below letting me know how they turn out! 

Can I Scale Back the Amount of Mix-Ins? 

Yes, feel free to add less chocolate chips and candy corn, if desired. I like these cookies as is, but I know everyone has different tastes, so tweak this recipe as desired. 

stack of five candy corn cookies

Tips for Making Candy Corn Cookies

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.

To make sure none of the candy corn is touching the baking tray, I simply check the bottom of the chilled cookie dough balls and push any stray candy corn pieces into the center of the dough as needed. Exposed candy corn on top of the cookie dough balls should be fine, but you don’t want any coming in contact with the hot baking tray. 

Also note that you can use salted peanuts in place of the white chocolate chips. Peanuts balance out the sweet candy corn perfectly and make these Halloween cookies salty-sweet. 

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!

White Chocolate Candy Corn Cookies

White Chocolate Candy Corn Cookies

These candy corn cookies are PACKED with candy corn and white chocolate chips. They're easy to make and are always a hit with the kids! 

Yield: 20 medium cookies
Prep Time 10 minutes
Cook Time 9 minutes
Chill Time 3 hours
Total Time 3 hours 19 minutes


  • 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 (10 to 11 ounces)
  • 1 cup white chocolate chips (or salted peanuts)


    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.
    5. 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.
    6. 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.
    7. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 236Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 86mgCarbohydrates: 38gFiber: 0gSugar: 28gProtein: 2g

More Halloween Desserts: 

Lofthouse Soft Sugar Sprinkle Cookies — The texture of these cookies is similar to Lofthouse-Style sugar cookies. They’re buttery soft and light, without being airy or cakey.

Candy Corn and White Chocolate Blondies — The blondies are super soft, slightly chewy, and buttery. The candy corn stays chewy after it’s baked and the contrast of the dense, moist, tender bars against the chewy candy corn is great.

Soft and Chewy Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract, the cookies beautifully showcase the flavors of fall.

Chocolate Peanut Butter Candy Bars — The bars are no-bake, easy, loaded with bold peanut butter flavor, and plenty of chocolate. There’s both a layer of melted chocolate and assorted candy bar pieces adorn the top.

Chocolate Chip M&M’s Halloween Cookies — Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with M&M’s and chocolate chips!

Loaded Halloween Cream Cheese Brownies – Ultra fudgy, rich brownies topped with a layer of orange cream cheese, sandwich cookies, and chocolate chips!

Pumpkin Chocolate Chip Brownies – Rich, fudgy brownies topped with pumpkin and chocolate chips!

220 comments on “Candy Corn and White Chocolate Softbatch Cookies”

  1. These are the best cookies I have ever made and eaten!! To die for! My sister kept eating the dough so I am shocked they even made it into the fridge to chill. I had 5 right after they were done cooling haha they just looked so beautiful. The cooking time is spot on. I left a tray in for 11 minutes because the tops were so light but the bottoms got golden brown. 9-10 is the perfect time. I used chocolate covered peanuts, doughnut flavored candy corn, sprinkles and white chocolate chips! The candy corn melted a bit around the edges and got caramelized like creme brûlée. It was pure sugary heaven. I am a huge candy corn fan and you made me love them even more. I even sandwiched a few with buttercream because I like my sugar with a side of sugar haha Thank you so much for this recipe! I will be making it for the rest of my life!!! If you are reading this, make them! You wont regret it!!

    Rating: 5
  2. I made these yesterday to go with Halloween drinks and my friends ate them in about ten minutes flat. And most claimed that they usually don’t like candy corn! I wish I had doubled the recipe and hid some away for myself because I am still dreaming of them. Two notes: First, I omitted the cornstarch and I could not see anything wrong with the structure or the texture of the cookies. That said, this was my first time making them so I wouldn’t know the difference. Second, I added the candy corn to each individual cookie mound and none of it melted or spilled. Right before I put the trays in the oven, I stuck a few pieces in each cookie mound, making sure to put them all in the middle. Then, right when they came out of the oven, I added a couple more pieces to the top of each cookie. All the candies maintained their shape. A little extra work but definitely worth it for appearance and taste!

    Rating: 5
    • Thanks for the 5 star review and glad they were gone in 10 minutes flat!

      Glad to know that without cornstarch they were still great. And I think your technique of adding the candy corn to each cookie is great with no melting or spilling!

  3. I made them with candy corn, peanuts, and chocolate chips, and they were amazing. I did have to let them sit on the pan for more like fifteen minutes, though, or they totally fell apart. Even then I wasn’t sure they’d set up, but they were absolutely perfect when completely cooled.

    Rating: 5
  4. Can I use salted butter?

  5. I’m rating a 4 because I’m not sure where I went wrong but a lot of the candy corn melted, I think maybe I’ll use less candy corn next time because it was difficult to keep them tucked away. But the taste is AMAZING!!!!

    Rating: 4
  6. looks yummy! would love to ty- any alterations at a high altitude?

    • Since I don’t bake at high altitude I really can’t offer any specific advice. I’d say start by trying what you normally when baking cookies if there are tricks that you know work well.

  7. The POWER of this cookie dough is truly amazing. A few years back, I tried this recipe and failed miserably. This time around, and the few before this one, I’ve utterly fallen in love with this dough. It is everything I want in a cookie – somewhat flat, soft and chewy, moist when out of the oven and simply impeccable! The half and half milk changes EVERYTHING and I don’t think I’ll ever be over it!

    Rating: 5
  8. Do you have to use corn starch?

  9. If you used the different colored candy corn and put a little orange food coloring in the mix – it would look like vomit. My warped friends would love that…

  10. As always, Averie has given us another excellent recipe. I divided the batter and did 1/2 with white chips and 1/2 with semi-sweet. They are awesome, a definite keeper

  11. If I wanted to make these into pumpkin cookies (instead of just a regular flavor cookie), what would be the best way to go about it? Adding pumpkin spice and/or canned pumpkin puree?

  12. Hi, Averie! I LOVE these cookies! Quick question: do you have any idea how the dough, or even the baked cookies themselves, freeze? Scared if I make them, I’ll eat all of them! ;) Thanks!

  13. Found this recipe three years and make them every Fall. They are always a huge hit. I think it’s the delicious dough! I’m not even a candy corn fan!

  14. I love making these cookies in October, they’re definitely a favorite among my friends, but I’ve learned the best way to handle them is with parchment paper (or a silpat, probably) because even when you’re cautious, candy corn can seep out and be a nightmare on your baking sheets.

    • I love that these are an annual tradition for you, and yes absolutely must use a Silpat or parchment because as you said, even when you’re careful, there’s nothing like molten sugar to wreak havoc on your baking sheets!

  15. I just made these today for National Candy Corn day!! They are so amazing, I’m so excited to share them with my friends! Thanks so much Averie, I absolutely love all of your recipes! :) 

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