White Chocolate Candy Corn Cookies

These White Chocolate Candy Corn Cookies cookies are so soft, chewy, and loaded with such a good flavor. In almost every bite you’ll get a piece of melted white chocolate or chewy candy corn. They’re festive, fun, and such a great cookie for Halloween parties, fall bake sales, or candy corn lovers (and even haters!).

I tested this candy corn cookie several times to get the right balance of sweetness in the cookie paired with the candy corn. And also to prevent as much sticky candy corn from puddling on the sides of the cookies as possible. So you can get a cookie that’s both delicious and picture perfect.

The white chocolate pairs so nicely with the candy corn, adding extra creaminess and flavor to balance the sweetness from the candy corn.

Why You’ll Love these Cookies

• Soft and Chewy: The cookie base is buttery, soft and chewy, paired with the chewy candy corn pieces and creamy white chocolate for a perfect combination of texture! I also love eating them warm because the candy corn practically melts in your mouth when its warm!
• Festive for Halloween: The pop of color from the candy corn makes these bright and so fun for fall! They’d be so fun for a Halloween party, or sharing with friends this time of year.

Ingredients Needed

This is a quick overview of the ingredients you’ll need for this White Chocolate Candy Corn Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• Unsalted Butter – Slightly softened this gives the cookies a nice buttery flavor.
• Brown Sugar + Granulated Sugar: A mix of the two for sweetness, and the right soft and chewy texture.
• Egg – One egg to hold everything together
• Vanilla Extract – Use a pure vanilla extract for the best flavor
• All Purpose Flour – A little more flour than I normally use in cookies to combat the extra spread the cookies get from the melty candy corn.
• Cornstarch – Makes the cookies extra soft
• Baking Soda and Baking Powder – Gives these the right amount of lift for their chewy texture
• Salt – Always a must for baked goods to balance the sweetness
• Candy Corn – Add some to the dough and save half for putting on top of the cookies after they’ve baked.
• White Chocolate – I like to use a chopped up Ghiradelli White chocolate bar, but you can also use a high quality White Chocolate Chip instead.

How to make Candy Corn Cookies?

Step 1: Cream together the Butter and Sugars. Add the butter, brown sugar, and granulated sugar to a large bowl and beat together for 2 to 3 minutes with a hand mixer, or stand mixer until the mixture is combined and lightens in color. Add in the egg and vanilla extract and stir them into the mixture.

Step 2: Add the Dry Ingredients. In another bowl whisk together the flour, cornstarch, baking soda, baking powder, and salt. Add the mixture into the wet ingredients and stir together until you have a cookie dough texture.

Step 3: Add the Candy Corn and White Chocolate. Roughly chop up the white chocolate into small pieces. Chop up about half of the candy corn into half sized pieces as well. Add most of them to the mixture (saving a few to add on top when the cookies come out of the oven) and mix it in until they are evenly mixed into the cookie dough.

Step 4: Chill the Cookie Dough. Cover the dough and place it in the fridge for at least one hour.

Step 5: Bake the Cookies. Scoop the cookie dough into 2 TBS portions and roll them into smooth balls. Try and keep the candy corn pieces inside of the cookie dough. Place at least 3 inches apart on the baking sheet and bake until the edges are golden and the tops are just barely set.

Step 6: Make them Pretty. Remove the cookie tray from the oven and use a round cookie cutter or the back of a spoon to press the uneven edges of the cookies inward to make them more round. Also to push in any melted candy corn pieces. Top each cookie with a couple extra candy corn and white chocolate pieces by gently pressing them into the cookies with they are still warm.

Storage Instructions

The cookies will stay good at room temperature in an airtight container for up to 4 days. You can also freeze the baked cookies for up to 2 months. Flash freeze them first on a parchment paper lined cookie sheet then once frozen (about 1 hour) you can transfer them to a freezer safe bag or container stacked onto each other.

You can also store the cookie dough. If you want to store the dough in the fridge before baking I recommend scooping it into cookie sized portions because it gets harder to scoop once chilled. It can be chilled in the fridge for up to 5 days, or frozen in balls for up to 3 months. You can bake directly from frozen by adding 2 to 3 minutes to the baking time.

These Candy Corn and White Chocolate Cookies are such a fun and festive fall cookie. They’re super soft, chewy, colorful, and so fun for Halloween or the whole fall season!

More Candy Corn Recipes

• Candy Corn Peanut Butter Bars
• Candy Corn Pretzel Treats
• Halloween Pretzels
• Halloween Muddy Buddies
• Homemade Butterfingers made with Candy Corn
• Halloween Dessert Board