Candy Corn Cookies

These soft, chewy cookies studded with white chocolate and topped with candy corn are the perfect Halloween treat.

180 min Serves 2 dz. Medium American

Our own summary of the original by Georgia Goode — the full post and photos live at thepioneerwoman.com.

These candy corn cookies start with a buttery brown sugar dough, chilled for at least two hours, then baked until golden. Immediately after baking, press candy corn pieces onto each cookie for a festive finish. The result is a soft, chewy cookie with a sweet white chocolate crunch and a classic Halloween candy topping.

Directions

In a large bowl, combine the melted butter, brown sugar, and granulated sugar, whisking until smooth. Add the egg, egg yolk, and vanilla, and whisk until fully incorporated.

In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture in two additions, stirring with a spatula until just combined after each. Fold in the white chocolate chips. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.

Preheat your oven to 350°F. Line two baking sheets with parchment paper.

Using a 2-tablespoon cookie scoop, portion out the dough, keeping the base flat, and place the scoops about 1 1/2 inches apart on the prepared baking sheets.

Bake the cookies in batches until the edges are light golden brown, 11 to 13 minutes. Immediately after removing from the oven, press 3 candy corn pieces onto the top of each cookie. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.