Bake a batch of these White Chocolate Candy Corn Cookies before the fall season is over! These candy corn cookies with white chocolate chunks are soft and chewy inside with a crispy, buttery edge. The sweet candy corn adds a butterscotch flavor to these white chocolate chip cookies, which makes them the perfect fall cookie recipe!
Chewy White Chocolate Chip Cookies with Candy Corn
Candy corn is one of those fall flavors people either love or hate. With its unique flavors of vanilla and marshmallow with a hint of salty butterscotch, I’m one of those who loves candy corn and it’s really the only halloween candy I buy this time of year.
Plus, even if I didn’t like it, candy corn is just so quintessentially fall and halloween that I think I’d purchase it just to have in a decorative candy dish. I’m a sucker for anything cute and festive and I absolutely know it’s my fatal flaw. Like these adorable Halloween Cookie Truffles? They’re so adorable I practically can’t resist them.
However, biased or not, blinded by adorable marketing techniques or not, I’m 100% certain these White Chocolate Candy Corn Cookies that are soft and chewy in the centers with a brown sugar, buttery edge are going to be one of your favorite Halloween cookies year after year! They begin with my favorite chocolate chip cookie base so you know these candy corn white chocolate cookies are going to be amazing!
Why We Love These Candy Corn Cookies For Halloween:
- Soft and Chewy: Melted butter and brown sugar makes this such a soft and chewy cookie recipe.
- White Chocolate Chunks: We use chopped white chocolate chunks instead of white chocolate chips, because white chocolate candy bars (like Ghirardelli) are much tastier than white chocolate chips (often white chocolate chips have additives that give them a bit of a fake flavor).
- Sea Salt: Salt really enhances the flavor of desserts, especially sweet desserts. It adds a complexity of flavor that cuts through the sweetness of the candy corn and white chocolate to really layer the flavors well.
- Chill: Yes, I know, it’s a giant pain to have to chill cookie dough, but the melted butter is key to making this a very chewy candy corn cookie and a very buttery cookie. The overall flavor is worth every single second of chilling time.
My other absolute favorite cookie recipes for fall are these Chocolate Chip Butterscotch Cookie Bars, Chewy Sugar Cookies, these No Bake Butterscotch Cookies, and these adorable Mummy Cookies!
Ingredients For These Candy Corn Sugar Cookies:
- Unsalted Butter: Unsalted butter is key because there is already a lot of salt in the cookie dough and there is added sea salt on top of the baked cookies.
- Brown Sugar and Granulated Sugar
- Egg
- Vanilla Extract
- All Purpose Flour
- Baking powder and baking soda
- Salt and Sea Salt
- White Chocolate: Use high quality white chocolate bars and chop the bars into chunks. Not only does this add texture to the candy corn cookies, it tastes better than chocolate chips.
- Candy Corn
Let’s Bake This Candy Corn Cookie Recipe:
This is a brief recipe overview. The full recipe instructions are down below in a printable recipe card.
- Melted Butter: With a hand held mixer or standing mixer, combine butter, granulated sugar, and brown sugar together. Add in the egg and vanilla extract and mix until combined.
- Dry Ingredients: Add in baking soda, baking powder, salt, and flour. Mix until well combined.
- Candy Corn: Add in the candy corn and white chocolate chunks, and mix until combined.
- Chill: The candy corn cookie dough does need to be chilled for about 30 minutes.
- Scoop: Once the cookie dough has chilled, use a large cookie scoop to scoop out the cookie dough balls. Place the cookie dough on parchment lined baking sheets and bake for about 12-14 minutes, or until the cookies are just about set. (If you don’t have a cookie scoop, use two spoons to scoop out 2-3 Tbsp of dough per cookie and shape them into balls.)
- Pro Tip: Use a large cookie cutter to reshape the white chocolate chip cookies as soon as you pull them out of the oven. Make sure the cookie cutter is bigger than the cookie, then gently spin the cookie cutter around the baked cookie until it’s well rounded.
- Optional: I like to add a few more pieces of white chocolate chunks and candy corn to the tops of each baked cookie. You can never have too much in my book.
- Sea Salt: If desired, sprinkle sea salt on top of the cookies.
Storage Tips:
- Store the candy corn cookies in an airtight container for 2-3 days.
- The cookie dough does need to be chilled for at least 30 minutes, but if you want to make these cookies in advance, you can store the dough for up to 48 hours in the fridge.
- Pro Tip: I like to scoop the dough first, then chill.
- Freezer Tips: You can freeze the dough in an airtight container (again, I like to scoop the dough first and then store in an airtight container) and then bake from frozen. You will need to add a few extra minutes to the overall bake time.
Final Tips for Candy Corn White Chocolate Cookies:
- Chill: Remember, this cookie dough needs to be chilled 30 minutes. Chilling is important to making these very chewy candy corn cookies with soft centers.
- White Chocolate: Use white chocolate bars and cut them into chunks. White chocolate chips usually have additives so they don’t taste as good as white chocolate bars.
- Candy Corn: I prefer Brach’s candy corn, but you can use any brand you like best.
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg, large
- 1 1/2 tsp vanilla extract
- 1 2/3 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup white chocolate chunks
- 1/2 cup candy corn
- Sea salt
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar (alternatively you can use an electric mixer).
- Add in the egg and whisk until well combined.
- Next, add in the vanilla extract, baking soda, baking powder, and salt. Whisk until combined.
- Using a rubber spatula, mix in the flour until well combined.
- Lastly, add in the white chocolate chunks and candy corn.
- Chill the dough for 30 minutes.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Using a large cookie scoop, scoop cookies and place them evenly apart on the baking sheets (I do 6 dough balls on one cookie sheet).
- Bake for 12-14 minutes, or until the cookies are just about set on top.
- Add extra white chocolate chunks and candy corn on top, if desired.
- Lastly, sprinkle sea salt on top of each cookie (optional).
*If desired, use a large circular cookie cutter (bigger than the baked cookies) and gently move the cutter around the cookies to re-shape them into perfect circles. Sometimes the candy corn leaks out of the cookies, which can make the cookies a little misshapen.
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