White Chocolate Candy Corn Cookies

Target Canada can sometimes be a little slow on distribution of goods, especially when the shopper (me) is looking for Halloween and fall candies at the beginning of September.  Wait a second- is that my problem, or Target’s?   Sorry Target– I should have known better!  It was too soon for shopping for fall things!  The only candy that was out on the shelves while I was pre-season shopping was candy corn.  I don’t like candy corn, but as you’ve just heard from my ramblings, I had no other choice for a fun cookie add-in.   I couldn’t go without some sort of chocolate though, so to match the candy corn, white chocolate was in order.  And yes, Target had that in stock.

Candy selection in Canada can sometimes be dismal.  It’s not just a problem for one store, it’s a problem for all Canadian stores.  I’m not sure if candy corn is available outside of North America, but if you can’t find it in your country, I understand!  There are so many types of candies, candy bars, and chocolate bars that we can’t get here in Canada, so I have to travel over the border to get supplies for recipes.  Luckily, I’m only an hour away from the nearest border crossing, so I’m able to do that.  Unfortunately for some, that’s not an option.  I get lots of questions about where to find certain treats or ingredients from countries around the world, and I’m usually not able to help with locating them.  If there is a certain candy or ingredient that you need for a recipe, always try Googling it, and seeing if you can get it mailed to you.  I also have lots of success with Amazon. 

Since candy corn is made entirely of sugar, it is likely to melt in the heat of the oven, so try to keep the corn pieces away from the outside of the balls of cookie dough. You can place some on top of the cookie before putting them into the oven if you want the candy corn to be seen better.  

The recipe is after the break!  Enjoy!

White Chocolate Candy Corn Cookies

Ingredients:

• 1/2 cup unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 2 tablespoons cream 
• 2 cups all-purpose flour
• 2 teaspoons corn starch
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup candy corn
• 1 cup white chocolate chips

Procedure:

1. In the bowl of a stand mixer, fitted with the paddle attachment, cream butter and sugars together until light and fluffy. 
2. Add egg and turn mixer onto low speed. Add cream and vanilla while mixer is on. 
3. Turn mixer off, and add flour, corn starch, baking soda and salt and mix until a light cookie dough develops. 
4. Add the candy corn, and white chocolate chips, and mix briefly until they are combined with the batter. 
5. Using a large cookie scoop, place balls of cookie dough batter onto a parchment lined baking tray. Once tray is full, place cookie tray into the fridge for approximately 2 hours, or overnight. This will ensure that the cookies do not spread while they are baking. 
6. Preheat oven to 350F. 
7. Bake cookies in preheated oven for around 15 mins, or until golden brown. 
8. Allow to cool on the baking tray and transfer to a wire rack to finish cooling once the cookies are set enough to be moved. 
9. Store in a sealed container for 2-3 days.