Thursday, September 25, 2014

Candy Corn and White Chocolate Cookies

· ½ cup unsalted butter, softened
· ¾ cup light brown sugar
· ¼ cup white sugar
· 1 large egg
· 1 tablespoon vanilla extract
· 2 tablespoons heavy cream or half-and-half
· 2 cups all-purpose flour
· 2 teaspoons corn starch
· 1 teaspoon baking soda
· ½ teaspoon salt
· 1 ½ cups candy corn
· 1 cup white chocolate chips


Using a stand mixer, cream together butter, sugars, egg and vanilla until light and fluffy, about 5 minutes.
Scrape down the sides of the bowl and add the cream, flour, corn starch, baking soda and salt. Mix on low until just incorporated, about 1 minute being careful not to over-mix the batter. Stir in the candy corn and white chocolate chips and mix just until incorporated.
Using a cookie scoop or large spoon form 2 tablespoon mounds, around 20 cookies. Flatten slightly and put on a large plate or platter and cover with plastic wrap. Refrigerate for at least 3 hours before baking. If you bake the room temperature dough the cookies will spread and be flat.
Note: strategically place candy corn so that it does not directly touch the cookie sheet when baking. It will melt, burn and run. The candy corn needs to be in the interior of the cookies surrounded by the dough.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking spray. Place cookies on the baking sheet at least 2 inches apart and bake for about 9 minute or until the edges and top are just beginning to set, even if slightly undercooked. Be careful not to overcook because cookies will firm up as they cool. Allow cookies to cool on the baking sheet for about 5 minutes then transfer to a wire rack to finish cooling.
Cookies will keep in an airtight container for up to 1 week or in the freezer for 3 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or frozen up to 3 months.

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