Go Back
+ servings
Servings: 12

Candy Corn White Chocolate M&M Cream Cheese Cookies

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
A combination of white chocolate candy corn M&Ms and regular candy corn, baked into soft , light and fluffy cream cheese cookies. Sweet, thick and colorful, great for Halloween!
5 from 1 vote
Leave a Review »


  • 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


  1. In a medium bowl whisk flour, salt, baking powder and corn starch and set a side.
  2. 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.
  3. Add egg and vanilla and beat until incorporated. Scrape the bowl, to make sure there are no butter and cream cheese lumps.
  4. Add dry ingredients and mix until incorporated 1-2 minutes. Dough might be a little thick, this is fine.
  5. 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.
  6. 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:

  1. Preheat oven to 350F (180 C). Line a baking sheet with silpat or aluminum foil.
  2. Place cookies on baking sheet, leaving at least 2 inches in between.
  3. 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.
  4. Keep cookies in air tight container at room temperature for up to a week.

Recipe Notes

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 help a lot when baking) or line baking pan with aluminum foil. Do not use parchment paper, because candy corn will stick to it. Make sure you cover each candy corn with a 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, for visual reasons.
Course: Dessert
Cuisine: American

Nutrition Information

Calories: 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%