Description
Soft and chewy cookies packed with white chocolate and candy corn, perfect for Halloween festivities.
Ingredients
Scale
For the cookies
- 1 cup Unsalted butter (softened, not melted) (Must be softened for optimal texture.)
- 1 cup Brown sugar (Provides chewiness.)
- 1 cup Granulated sugar (Adds classic cookie sweetness.)
- 1 large Egg (Large egg for binding.)
- 1 teaspoon Vanilla extract (For flavor.)
- 2.5 cups All purpose flour (Spoon into measuring cup and level off.)
- 1 teaspoon Baking soda (For leavening.)
- 1 teaspoon Salt (Enhances flavor.)
- 1 cup White chocolate chips (For sweetness and texture.)
- 1 cup Candy corn (Use fresh candy corn for best results.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter with both sugars until fluffy and lighter in color.
- Mix in the egg and vanilla until the mixture is smooth.
- Sprinkle in the flour, baking soda, and salt. Stir just until the dry ingredients are no longer visible.
- Fold in most of the white chocolate chips and candy corn; set aside a handful of each for topping.
- Scoop medium-sized dough balls, about 1.5 tablespoons, onto the lined baking sheet.
Baking
- Bake until the edges are set and the centers look soft, about 10 minutes.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
To keep cookies soft, store in an airtight container with a slice of bread. You can freeze the dough or baked cookies for later.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Protein: 1
