These White Chocolate Candy Corn Cookies are my favorite cookies for fall! I know, I know, either you love candy corn or you hate it. But, in my family’s case, we love it! This is my go-to cookie dough recipe, by the way! I love these cookies because they don’t spread and they also stay soft. So, you can substitute out two cups of any sweet mix-ins for fantastic cookies every time! It’s important to follow the recipe exactly though, to include the time to chill in the fridge.
How to Make White Chocolate Candy Corn Cookies
Like I said, this is my go-to cookie dough base recipe and the white chocolate goes so well with the candy corn for autumn, in this case!
Ingredients for White Chocolate Candy Corn Cookies
- Butter (softened)
- Vegetable oil
- Brown sugar
- Sugar
- Eggs
- Salt
- Vanilla extract
- Baking soda
- Cornstarch
- Flour
- White chocolate chips
- Candy corn
Instructions for White Chocolate Candy Corn Cookies
First, in a large mixing bowl, combine both sugars, butter and oil with a hand mixer on high until light and fluffy. Next, add vanilla, eggs, and salt and mix with the hand mixer on medium until combined.
Add baking soda, cornstarch, and half the flour and mix well with the hand mixer on low. Lastly add remaining flour and mix only until combined. Don’t overmix! Add in white chocolate chips and candy corn and mix with a wooden spoon until combined. Next, cover and chill in the fridge for one hour. You’re welcome to chill them longer, but I find that an hour works very well with this dough recipe.
Preheat oven to 350 and line a cookie sheet with parchment paper. Using a small cookie scoop (not a large ice cream scoop), drop spoonfulls of dough onto the parchment paper. Bake for 10 minutes or until the cookies just begin to turn golden around the edges. Do not overbake!
Let sit on the cookie sheet for 2 minutes, and then move to a baking rack for 30 minutes or until cool. Store in an airtight container at room temperature for up to a week.
More Cookie Recipes You’ll Love!
- Copycat Crumbl Oreo Cookies Recipe
- Buckeye Brownie Cookies
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Cup Cookies
White Chocolate Candy Corn Cookies
These White Chocolate Candy Corn Cookies stay soft and don't spread! Packed with candy corn and white chocolate chips, the flavor is amazing!
Ingredients
- 1 cup butter (softened)
- 2 tbsp canola oil
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 tsp baking soda
- 2 tbsp cornstarch
- 3 1/4 cups flour
- 1 cup white chocolate chips
- 1 cup candy corn
Instructions
- In a large mixing bowl, cream together butter, sugars and oil until light and fluffy. Add vanilla, eggs, and salt and mix until combined.
- Add baking soda, cornstarch, and half the flour and mix well. Add remaining flour and mix only until combined.
- Add in white chocolate chips and candy corn and mix with a spoon until combined. Cover and chill in the fridge for one hour.
- Preheat oven to 350. Using a small cookie scoop (not a large ice cream scoop), drop spoonfulls of dough onto a cookie sheet lined with parchment paper.
- Bake for 10 minutes or until the cookies just begin to turn golden around the edges. Do not overbake!
- Let sit on the cookie sheet for 2 minutes, and then move to a baking rack for 30 minutes or until cool.
- Store in an airtight container at room temperature for up to a week.
