 | I hope everyone had a wonderful Halloween with lots of treats, no treats. Miss F and I made a cake version of the candy corn cupcakes for her school carnival's cake walk. We had about a half of bag of candy corn left over, so I went searching for a cookie recipe to use up the remainder. Miss F loved these cookies, they were perfect for the leftover candy corn. Be sure to line the cookie sheets since the candy corn melts and can be a bit sticky. Thanks to Averie Cooks for the fantastic recipe. Our house is now candy corn free, but we have a plastic pumpkin full of candy from trick or treating. Luckily, Miss F's school is collecting excess candy to donate to the Ronald McDonald house. |
½ cup butter, softened
¾ cup light brown sugar, packed
¼ cup sugar
1 egg
1 tablespoon vanilla extract
2 tablespoons cream
2 cups flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste
1 ½ cups candy corn (10 to 11 ounces)
1 cup white chocolate chips
Cream together the butter, sugars, egg and vanilla on medium-high speed until light and fluffy, about five minutes. Add the cream, flour, corn starch, baking soda and soda. Mix on low speed for one minute more. Stir in the candy corn and white chocolate chips. Use a 2" cookie scoop, form two tablespoon mounds on a plate. Refrigerate the cookie dough mounds for at least three hours.
Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper, place the refrigerated mounds 2" apart on the sheet, making sure the candy corn is not touching the cookie sheet. Bake for 9 minutes, until edges have set. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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