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Candy Corn and White Chocolate Chip Cookies

Candy Corn and White Chocolate Chip Cookies

  • Author: Sharon Matten - Kosher Everyday
  • 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

Units Scale
  • 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

  1. Preheat oven to 350°F or 325°F convection.
  2. Line 3 baking sheets with parchment paper or silicone mats.  Set aside
  3. In the large bowl of a mixer, blend the plant based butter, granulated sugar, brown sugar, eggs and vanilla using the paddle attachment.
  4. Add the flour, baking soda and salt.  Blend until combined.
  5. Mix in the candy corn and the chocolate chips.
  6. 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.
  7. Bake for 12 minutes (turning the pans clockwise for even baking at 8 minutes) for smaller cookies and 14 minutes for larger cookies.
  8. Allow the cookies to cool completely before serving.
  9. Cookies can be stored in an airtight container.


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.

Keywords: Candy Corn Cookies, White Chocolate Chips, Gluten Free, Gluten Free Recipe, Gluten Free Cookies, Dairy Free, Nut Free, Pareve, Fall Cookies

Ingredients

Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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