Calling All Candy Corn Fans! You'll Love These Cookies
Candy corn fans, this one's for you! These chewy candy corn cookies are the perfect Halloween treat to enjoy leading up to October 31. It's also a great way to use up leftover candy after the big day has come and gone! Guaranteed to be a hit at a fall bake sale or on a Halloween dessert menu, it's a fun food idea that will spook everyone in the best way possible. These festive Halloween cookies are especially tasty paired with a tall glass of milk and scary movie marathon. (Have even more Halloween candy that needs to be eaten up? Try making Halloween cheesecake bars or Halloween brownies!)
How do you make sure the candy corn sticks to the cookies?
It's important to press the candy corn into each cookie immediately after the cookies come out of the oven. If the cookies cool too much before you add the candy, it won't stick as well.
Can you freeze candy corn cookie dough?
Yes! The best way to freeze cookie dough is scooped into balls. Place the dough balls on a parchment-lined baking sheet and place the sheet in the freezer. Once the dough balls are frozen solid, transfer them to a zip-top bag. The dough will stay good for up to two months in the freezer. The cookies can be baked from frozen, so there's no need to thaw the dough first.
What's the best way to store candy corn cookies?
Once the cookies have cooled completely, place them in an airtight container and store them at room temperature. The cookies will stay fresh for up to four days.
How do you keep cookies from spreading?
The best way to keep these fall cookies from spreading too thin during baking is to refrigerate the dough first. This firms up the dough so it'll spread more slowly in the oven. A chilled dough will also be much easier to scoop.
What makes a cookie chewy?
Chewy cookies have a lot more moisture in the dough than cake-y cookies. In this recipe, there's more brown sugar than white (the molasses in the brown sugar adds moisture). A small amount of cornstarch also helps to keep the cookie soft. It's a perfect match for the candy corn: The dough is dense enough to keep the candy from sinking and both have a similar chewy texture.
Is white chocolate really chocolate?
White chocolate doesn't actually have any cocoa in it, which takes it out of the "strictly chocolate" category. It's made with cocoa butter (the natural fat from cocoa beans) and sugar.
Yields: 2 dozen
Prep Time: 20 mins
Total Time: 3 hours
Ingredients
3/4 c.
unsalted butter, melted and cooled slightly
3/4 c.
light brown sugar
1/4 c.
granulated sugar
1
large egg
1
large egg yolk
2 tsp.
vanilla
2 1/4 c.
all-purpose flour
2 tsp.
corn starch
1 tsp.
baking soda
1/2 tsp.
kosher salt
3/4 c.
white chocolate chips
2/3 c.
candy corn
Directions
In a large mixing bowl, whisk together the butter and sugars until combined. Whisk in the egg, egg yolk, and vanilla until combined.
In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Add the flour mixture to the butter mixture in two batches, stirring with a spatula until combined after each. Stir in the white chocolate chips. Cover the bowl with plastic wrap and chill for 2 hours (or up to 3 days).
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Using a 2 tablespoon sized cookie scoop, scoop the cookies, leaving the base flat, and place them 1 1/2 inches apart onto the baking sheets.
Bake the cookies, in batches, until the edges are light golden brown, 11 to 13 minutes. Immediately place 3 candy corn pieces on top of each cookie. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Tip: The dough can be made up to three days ahead, then scooped and baked when ready.
You Might Also Like
