White Chocolate Candy Corn Cookies

White Chocolate Candy Corn Cookies
 White Chocolate Candy Corn Cookies


This gooey cookie is perfect for any October occasion!

These gooey Candy Corn cookies are the perfect dessert for any Halloween party. The white chooclate chips go perfectly with the sweet candy to balance out this delicious cookie. 


  • 1  Cup  Butter, softened
  • 1  Cup  sugar
  • 1  Cup  brown sugar
  • eggs
  • 1 1/2  Teaspoon  vanilla
  • 1  Teaspoon  baking soda
  • 1  Pinch of  salt
  • box of vanilla instant pudding
  • 2 3/4  Cups  flour
  • 1  Cup  Candy Corn
  • 1  Cup  white chocolate chips


Preheat the oven to 375 degrees F. Cream butter, sugar, and brown sugar. Add the eggs and vanilla to the mixture. In a separate bowl, combine baking soda, salt, pudding, and flour. Whisk together then slowly add to the butter mixture. Add candy corn and white chocolate chips to the dough. Mix with a wooden spoon.

Cover the dough and place in the fridge. Use a small cookie scoop or a spoon to form dough into balls, keeping any exposed candy corn covered with dough so it doesn't melt all over the cookie sheet. Bake 8-10 minutes on a greased cookie sheet.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.