If you’re looking for a super fun fall, gluten free, cookie recipe then the Candy Corn and White Chocolate Chip Cookies recipe is what you’re searching for. The cookies are soft and delicious with sweet white chocolate chips and colorful candy corn interspersed throughout.
Candy Corn and White Chocolate Chip Cookies
If you’re looking for a super fun fall, gluten free, cookie recipe then the Candy Corn and White Chocolate Chip Cookies recipe is what you’re searching for. The cookies are soft and delicious with sweet white chocolate chips and colorful candy corn interspersed throughout. They’re addicting.
How I came up with the recipe for Candy Corn and White Chocolate Chip Cookies
The concept was created during one of my weekly concept meetings with Adam – The Social Media Guy. We were brainstorming fall recipes and started talking about the ubiquitous candy corn. It’s one of those fall candies that you see everywhere this time of year. While it’s true that not everyone loves candy corn (you know who you are), it just seemed like a super fun ingredient to add to a fall recipe.
I came up with the recipe for Candy Corn and White Chocolate Chip Cookies by merging together a bunch of my favorite cookie recipes. How fun is that???Then, I added some creamy white chocolate chips to enhance the flavor of the candy corn. These cookies were going to be a super sweet treat.
Let go of Perfection
I really love the recipe for Candy Corn and White Chocolate Chip Cookies, and I really hate the recipe for Candy Corn and White Chocolate Chip Cookies.Here’s why.
Candy Corn is…Candy
I started out by searching for kosher brands of candy corn. The first one I found was by Jelly Belly, you know…the company that makes all the millions of flavors of jelly beans.It turns out that Jelly Belly candy corn is really just candy corn shaped jelly beans disguising and traditional candy corn.Quiz question #1What happens when you heat candy?
Answer to Quiz question #1It melts.Especially if it’s jelly beans.
Using a different brand of candy corn for the Candy Corn and White Chocolate Chip Cookies
The first batch of cookies tasted great but other than that they were an epic fail.
The first batch of Candy Corn and White Chocolate Chip Cookies. Epic Fail!
The cookies were basically flat, and the candy melted and ran all over the pan.
We ended up bagging them up and taking them with us to Pittsburgh, where, by the time they reached Dear Son and Dear Daughter-In-Law’s house they were a bag of crumbs. Dear Creative Daughter-In-Law served the cookie crumbs on top of strawberries with whipped cream for a delicious dessert, so all was not lost.
I decided to order another brand of candy corn, this one from Oh Nut’s. They seemed to be a more traditional type of candy corn and I was stoked to try them out.
I’m a slow learner sometimes
While I did improve the cookie texture on my next attempt, the candies still melted.
Dear Social Media Guy was not helpful (although he thought he was) and kept telling me that the cookies didn’t look pretty. Then he proceeded to send me pictures of pretty candy corn cookies.It was annoying.
Six batches of Candy Corn and White Chocolate Chip Cookies later…
I finally got pretty cookies.
Gorgeous Candy Corn and White Chocolate Chip Cookies. It only took me 7 tries…
Don’t be fooled.
The truth is to get this perfection (which made Dear Social Media Guy weep with joy), I had to use a bigger cookie scoop, freeze the candy corn before adding them to the cookies, then make sure that none of the candy corn was touching the edges of the cookies where they would melt onto the cookie sheet if unprovoked.
If I wasn’t sufficiently careful then some of the cookies still melted. I did get a great batch of mostly perfect cookies though.
The perfect Candy Corn and White Chocolate Chip Cookies. What do YOU think?
I had even tried pressing the candy corn onto the tops of the cookies after scooping them instead of adding them to the cookie dough before scooping. It worked but they weren’t terribly pretty.
Candy Corn and White Chocolate Chip Cookies. The TRUTH. Perfection comes at a cost.
And the consensus about Candy Corn and White Chocolate Chip Cookies is…
Candy Corn and White Chocolate Chip Cookies are completely delicious and wonderful with melted candy corn! Dear Husband couldn’t stop eating the imperfections and is very irritated with me right now for having so many mouth watering cookies in the house.It turns out that the candy corn kind of hardens into a crunchy candy and it’s really really good in the cookies offset by the creamy white chocolate chips.Go figure.
Melted candy corn actually is really really good in Candy Corn and White Chocolate Chip Cookies.
While I wasn’t able to get picture perfection out of the smaller cookies, we really liked how they tasted. We even liked the melted candies.
Perfection is Perfection is Perfection
Ok, so the perfect cookies were prettier, and seemed to taste a little better than their ugly cookie siblings but we loved all of them. Differently if not equally.Just saying.
Is perfection overrated?
Here’s the Recipe for Candy Corn and White Chocolate Chip Cookies
The choice is yours: Big, perfect cookies or smaller with melted candy. Both are super delicious and super fun.
Print
Candy Corn and White Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 45 small cookies, 24 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Candy Corn and White Chocolate Chip Cookies are super fun, gluten free, soft, delicious, and loaded with sweet white chocolate chips & colorful fall candy corn.
Ingredients
- 1 cup plant based butter (2 sticks), cold
- 3/4 cup granulated white sugar
- 3/4 cup light brown sugar, Domino brand
- 2 large eggs, cold
- 1 teaspoon pure vanilla extract
- 3 cups flour, gluten free
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces candy corn, frozen for at least 1 hour
- 8 ounces white chocolate chips
Instructions
- Preheat oven to 350°F or 325°F convection.
- Line 3 baking sheets with parchment paper or silicone mats. Set aside
- In the large bowl of a mixer, blend the plant based butter, granulated sugar, brown sugar, eggs and vanilla using the paddle attachment.
- Add the flour, baking soda and salt. Blend until combined.
- Mix in the candy corn and the chocolate chips.
- Using a cookie scoop, scoop the cookie dough onto the prepared baking sheet. For perfect cookies, use a larger (3-tablespoon) scoop, and make sure there is no candy corn at the edges of the cookies.
- Bake for 12 minutes (turning the pans clockwise for even baking at 8 minutes) for smaller cookies and 14 minutes for larger cookies.
- Allow the cookies to cool completely before serving.
- Cookies can be stored in an airtight container.
Equipment
Country Crock Plant Butter with Avocado Oil Sticks
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Fleischmanns Solid Margarine – Unsalted
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Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat – Pack of 2
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Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
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Ice Cream Cookie Scoop Set of 3
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Cookie Scoop Set of 3 – Stainless Steel Ice Cream Scooper with Trigger
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Buy Now → Notes
- I prefer a higher quality plant based butter like Country Crock sticks or Fleischmann’s unsalted.
- YES the brand of brown sugar does matter. I started out with another brand and quickly remembered from my pastry chef days that Domino brand works best in cookies. It does matter.
- I don’t refrigerate my cookie dough after making it, so I like my ingredients to be cold. I use plant based butter and eggs straight from the refrigerator.
Candy Corn and White Chocolate Chip Cookies – Perfection or imperfection…that is the question. Or…is imperfection really perfection???
Here’s how I made them! Check it out on Instagram @koshereveryday
View this post on Instagram
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