Candy Corn and White Chocolate Softbatch Cookies
YIELD: ABOUT 20 MEDIUM COOKIES
TOTAL TIME:3+ HOURS, FOR DOUGH CHILLING
PREP TIME:10 MINTUES
COOK TIME:8 MINUTES
An abundance of candy corn and white chocolate chips add texture and an extra pop of sweetness to these softbatch-style cookies. They’re so soft, buttery, tender, and just melt in your mouth. The dough uses both cornstarch and cream, which help keep the cookies supple, light, and extra soft without being cakey. If you’re wondering what to do with all the leftover Halloween candy corn, this recipe will help take it off your hands. Baking this dough longer than about 10 minutes could result in undersides of cookies become overly browned. 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.
1/2 cup unsalted butter, soften
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 tablespoons cream or half-and-half
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste
1 1/2 cups candy corn (1o to 11 ounces)
1 cup white chocolate chips (or salted peanuts)
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
Stop, scrape 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.