Candy Corn and White Chocolate Cookies
Delightful cookies featuring sweet candy corn and creamy white chocolate, perfect for fall celebrations.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder Check for freshness.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Best at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Best at room temperature.
- 1 teaspoon vanilla extract
Mix-Ins
- 2 cups candy corn
- 1 cup white chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
Mixing Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until well combined.
Baking
- Fold in the candy corn and white chocolate chips.
- Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to two weeks or freeze for a couple of months. Thaw frozen cookies at room temperature or warm in the microwave.