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–+ servings
Candy Corn and White Chocolate Softbatch Cookies

Candy Corn and White Chocolate Softbatch Cookies Delight

These Candy Corn and White Chocolate Softbatch Cookies combine chewy candy corn and creamy white chocolate for a festive treat, perfect for Halloween gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 minutes
Chilling Time 3 hours
Total Time 3 hours 24 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Softened; substitute with margarine for dairy-free option.
  • 1 cup Light Brown Sugar Can be replaced with dark brown sugar for more intensity.
  • 1/2 cup Granulated Sugar Consider reducing for a less sweet cookie.
  • 1 large Egg A flax egg can work as a vegan substitute.
  • 1 teaspoon Vanilla Extract Almond extract offers a delightful twist.
  • 1/4 cup Cream or Half-and-Half Substitute with milk for a lighter version.
  • 2 1/4 cups All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1 tablespoon Corn Starch Omit for a firmer cookie.
  • 1 teaspoon Baking Soda Always check for freshness.
  • 1/2 teaspoon Salt Optional based on personal taste.
For the Mix-Ins
  • 1 cup Candy Corn Swap with seasonal M&M's for a twist.
  • 1 cup White Chocolate Chips Can be replaced with crushed salted peanuts.

Equipment

  • stand mixer
  • Baking sheet
  • Parchment paper
  • Plastic Wrap
  • Wire rack

Method
 

Step-by-Step Instructions
  1. In a stand mixer, combine softened unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed for about 5 minutes until light and fluffy. Add in the large egg and vanilla extract, mixing until fully integrated.
  2. Gradually add the all-purpose flour, corn starch, baking soda, and salt to the butter mixture on low speed. Mix until just combined; do not overmix.
  3. Fold in the candy corn and white chocolate chips gently with a spatula, ensuring even distribution without breaking the candy pieces.
  4. Form the dough into mounds, flatten slightly, and refrigerate for at least 3 hours.
  5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Arrange the chilled mounds on the baking sheet and bake for approximately 9 minutes, or until edges are set and centers look glossy.
  7. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 60mgPotassium: 20mgSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Use cold butter for a better texture. Chilling dough is crucial for maintaining shape; avoid warm dough to prevent thin cookies. Remove cookies just as the edges are set for maximum chewiness.

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