Fall is here!  It’s time for all things Fall.  Like pumpkins and candy corn.

My daughter loves candy corn.

Loves it.

Starts asking for it months before Halloween.

So, adding candy corn to things is kind of a natural progression of celebrating Fall in our house.

I loved the idea of candy corn in cookies.  I mean, the candy is essentially made of sugar and honey – so how could it go wrong?

Turns out it can.

But don’t worry.  I got it all figured out now.

First of all, we start with a pretty basic chocolate chip cookie recipe.

You can use a mixer to blend it all together {until adding the chips}, but I just use a spoon.

Less to wash.

And what you can see in the photo below is that I mixed in the candy corn when I stirred in the chocolate chips.

Which is where I made my first mistake.

I also was making these after baking something else and forgot to turn the oven down, but hopefully you won’t do that.  :)

So, with the oven accidentally set too high, the candy corn melted.

I had a giant, gooey mess on my hands.  But I scraped it off the pan and into a bowl and ate it like that.  It was kinda like a cookie stew.  Pretty ugly, but darned tasty.

Anyway, I adjusted the oven temp for the next batch and changed the method of adding the candy corn, because even with a lower oven temp, any candy corn that was on the bottom of the cookie stuck to the pan.

Now, you could just let it cool completely on the pan if the candy makes it stick and then try to delicately slide a thin spatula under it, but that’s a lot of work.

To solve this problem, you can simply add the candy corn to the top of the cookies after scooping the dough onto the pans.  Just press a few into the top.

But I do suggest keeping an eye on these.  Just in case.

I mean – keep an eye on them while they’re baking.  ‘Cause once they’re done, and once your family tastes them, they’ll disappear.

White Chocolate Chip Cookies with Candy Corn

Ingredients:

1 1/2 cups all-purpose flour
I/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
I tsp. vanilla extract
1 egg
1 cup white chocolate chips
1/2 to 1 cup candy corn

Preheat oven to 340°F.

In a small bowl, combine the flour, baking soda, and salt.

In a different bowl, cream together the butter, sugar, and brown sugar. Blend in the egg and vanilla. Mix in the chocolate chips.

Scoop the dough in teaspoonfuls onto cookie sheets. Press a few pieces of candy corn into the top of each cookie.

Bake for 8 to 10 minutes, or until edges are set. Cool on wire racks. Store covered.

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And to print the free PDF version of the recipe, click here:  White Chocolate Chip Cookies with Candy Corn

Enjoy!