White Chocolate Candy Corn Pieces

A stack of cookies loaded with white chocolate and candy corn pieces.

4 from 1 vote

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!).

Prep Time15

Cook Time10

Chilling Time1

Total Time25

Course: Dessert

Cuisine: American

Keyword: candy corn, candy corn cookies, candy corn white chocolate cookies, Cookies, White Chocolate

Servings: cookies

Calories: 185kcal

Equipment

Stand Mixer

Ingredients

1/2 cup butter (softened)
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 3/4 cups all purpose flour
1/2 TBS cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup candy corn
3/4 cup chopped white chocolate

US Customary - Metric

Instructions

Add the butter, brown sugar, and granulated sugar into a large mixing bowl (a stand mixer is best if you have one) and beat with mixer until it starts to come together, and lightens in color, 2 to 3 minutes. 1/2 cup butter, 1/2 cup brown sugar, 1/4 cup granulated sugar
Add in the egg and vanilla extract and beat until just incorporated. 1 large egg, 1 tsp vanilla extract
Dump in the flour, cornstarch, baking soda, baking powder, and salt. Mix on low speed until the wet and dry ingredients are combined. 1 3/4 cups all purpose flour, 1/2 TBS cornstarch, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
Mix on low speed until the wet and dry ingredients are combined.
Add the candy corn and white chocolate into the dough (reserving about 1/4 of it to put ON TOP of the cookies after they bake). 3/4 cup candy corn , 3/4 cup chopped white chocolate
Preheat the oven to 350 degrees Fahrenheit. Line a couple baking sheets with parchment paper.
Measure out the batter to be 2 Tablespoons. Press any exposed candy corn pieces IN to the cookie dough to prevent them from melting onto the cookie sheet.
Place about 9 cookies onto the prepared cookie sheets, about 3 inches apart.
Place in the oven to bake for about 8-12 minutes, or until the cookie top is just set and bottoms are golden. (Mine usually take 10 minutes)
Remove from the oven and use a round cookie cutter (larger than each cookie) or the back of a spoon and grease with nonstick spray. Press the sides of the cookies in as needed to make them nice and round.
Top each cookie with a couple extra pieces of candy corn and white chocolate.
Allow the cookies to rest on the pan for about 5 minutes. Remove to a cooling rack to cool completely, or enjoy warm.

Notes

Don't Skip Chilling the Dough: The candy corn makes the dough extra soft and melty as they bake, so this is definitely a recipe where you want to chill the cookie dough.
Use Parchment Paper: Or a Silicone Baking Mat. As much as we try and avoid it the candy corn will likely melt on the sides of the cookies, make sure to use a liner on your cookie sheet so you can easily lift the cookies up off the mat when they're done baking.
Add Peanuts: I love peanuts and candy corn together, for an extra crunch and extra sweet and salty flavor, add 1/2 cup of peanuts to the cookie dough.
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.
Store the Cookie Dough: 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.

Nutrition