Introduction
Autumn is upon us, and with it comes the irresistible urge to bake delightful treats that capture the essence of the season. Candy Corn and White Chocolate Softbatch Cookies are just the thing to add a pop of color and a burst of sweetness to your fall festivities! These cookies, with their chewy texture and rich flavors, are sure to become a family favorite. Sign up to receive the recipe directly to your email and embrace the joy of fall baking.
Why You’ll Love This Recipe
This recipe is your ticket to pure autumnal bliss! The fusion of colorful candy corn with smooth white chocolate ensures a symphony of flavors in every bite. Not only are these cookies a feast for the taste buds, but they’re also visually striking—perfect for Halloween gatherings or cozy family nights. Plus, with an uncomplicated prep time, you can whip these up in no time and watch your loved ones enjoy!
Ingredients
– 1/2 cup unsalted butter, softened
– 1/4 cup light brown sugar, packed
– 1/4 cup granulated sugar
– 1 large egg
– 2 teaspoons vanilla extract
– 1 1/2 cups all-purpose flour
– 2 teaspoons cornstarch
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 3/4 cup candy corn
– 3/4 cup white chocolate chips
Necessary Tools
– Mixing bowls
– Electric mixer
– Cookie sheet
– Parchment paper
– Cookie scoop
Ingredient Swaps and Additions
Feel free to experiment by swapping the white chocolate chips for dark or milk chocolate variants. Want a twist? Add a pinch of cinnamon or nutmeg to enhance the fall flavors. You could also include chopped nuts for added crunch!
Step-by-Step Instructions
1. Preheat your oven to 350°F (177°C) and prepare a cookie sheet with parchment paper.
2. In a large bowl, cream softened butter with brown and granulated sugar until the mixture is light and fluffy.
3. Incorporate the egg and vanilla, mixing thoroughly.
4. In a different bowl, whisk together the flour, cornstarch, baking soda, and salt.
5. Gradually merge dry ingredients with the butter mixture until just combined.
6. Gently fold in candy corn and white chocolate chips, spreading them evenly.
7. Use a cookie scoop to drop dough onto the sheet, spacing them out adequately.
8. Bake for 10 to 12 minutes until edges are lightly golden. Avoid over-baking as cookies will firm up while cooling.
9. Let them cool on the baking sheet for five minutes before transferring to a rack.
Serving Suggestions
Pair these cookies with a warm cup of apple cider or pumpkin spice latte to enhance the autumn experience. They also complement a scoop of vanilla ice cream for dessert.
Pro Tips for Success
Ensure butter is softened for optimal creaming. Distribute candy corn away from the cookie’s edge to prevent melting onto the tray. Slightly underbake for the softest cookies.
Storing and Reheating
Store cookies in an airtight container for up to a week. If they lose softness, microwave for a few seconds to restore their chewy texture.
FAQ Section
– Can I use margarine instead of butter? For best taste and texture, stick to butter.
– Can these be frozen? Yes, freeze unbaked dough balls for up to three months. Bake from frozen for a minute or two longer.
Conclusion
Candy Corn and White Chocolate Softbatch Cookies offer a delightful escape into the tastes and sights of autumn. Easy to make and perfectly scrumptious, they’re a must-try this season. Share your cookie creations by leaving reviews or tagging us on Pinterest and Instagram!
Nutritional Information
Per cookie:
Calories: 160
Carbs: 25g
Fat: 7g
Protein: 1.5g
Candy Corn and White Chocolate Softbatch Cookies
Ingredients
Method
- Preheat your oven to 350°F (177°C) and prepare a cookie sheet with parchment paper.
- In a large bowl, cream softened butter with brown and granulated sugar until the mixture is light and fluffy.
- Incorporate the egg and vanilla, mixing thoroughly.
- In a different bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually merge dry ingredients with the butter mixture until just combined.
- Gently fold in candy corn and white chocolate chips, spreading them evenly.
- Use a cookie scoop to drop dough onto the sheet, spacing them out adequately.
- Bake for 10 to 12 minutes until edges are lightly golden. Avoid over-baking as cookies will firm up while cooling.
- Let them cool on the baking sheet for five minutes before transferring to a rack.
