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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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10/29/2013

Candy Corn and White Chocolate Chip Cookies

Well it looks like Tuesday will be a cookie baking day.  I made these for dessert for my church's Alpha Class.  You can find the original at Averie Cooks.

1/2 cup unsalted butter, soften
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 tablespoons cream or half-and-half
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/8 tsp salt
1 1/2 cups candy corn I used a mix of regular and chocolate.(10 to 11 ounces)
1 cup white chocolate chips

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.

Stop, scrape down the sides of the bowl, and add the next 5 ingredients (through optional salt), and mix on low speed until just incorporated, about 1 minute; don't overmix.

Add the candy corn, white chocolate chips, and mix until just incorporated.

Using a medium 2-inch cookie scoop, form heaping mounds (I made 20). Place mounds on a parchment lined cookie sheet, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. (I totally skipped this step by accident)

Preheat oven to 350 F, line a baking sheet with parchment paper. Place mounds on baking sheet, spaced at least 2 inches apart and bake for about 9 minutes, or until edges have set and tops are just beginning to set, even if slightly under baked, pale and glossy in the center.

Do not over bake because cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies with overly browned undersides. Allow cookies to cool on the baking sheet  for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 4 months.



1 comment:

Erin said...

How fun are these! So festive and I bet they were delicious!

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