White Chocolate Candy Corn Cookies
Prep Time:40
Cook Time:40
Serves:24
Don't toss away that extra candy corn! Instead, try this recipe for White Chocolate Candy Corn Cookies. Best enjoyed fresh out of the oven, these cookies are a festive way to use a Halloween staple. Be sure to make a big enough batch to share because every ghost, goblin, ghoul, and tricker treater will want to try one.
Ingredients
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups Kodiak Cakes 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 Cakes 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.
