White Chocolate Candy Corn Cookies
Prep Time:40
Cook Time:11
Serves:24
These White Chocolate Candy Corn Cookies are best enjoyed fresh out of the oven, and make the perfect cookie to kick off your Halloween festivities. Be sure to bake a batch big enough to share because smell alone will attract every ghost, goblin, ghoul, and trick-or-treater seeking a spooky treat!
Ingredients
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1 cup candy corn
- 1 cup white chocolate chips
Directions
- Use an electric mixer to cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla and continue to mix until fully combined.
- Mix in Kodiak mix until a dough forms.
- Stir in candy corn and white chocolate chips.
- Scoop cookies onto a parchment-lined baking sheet, making sure cookie dough covers any exposed pieces of candy corn on the bottom of the cookie (*Any candy corn directly touching the baking sheet will melt during baking).
- Refrigerate the scooped cookies for at least 30 minutes, or freeze for 10 minutes.
- Preheat oven to 350°F.
- Bake the chilled cookies for 9-11 minutes or until lightly golden around the edges.
