White Chocolate Candy Corn Cookies are soft, chewy and loaded with white chocolate and candy corn pieces.

These small batch candy corn cookies totally taste like bake shop treats and you'll be so happy you made them.

White Chocolate Candy Corn Cookies

Name: White Chocolate Candy Corn Cookies (Small Batch)
Prep time: 10 min
Cook time: 9 min
Total time: 4 h 19 min
Yield: 15
Cuisine: American
Ingredients: ¼ cup butter, salted or unsalted but room temperature; 6 tablespoon brown sugar; 2 tablespoon granulated sugar; ½ large egg (beat a large egg in a small bowl with a fork, pour half of it into the mixture); 2 teaspoon vanilla extract; 1 tablespoon heavy cream or half and half; 1 cup flour, all purpose; ½ teaspoon baking soda; ½ cup candy corn; ¼ cup white chocolate, either disks that you’ve chopped into chunks or morsels just as they are

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Okay so, pay attention.

This is a good and simple drop cookie but there are a couple of warnings you must heed.

white chocolate candy corn cookie dough on a stand mixer hook — Candy corn cookie dough is soft and comes together easily but you've got to chill it for at least four hours lest you have melty candy corns all over your parchment lined baking sheet.

Chill the dough for at least four hours or you're going to have a hot, melty mess on your parchment lined baking sheet where cookies should be.

That brings us to the second crucial instruction.

Bake candy corn cookies on parchment paper or a silicone cookie liner or you'll be sorry.

I hate to be so doom and gloom but you're really in for a mess if you bake these on a naked cookie sheet.

Your cookie sheets will get third and fourth degree sugar burns without protection.

Speaking of burns, hell hath no fury like hot sugar on human skin.

So be careful handling these cookies until they've cooled completely.

Use a spatula to move them from the baking sheet to a cooling rack.

Finally, after you've mixed up the dough, portion into balls then check those balls to make sure there aren't any exposed candy corn pieces on the bottom.

If there are, either try to push the candy corn back into the ball of dough or grab an extra bit of cookie dough from the bowl to smooth over the candy corn.

Then put the baking sheet of cookie dough balls into a fridge to chill for at least four hours.

If you're working on a deadline, you could probably put them in a freezer for two hours. Don't thaw them out, put them directly from freezer into the oven.

Do you see how there are exposed candy corn pieces on the bottom of this ball of cookie dough? That's a no no. You'll have a sticky mess if any candy corn touches the bottom of the cookie sheet. Take a pinch of dough and smooth it over those pieces before chilling the dough and then baking.

fingers holding a one inch ball of cookie dough — See, how the candy corn pieces have been covered by cookie dough? This will make cut down on candy corns melting all over your cookie sheets.

White chocolate candy corn cookies are just the thing for your Halloween night festivities--whatever they may look like this year.

Recipe Notes

One of my recipe testers thought these cookies were a bit sweet.

If you're worried about a too sweet cookie, you can add a quarter cup of salted or unsalted chopped peanuts to the dough.

Add the nuts when you add the candy corn and mix it all together.

Are you looking for a darker cookie? I have just the thing with Black Cocoa Powder Cut Out Cookies.

fingers holding a white chocolate candy corn cookie — Enjoy! Let me know if you try this recipe. Email jennifer@kitchenserf.com

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Yield: 15 one-inch cookies

White Chocolate Candy Corn Cookies (Small Batch)

White Chocolate Candy Corn Cookies are soft, chewy and loaded with white chocolate and candy corn pieces. These small batch candy corn cookies totally taste like bake shop treats and you'll be so happy you made them.

Prep Time: 10 minutes

Cook Time: 9 minutes

Additional Time: 4 hours

Total Time: 4 hours 19 minutes

Ingredients

¼ cup butter, salted or unsalted but room temperature
6 tablespoon brown sugar
2 tablespoon granulated sugar
½ large egg (beat a large egg in a small bowl with a fork, pour half of it into the mixture)
2 teaspoon vanilla extract
1 tablespoon heavy cream or half and half
1 cup flour, all purpose
½ teaspoon baking soda
½ cup candy corn
¼ cup white chocolate, either disks that you’ve chopped into chunks or morsels just as they are

Instructions

In a mixing bowl or in the bowl of a stand mixer, beat butter and sugar until fluffy on medium speed until aerated--about three minutes depending on how powerful your mixer or beaters are.

Add a half a large egg (beat a large egg in a small bowl with a fork, pour half of it into the butter/sugar mixture).

Add vanilla extract and heavy cream.

Blend until combined, about a minute.

Add dry ingredients and mix until incorporated and you don’t see any more white spots of flour. Don’t over mix at this point or your cookies will be tough.

Add candy corn and white chocolate and mix together.

With a cookie scoop, portion dough and place onto a parchment lined baking sheet. You should get 15 balls of dough.

Chill for at least four hours.

Bake at 350 for 9 to 10 minutes. Do not over bake. The cookies will continue setting up as they cool.

Package once cool. Cookies will last a week at room temperature or in the freezer well wrapped for four months.

Notes

Before baking, inspect the bottom of each ball of dough for any exposed candy corns. Push any exposed candy corns into the dough or cover with a smidge of cookie dough before baking.

It’s good to do this before you put the dough in the fridge to chill because you’ll probably clean up at that point. Doing this step before you clean up will let you use any last trails of cookie dough left on the bowl to cover up any exposed candy corns on the bottom.

This dough must be well chilled before you bake it. Otherwise, the candy corns are going to melt all over the place and make a big mess.

Recommended Products

This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.

Nutrition Information

Yield 15 Serving Size 1
Amount Per Serving Calories 129Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 16mgSodium 74mgCarbohydrates 20gFiber 0gSugar 14gProtein 1g

Do you have children or grandchildren? What's their Halloween plan this year? I imagine with the pandemic, probably there won't be as much trick or treating.

It makes me sad.

Halloween is one of the best nights of the year for a sugarvore, creepy costume/scary movie lover like myself.

I did find a really cool Halloween decoration for your house. I saw this last year and didn't order it, thinking I would DIY it and didn't. This year, I think I'm just ordering it.

You can see my must have Halloween decoration for your house here.

Halloween Popcorn Recipes Roundup

How about festive fall finds for your kitchen?

I suggest getting ingredients for a Pumpkin Cocktail together for Halloween night or Day of the Dead.