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Candy Corn Cookies

Writer's picture: Jenn ClaytonJenn Clayton

If you love candy corn & sugar cookies- these are the Halloween treats for you!!

RECIPE:

3/4 c. unsalted butter, melted and cooled slightly (you can sub light butter)

3/4 c. light brown sugar (you can sub Sukrin Gold) to order- https://netrition.com/JC10 Use the code JC10 for 10% off!

1/4 c. granulated sugar (you can sub Allulose) to order- https://www.amazon.com/dp/B08X17196C

1 large egg

1 large egg yolk

2 tsp. vanilla

2 1/4 c. all-purpose flour

2 tsp. corn starch

1 tsp. baking soda

1/2 tsp salt

3/4 c. white chocolate chips (you can sub Lily's_

2/3 c. candy corn 


In a large mixing bowl, whisk together the butter and sugars until combined. Whisk in the egg, egg yolk, and vanilla until combined. 

In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Add the flour mixture to the butter mixture in two batches, stirring with a spatula until combined after each. Stir in the white chocolate chips. Cover the bowl with plastic wrap and chill for 2 hours (or up to 3 days).

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

Using a 2 tablespoon sized cookie scoop, scoop the cookies, leaving the base flat, and place them 1 1/2 inches apart onto the baking sheets. 

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

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