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White Chocolate Candy Corn Cookies Recipe

White Chocolate Candy Corn Cookies Recipe
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★★★★★

5.2 from 10 reviews

Delight in these festive White Chocolate Candy Corn Cookies, perfect for autumn celebrations or Halloween treats. Soft and chewy cookies packed with sweet candy corn and creamy white chocolate chips, made effortless by Kodiak Buttermilk Power Cakes mix for a light, fluffy texture.

Ingredients

Scale

Dough Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix

Add-ins

  • 1 cup candy corn
  • 1 cup white chocolate chips

Instructions

  1. Cream Butter and Sugars: Using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, ensuring a smooth base for your cookie dough.
  2. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture and continue mixing until fully combined and smooth.
  3. Mix in Kodiak Mix: Gradually add the Kodiak Buttermilk Power Cakes mix to the wet ingredients and stir until a consistent dough forms without overmixing.
  4. Fold in Candy Corn and White Chocolate Chips: Gently fold the candy corn and white chocolate chips into the dough to evenly distribute the sweet mix-ins.
  5. Scoop Cookies on Baking Sheet: Drop spoonfuls of dough onto a parchment-lined baking sheet, ensuring each cookie dough scoop fully covers any candy corn pieces touching the bottom to prevent melting during baking.
  6. Chill the Dough: Refrigerate the scooped cookies for at least 30 minutes or freeze for 10 minutes to help maintain shape during baking.
  7. Preheat Oven: Set the oven temperature to 350°F (175°C) and allow it to reach temperature while chilling the dough.
  8. Bake Cookies: Bake the chilled cookies for 9 to 11 minutes or until the edges turn lightly golden but the centers remain soft for chewy texture.
  9. Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your seasonal treat!

Notes

  • Ensure candy corn pieces on the bottom of cookies are fully covered with dough to avoid melting and sticking to the baking sheet.
  • Refrigerating or freezing the dough before baking helps the cookies maintain their shape and prevents spreading.
  • Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
  • For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free white chocolate chips.
  • Adjust baking time slightly depending on your oven’s characteristics and cookie size.

Nutrition

Keywords: white chocolate candy corn cookies, fall cookies, Halloween cookies, candy corn dessert, white chocolate chip cookies, Kodiak Pancake mix cookies

Find it online: https://zarameals.com/white-chocolate-candy-corn-cookies-recipe/