White Chocolate Candy Corn Cookies

My Sweet dear husband let me know on short notice he needed treats for a tailgate. So I ran through my book of greatest hits and quickly realized there is nothing faster than a good ole' drop cookie. Halloween is one of my favorite holidays, and I wanted to make something that seemed a little festive, so I took my favorite cookie recipe and swapped out the add-ins, and let me tell you, they did not disappoint! These will be a "hallow-staple" around here.

1/2 cup Butter soften

1/2 cup Granulated Sugar

1/2 cup Brown Sugar

1 egg

1 teaspoon Vanilla

1/2 teaspoon Salt

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 1/3 cup All Purpose Flour

1/2 cup White Chocolate Chips (I use Guittard Chocolate. It is hands down the best and will make a huge flavor difference)

1/2 cup Candy Corn ( I used the Brach’s Minis)

Preheat oven to 350

Add butter to the bowl of your mixer and mix until soft.

Add brown sugar and granulated sugar and mix until texture is creamy, about 3 minutes.

Add egg and continue to mix.

Add baking soda, baking powder, salt, and slowly mix in flour a little at a time. Mix until it is all incorporated.

Lastly, add in your chips and candy corn and mix until incorporated.

I use a #18 scoop and place my cookies on a lined cookie sheet.

Place in the fridge for 10 -15 minutes so the dough chills before baking. This with help the Candy from melting too much.

Bake for 8-12 minutes or until the edges of the cookies starts to turn golden. The middle still may look a little raw, but that is how we keep them soft!

This recipe makes about 12 cookies.

Cheers Babes

XOXO