Halloween Leftovers, Part Two – Candy Corn Cookies

So I know that this post has the implications that I am making something out of leftovers.

But that’s not true. I bought these candy corn explicitly for these cookies.

candy corn

They were earmarked for these cookies and the leftovers were actually a bonus because I got to eat them all. I am lucky enough to not know anyone that likes candy corn.

Well if they do then its not really around long enough for me to find out.

However, these candy corn cookies did not turn out like the pictures on this blog. It was actually quite unfortunate how badly these cookies turned out aesthetically.


I am not going to edit this picture because I want to show how truly pitiful they came out. I tried multiple times to make these cookies. I even put the candy corn in the center of the dough ball like the previous blog mentioned to do.

But they came out like the above picture with blobs of melted candy corn oozing from the sides of the cookies. The one good thing that came from these little guys is that I found out that I love melted candy corn. Chewy, melty goodness.

Candy Corn and White Chocolate Cookies

Attempted reproduction of this recipe here

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 half-and-half

2 cups all-purpose flour

2 teaspoons corn starch

1 teaspoon baking soda

1/2 teaspoon salt

2 cups candy corn

1 cup white chocolate chips

To make the cookies:

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.

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.

Add the candy corn, white chocolate chips, and mix until just incorporated.

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.

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.

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