I can't think of any Halloween or fall candy that I like better than candy corn. It has to be a "good quality" candy corn, and not just any cheap imitation, but the particular taste, that chewy texture...yum!
I saw these cookies on Pinterest and loved how they looked so pretty and chewy, speckled with candy corn. I made the dough up Monday night and baked up about half of it or so for some of the youth in our church last night. Drew and I had to sample them beforehand. You know, to make sure they were OK for others.
These cookies are wonderful! As you can see, the candy corn for me did not stay in tact as well as I thought they might, but the soft, chewy dough, mixed with the chewy, sugary candy corn...Halloween treat for sure. Oh and the dough itself is so tasty that I probably need to keep this in mind when I go to reach for some more.
|When they first come out of the oven, they are puffy, but don't worry; they will settle.|
from Averie Cooks blog
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.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 4 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- If you visit the original post site (the link to the original post is the recipe title), you will see that Averie's cookies are a bit thicker. I used about half the dough she uses for one cookie, so that I'd have more. This may have affected the candy corn staying in tact.
- I baked mine 9 minutes, just like the recipe suggested. Some still looked too underdone, and even after about 5 mins. were too soft to pick up from the baking sheet. After further cooling- maybe 30 minutes- they were fine to pick up.