Candy Corn and White Chocolate Soft Batch Cookies


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)


To 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.

Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (1 made twenty). Place mounds on a large plate, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake warm dough because cookies with spread and bake thinner and flatter. Important
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.

Preheat oven to 350 degrees, line a baking sheet with a Slipat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not over bake because cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies with overly browned undersides. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooling. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 4 months. Un baked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so considered baking only as desired and save the remaining dough to be baked in the future, when desired

Yields approximately 20 medium cookies