Category Archives: candy corn

White Chocolate Candy Corn Cookies

Look away, candy corn haters! This recipe isn’t for you!

White Chocolate Candy Corn Cookies

Nope, these White Chocolate Candy Corn Cookies are for me, a person with questionable taste in television and Halloween candy. Are you also a person with these interests? Hi, hello, let’s be friends. Would you like a cookie?

White Chocolate Candy Corn Cookies

These are so simple to make. The base is a drop sugar cookie dough that I’ve used on here several times that bakes up chewy and perfect every time. But let’s be real, these cookies are all about the mix-ins. The white chocolate chips stay intact, but the candy corn melts into festive little puddles that retain their chew but are devoid of chalkiness. They’re so good!

Before you start mixing up dough, you should know a couple of things:

  • You need to roll your dough into balls before you chill it. Is this the opposite of literally every cookie recipe I’ve ever posted? Yep. But it’s necessary if you want to keep your candy corn intact, which I very much do, not only for the bigger pockets of melted candy but also because…
  • Any candy corn that’s on the bottom of the dough balls will burn after several minutes of contact with the pan. This means you want to make sure that the bottoms of all your dough balls are just dough (and maybe some white chocolate). The cookies will spread as they bake, causing some candy corn to inevitably meet the pan, but it won’t burn and become a big lacy mess. If any of the candy corn on the edges starts to spread, you can gently reshape the cookies with a glass or spoon after baking. Resist the urge to do this with your fingers though, as few things hurt like a molten sugar burn.
White Chocolate Candy Corn Cookies

Other than those very doable adjustments to a traditional drop cookie routine, these cookies are business as usual (but make it spooky season). Make them for yourself or your fellow candy corn devotees, and have a wonderful Halloween weekend!

White Chocolate Candy Corn Cookies
White Chocolate Candy Corn Cookies
makes about 2.5 dozen cookies

3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup white chocolate chips + more for topping
1 cup candy corn + more for topping

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated and light brown sugars. Mix in eggs one at a time, followed by vanilla. Add dry ingredients in two installments, beating until combined. Use a silicone spatula or wooden spoon to fold in white chocolate chips, followed by candy corn.

Line a pan (or a couple of plates that will fit in your refrigerator) with parchment. Scoop dough into 2 tablespoons and roll into balls. Make sure there are no bits of exposed candy corn on the bottoms of any dough balls. Cover dough balls with plastic wrap and chill for at least 2 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-12 minutes, until puffy. Decorate with more white chocolate chips and candy corn, if desired. Let cookies cool on baking sheets for 10 minutes before removing to a rack to cool completely. Repeat process with any remaining dough, letting the baking sheets come back to room temperature between batches.

Cookies will keep extremely well in an airtight container at room temperature for up to a week.

Easy Popcorn Balls

Easy Popcorn BallsIf you’ve been around here a while, you know I loathe Halloween. Biggest Halloween Scrooge there is, right here.

That said, I might do an about-face soon because I finally tried a popcorn ball at the ripe old age of 34 and I loved it. Loved. It. Sweet, airy and studded with candy, it may well make a Halloween-lover out of me! Who knows? It could change the course of my life!

(Feeling dramatic today. Sorry, not sorry.)Easy Popcorn BallsBut seriously, I have no idea why I had never had a popcorn ball before a few weeks ago. Maybe it’s a northern thing? Do Texans just not make popcorn balls? Do I secretly love Halloween? Is my entire life a lie???Easy Popcorn Balls…whatever it is, I am now firmly in support of all things Halloween as they relate specifically to spherical sticky-sweet popcorn. And also candy corn. But nothing else, okay? Okay.Easy Popcorn BallsLots of popcorn ball recipes are molten sugar or caramel-based and require a candy thermometer, but I went in a different, easier direction, using Rice Krispies Treats as a guide. Butter and marshmallows are melted together and flavored with a little salt before 10 cups of plain popcorn are folded in. I like to add mix-ins for flavor/textural diversity, but feel free to leave ‘em out if they’re not your thing. I love (!) the sweet/salty candy corn and pretzel combo I used in this batch, but if those flavors aren’t your bag, don’t fret! I’ve written a list of alternatives in the recipe. You can use pretty much whatever you want, except for un-coated chocolate (it’ll melt).Easy Popcorn BallsEasy Popcorn BallsEasy Popcorn BallsOnce the mixture is to your liking, let it cool for about 5 minutes, just until you can handle it. Then butter your hands and press heaping 1/2 cups of sticky popcorn into balls and set them on a piece of parchment. After that’s done…well, you’re done. Except for the part where you watch the World Series and eat crunchy, just barely gooey, candy corn & pretzel-studded popcorn balls and call it Halloween. Or maybe that’s just me.Easy Popcorn Balls

Easy Popcorn Balls
makes about 14 balls

1/2 cup (1 stick) unsalted butter
1 10-ounce bag mini marshmallows (about 6 cups)
1/2 teaspoon Kosher or sea salt
10 cups plain popped popcorn (from about 1/2 cup kernels)
1 cup candy corn
1 cup broken pretzel pieces

Alternative mix-in ideas (use 2 cups total):
M&Ms
Reese’s Pieces
salted peanuts
chopped Twizzlers
broken Oreos
sweet cereal of choice

Line a rimmed sheet pan with parchment. Set aside.

Melt butter a large, heavy-bottomed pot over medium-low heat. Add marshmallows and all and stir until smooth. Carefully fold in popcorn. Remove from heat. Fold in candy corn and pretzels, or other desired mix-ins. Let mixture cool 5 minutes, or until just cool enough to handle but still pliable.

Grease your hands and a 1/2 cup measuring cup. Use the measuring cup to scoop heaping 1/2 cups of the popcorn mixture. Coax it out of the cup by inverting/using your fingers and then use your hands to firmly press the popcorn mixture into a ball. Place the popcorn ball on the prepared pan. Continue, working quickly, until all popcorn mixture is used. Let popcorn balls cool until set.

Popcorn balls are best the day they are made, but may be kept covered at room temperature for up to 3 days. If you are concerned about them sticking together, you can wrap each in plastic wrap.Easy Popcorn BallsEasy Popcorn Balls