Post written by WAF Alex.
Halloween is my son’s favorite holiday, but who can blame him?! Any day involving cookies, candy, and lots of treats is always a great holiday in my book! These cookies are easy and will satisfy your sweet tooth, whether you share at a party or keep at home for yourself.
Happy Halloween!
INGREDIENTS
- 1/2 cup unsalted softened butter
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 tablespoons cream or half-and-half
- 2 cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 cups candy corn
- 1 cup white chocolate chips
DIRECTIONS
In the bowl of your mixer with the paddle attachment, or in a large bowl and with an electric hand mixer, add the softened butter, brown sugar, sugar, egg, and vanilla and mix on medium-high speed until light and fluffy (about 5 minutes).
• Stop, scrape down the sides of the bowl, and add your cream or half-and-half, flour, corn starch, baking soda, and salt. Mix on low speed for about a minute; don’t overmix.
• Add the candy corn and white chocolate chips, and mix until the candy is evenly mixed into the dough.
• Using a medium spoon or measuring cup, make cookie dough mounds on a large plate, flatten slightly, cover with plastic wrap, and refrigerate for at least 3 hours before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Also – place candy corn so that it’s not baking directly on cookie sheet because it will melt, burn, or turn runny if it is.
• Preheat oven to 350F and grease your baking sheet with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just beginning to set, even if they look slightly undercooked. Cookies will firm up as they cool!
Enjoy!
Xo, Alex
