Candy Corn White Chocolate M&Ms Cream Cheese Cookies
These candy corn white chocolate M&Ms cream cheese cookies combine soft and tender cookie dough, with a nice crunch from the M&M candy and a slight chewiness from the candy corn after baking.
I got a little embarrassed after realizing I have no Halloween recipes on my blog. But fixing this was really easy!
I was planning to bake some white chocolate chip cookies anyway, (my sweet tooth) but after looking through my pantry I noticed this bag of candy corn white chocolate M&Ms. Hmmm tasty and I can definitely eat the whole bag myself, but I decided to use some of these in my cookies. I also added some regular candy corn, which I like in cookies, because it gets a little chewy and is also great for Halloween.
But wait, there are some tricks to tell you before you add candy corn to your cookie batter.
Candy corn melts and burns easily in the oven, so I recommend that it doesn’t touch directly the hot baking pan. Use either Silpat (silicone baking liner, that helps a lot when baking cookies and keeps everything clean) or line baking pan with aluminum foil. Do not use parchment paper aluminum foil is better for these. Make sure you cover each candy corn with a tiny piece of cookie dough, this way it will not melt and turn into a mess. The M&Ms are fine while baking, no need to cover them, just make sure you add 2-3 on top of each cookie, so your cookies look beautiful.
I baked the cookies for between 10 and 12 minutes and I usually bake 6 cookies per pan. Chilling the cookie dough for at least 2 hours before baking is recommended. This way your cookies will not spread and hopefully the candy corn will not get runny and burn. I used a large ice-cream scoop (1/4 cup) for these.
The cookie batter for these cookies is made with regular unsweetened butter and cream cheese. I substituted 1/2 cup of butter with cream cheese, which helps to create very soft, creamy and buttery cookies (I’ve done this with chocolate chip cookies and it worked, that’s how I know). I also used about 1 1/2 tsp of cornstarch for 1 batch of this dough, which helps produce soft cookies, which are not cakey.
The cookies are sweet, thick and colorful.
This recipe makes 12 large candy corn white chocolate M&Ms cream cheese cookies. I could not stop myself and ate about 4 of them yesterday afternoon! They are so good! I’m not sure why? Because of the cream cheese in the dough, my favorite white chocolate candy corm M&Ms of the candy corn baked into them? I’ll just give some of these away, since sharing is always nice, right?
Candy Corn White Chocolate M&M Cream Cheese Cookies
- 1/2 cup (4 oz/115 gr) softened unsweetened butter
- 4 oz (115 gr) softened cream cheese
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 tbsp vanilla extract
- 2 cups all purpose flour
- 1 1/2 tsp corn starch — (optional, but recommended)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup white chocolate candy corn M&Ms
- 1 cup candy corn
- In a medium bowl whisk flour, salt, baking powder and corn starch and set a side.
- In the bowl of a stand mixer with paddle attachment cream together butter, cream cheese and sugars until light and fluffy for about 4-5 minutes.
- Add egg and vanilla and beat until incorporated. Scrape the bowl, to make sure there are no butter and cream cheese lumps.
- Add dry ingredients and mix until incorporated 1-2 minutes. Dough might be a little thick, this is fine.
- Add candy corn and M&Ms, but make sure you leave some M&M candy to place on top of each cookie. Mix until just incorporated.
- Using an ice-cream scoop (2 inch), form cookies and line on a plate, (or even a cookie pan if it fits in your refrigerator) , press with your palm to make them flat and cover with plastic wrap and refrigerate for 2 hours before baking. (See notes for the reason). Make sure all candy corn is covered with some cookie dough, so it doesn't burn and turn runny.
When ready to bake Cookies:
- Preheat oven to 350F (180 C). Line a baking sheet with silpat or aluminum foil.
- Place cookies on baking sheet, leaving at least 2 inches in between.
- Bake for 10-12 minutes, until edges are set. Do not over bake, cookies will continue to cook and firm up after you take them out of the oven. Allow cookies to cool on the tray for 10 minutes, then transfer t a cooling rack to cool completely.
- Keep cookies in air tight container at room temperature for up to a week.
Nutrition InformationCalories: 391, Fat: 15g, Saturated Fat: 9g, Cholesterol: 46mg, Sodium: 205mg, Potassium: 94mg, Carbohydrates: 59g, Fiber: 1g, Sugar: 40g, Protein: 4g, Vitamin A: 420%, Vitamin C: 0.1%, Calcium: 62%, Iron: 1.4%
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