Averie Cooks' Candy Corn and White Chocolate Softbatch Cookies
Celebrating Candy Corn
Candy corn is definitely one of the sweetest things about Halloween season, but diehard fans don't limit themselves to simply snacking on the addictive treats. Instead, make the most of the confection with Averie Cooks' recipe below for Candy Corn and White Chocolate Softbatch Cookies.
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, 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.