[title subtitle=”image: Catherine Frederick”][/title]
Tis the season for candy corn. Combine it with the most delicious cookie dough recipe for a real treat!
Ingredients
½ cup unsalted butter, softened
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
1 Tablespoon vanilla extract
2 Tablespoons half-and-half
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
Salt, just a pinch
1 cup candy corn (10 – 11 ounces)
¾ cup white chocolate chips
Method
Makes about 24 cookies
Preheat oven to 350˚. Prepare cookie sheet with non-stick spray, or bake on a Silpat.
Combine butter, sugars, egg, and vanilla in medium bowl. Using a hand mixer, beat on medium-high until fluffy, 3-5 minutes.
Scrape sides of bowl, add half-and-half, flour, cornstarch, baking soda, and salt. Beat on low until combined.
Roughly chop candy corn into pieces. Mix candy corn and white chocolate chips into dough with rubber spatula.
Form dough into medium sized balls, approximately one-and-a-half-inch. Place onto baking sheet. Press balls down a bit and cover with plastic wrap. Put in refrigerator for 3 hours. Refrigeration is a step that cannot be skipped.
NOTE: The pieces of candy corn CANNOT lay directly on the Silpat/baking sheet, if so, they will melt out of the cookie. Cover any candy corn pieces on the bottom of ball with a piece of dough.
Space dough balls two inches apart on baking sheet. Place in oven, bake for 8-9 minutes. Watch the cookies at the seven-minute mark. Remove cookies from oven-they will look slightly undercooked. DO NOT OVERBAKE! Let cookies cool completely before transferring them to a platter. Enjoy!
