Description
Soft, chewy cookies packed with white chocolate chips and chopped candy corn—these are the ultimate Halloween treat for kids and adults alike.
Ingredients
1 cup unsalted butter, room temperature
1 cup brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup white chocolate chips
1 cup Brach’s candy corn, coarsely chopped (plus extra for garnish)
Instructions
In a mixer bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
Add eggs and vanilla extract; beat another 2–3 minutes, scraping sides as needed.
On low speed, mix in flour, salt, baking soda, and baking powder just until combined—do not overmix.
Stir in white chocolate chips and chopped candy corn.
Scoop dough into balls and place on a parchment-lined baking sheet. Chill for at least 1 hour.
Preheat oven to 350°F (175°C).
Place 12 chilled dough balls 2 inches apart on a lined baking sheet. Add more candy corn or chips on top, if desired.
Bake for 9–10 minutes, until edges are golden and centers remain soft.
Tap the baking sheet gently to remove air bubbles. Cool on the pan for 10 minutes, then transfer to a wire rack.
Repeat with remaining dough.
Notes
Chilling the dough helps prevent spreading and intensifies flavor.
Do not overbake—cookies continue to set as they cool.
Press a few candy corn pieces on top right after baking for a fun look.
Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 9–10 minutes
- Category: Dessert, Cookies, Halloween Recipes
- Method: Baking
- Cuisine: American
