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Best Candy Corn Cookies Recipe

Best Candy Corn Cookies Recipe

Caitlin Bensel

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Yields:

2


dozen

Prep Time:

0

hours

20

mins

Total Time:

3

hours

0

mins

3/4
c.

unsalted butter, melted and cooled slightly

2 1/4
c.

all-purpose flour

3/4
c.

white chocolate chips

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  1. Whisk together the butter, brown sugar, and granulated sugar in a large mixing bowl until combined. Whisk in the egg, egg yolk, and vanilla until combined. 
  2. Whisk together the flour, corn starch, baking soda, and salt in a medium bowl. Add the flour mixture to the butter mixture in two batches, stirring with a spatula until combined. Stir in the white chocolate chips. Cover the bowl with plastic wrap and chill for 2 hours (or up to 3 days).
  3. Preheat the oven to 350°. Line two baking sheets with parchment paper. Scoop the cookies using a 2 tablespoon sized cookie scoop, leaving the base flat, and place them 1 1/2 inches apart onto the baking sheets. 
  4. Bake the cookies, in batches, for 11 to 13 minutes or until the edges are light golden brown. Immediately place 3 candy corn pieces on top of each cookie. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Dough can be made up to 3 days ahead, then scooped and baked when ready.

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