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 hope the title doesn’t sound confusing, but I used candy corn M&Ms, which are white chocolate inside and I also added some regular candy corn. The more the better!
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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These are so pretty and festive! Candy corn is the one candy that I really miss. It has gelatin in it so I won’t eat it. I’m waiting for the day that a candy company comes out with a vegan version. Until then, I’ll live vicariously through others.
Wow, I did not realize these got gelatin in them, I only eat them around Halloween. Hopefully some company comes up with a vegan version. I hope soon!
Love these fun cookies! I love using cream cheese in cookies. The white chocolate and candy corn is a sweet addition!
Thanks Ashley! Cream cheese cookies are very tasty!
Woahhhhh, these look so good! Thanks for sharing!
So pretty and tasty looking too, I love white chocolate. Tomorrow is National candy corn day too.
I’m glad you like them Janette! I did not know it was National candy corn day 🙂
YUM Candy corn M&Ms! i didn’t know those existed, they look delish in these cookies.
Thanks Sarah 🙂 Not so healthy, but very delicious and fun!
such pretty looking cookies Mira! bet they taste amazing! Pinning!
Love how festive these cookies are, I wouldn’t be able to stop at one either! I need to try baking with cream cheese in cookies, sounds delicious.
Thanks Danielle! Cream cheese makes soft cookies and I’m planning to try it in other cookie recipes.
How festive! I’ve never used cream cheese in cookies – but I love it in frosting! I’m always so happy when I learn a new little trick! Thank you for expanding my foodie horizons! 🙂
You are welcome Kathleen!
These cookies look amazing! Love how soft and puffy they are and the candy corn and M&M’s are so fun and festive!
These cookies look so soft and chewy, the perfect Halloween (or as owners of Dachshunds call it Halloweiner) recipe! All our neighbors get together and have cider and donuts and make snacks and this is the perfect thing to share with all our family and friends. Thanks for sharing! Pinned.
Thanks for pinning Laura!
These are just the cutest cookies, Mira! I’ve always wanted to try cream cheese in cookies. They sound delicious and so festive for this time of year!
Thanks Gayle! Glad you like them!
These are so gorgeous and thick, Mira! Wow. I’m bowled over by the amazing pics, too!
These look so fun and festive!! I love the tips for baking with candy corn 🙂 Pinned!
Thanks for pinning Ceara!
These cookies look Gorgeous, Mira! Cream cheese, white chocolate M&Ms and candy corns whats not to love.. Delicious! Can’t wait to give it a try.. Pinning! 😀
I just need to buy cream cheese to make these!! Looks divine!
Yum! Those cookies look delicious and super festive. Pinned 🙂
You note baking powder in the ingredient list but baking soda in the instructions. Which should I use? Thanks; these look great!
Sorry for the inconvenience! It is baking powder only. Have a great evening!