½ c unsalted butter, softened
¾ c light brown sugar, packed
¼ c granulated sugar
1 large egg
1 TBSP. vanilla extract
2 TBSP. cream or half-and-half
2 c all-purpose flour
2 tsp. corn starch
1 tsp. baking soda
Pinch salt, optional and to taste
1 ½ c candy corn (10-11 ounces)
1c white chocolate chips (or salted peanuts)
DirectionsTo the bowl of a stand mixer fitted with the paddle attachment (or large bowl an electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
Stop, scape down the sides of the bowl, and add the next 5 ingredients (through optional salt), and mix on low speed until just incorporated, about 1 minute; don’t overmix.
Add the candy corn, white chocolate chips (or peanuts), and mix until just incorporated.
Note- strategically place candy corn so that it’s not baking directly on cookie sheet because it will melt, burn, or turn runny if it is. The candy corn pieces need to be in the interior of the cookies, shielded and buffered by dough.
Yields approximately 20 medium cookies