This week will end with Halloween. Many parties already happened last weekend. I came across a recipe that by the looks of it instantly inspired me to make it --- soft cookies with candy corn! When I stood in front of the many varieties of candy corn at Target, original, pumpkin, marshmallow and fruit loop, I picked up the fruit loop ones. The pink tones looked extra cheerful.
The basic recipe is just like other soft, chewy cookies, with an addition of cornstarch or instant vanilla pudding mix (which is also basically flavored cornstarch). I stay pretty close to the recipe, and baked the first batch.
However, after 12 minutes of baking the cookies looked like this.
Flattened and the candy corn had melted out of the cookies. Ouch! I let them cool for 9 minutes, and the melted candy corn could be scraped off the silplat liner, and the creation of cookies/candy was ready. But that was not really the plan….. it was more of a Franken-cookie.
I read the instructions again, and it had a 1/2 cup more flour than I used, and it asked for ‘chill the cookies for 3 hours before baking’. So, I did.
The next batch looked better.
Still, the cookies are pretty tricky. As long as there is candy corn on the bottom or the side of a cookie it is likely to melt. It might be better to make the dough and press a few candy corn on top of the cookie ball before baking them.
Candy Corn Softbatch Cookies
1/2 cup/1 stick unsalted butter, soften
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons crème fraiche
2 cups all-purpose flour
3 tablespoons instant vanilla pudding mix
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 1/2 cups candy corn (1o to 11 ounces)
1 cup white chocolate chips
- In a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the butter, sugars, egg, vanilla extract and crème fraiche on medium-high speed until light and fluffy, about 5 minutes.
- In a separate bowl, mix the flour, salt, baking soda and pudding mix.
- Put speed on low, and slowly added the flour mixture to the butter mixture and mix on low speed until just combined, about 1 minute; don't overmix.
- Add the white chocolate chips, and mix until just incorporated. (No candy corn yet!)
- Using a small icecream scoop, (or any size of icecream scoop you like based on the size of the cookies you would like to make) form heaping 1 – 1 1/2 –tablespoon sized mounds.
- Press about 3 candy corn inside of the cookie dough ball.
- Place mounds on a large plate, and slightly flatten mounds. Cover the mounds with plasticwrap, and refrigerate for at least 3 hours before baking.
- Preheat oven to 350F, line a baking sheet with a silicon mat or parchment paper. Place mounds on baking sheet, ca. 8 cookies per cookie sheet, and bake for about 9 minutes. Do not overbake since the cookies will firm up as they cool. Baking longer than 10 minutes will make cookies spread too thin, the candy corn getting contact with the cookie sheet and starting to melt.
- Cool cookies on the baking sheet for about at least 5-10 minutes before transferring to a wire rack to finish cooking. They will be sticky because of the slightly melted candy corn.