These cookies are seriously the best cookies ever. Everyone agrees with me on this one- they were gone within the same day… within hours of making them. I saw this recipe on Pinterest a while ago and thought they looked amazing. I put them off for a while because I was nervous that with the candy corn, they’d be too sweet. Surprisingly, I was wrong. You really can’t even taste the candy corn all that much, but they add amazing texture. The white chocolate is really just the like a cherry on top of ice-cream… it completes these perfectly. They are o o e y – g o o e y P E R F E C T I O N. I wish we still had them in the kitchen.
A little tip: Be sure to not let too many of the candy corn touch the cookie sheet directly, when they cook… the candy melts all over the place. My pan was non-stick so it wasn’t a huge problem. But if you have an old pan, or one that is not non-stick… It may turn into a mess to have to clean up.
Another little tip: Hide these if you don’t want them to disappear. You think I’m kidding? You’ll see! 😉
Try this recipe out for yourself and let me know what you think! Enjoy!!
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 TBSP vanilla extract
- 2 TBSP milk
- 2 cups all-purpose flour
- 1 tsp baking soda
- pinch of salt, optional and to taste
- 1 1/2 cups candy corn, give or take
- 1 cup white chocolate chips, give or take
- Preheat oven to 350 degrees F.
- Cream together the first 5 ingredients on medium-high speed until light and fluffy, about 5 min.
- Scrape down the sides of the bowl, and add the next 5 ingredients.
- Mix on low speed just until incorporated, about 1 min. (do not over-mix)
- Add the candy corn and white chocolate, mix just until incorporated.
- Form cookie dough balls, about 2 inches wide, on to a non-stick cookie sheet.
- At 350 degrees, bake cookies for 9 min.
- Cookies will firm as they cool.
Recipe adapted from averiecooks.com.