These cookies bring white chocolate and candy corn together with a delicious, chewy cookie base. Add crushed pecans for a little extra crunch and you have this perfect fall treat!
**Note: Do not add the candy corn to the cookie dough, you will add it after you bake the cookies!
The trick to baking with candy corn is to NOT bake it. I simply add the candy corn to the cookies immediately after they come out of the oven. If you bake the candy corn, it will melt and cause quite a mess!
Full disclosure: I’m not usually a huge candy corn fan. I usually find them to be too sweet. But adding a few pieces to a cookie, then adding pecans and white chocolate as well? Perfection! You can’t eat just one of these cookies. The recipe is super easy and would be perfect to bring to work or to a Halloween party to share!
Once the base dough is made, you will add ¾ cup of your white chocolate chips and finely crushed pecans to the dough, then bake. Then once the cookies come out of the oven, you will add additional white chocolate chips, coarsely chopped pecans and a few pieces of candy corn to each hot cookie.
I hope you enjoy these cookies as much as I did. Happy baking!
Loaded Candy Corn Cookies
Ingredients
Method
- Preheat oven to 350 degrees.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the shortening, brown sugar and sugar on high for 1-2 minutes. Scrape down the bowl once complete.
- Add in milk, egg and vanilla extract. Mix until combined. Scrape down the bowl once complete.
- In separate bowl, whisk dry ingredients together (flour, baking soda, salt).
- Add dry ingredients to wet ingredients in 4 portions. Mix until combined.
- Using a food processor or a rolling pin, grind ¾ cup of pecans until finely chopped.
- Using a wooden spoon, mix in ¾ cup of white chocolate chips and finely chopped pecans.
- Grease and line baking sheets with parchment paper or silicone baking mat.
- Grease a 1 ½ inch cookie dough scoop and scoop dough onto baking sheet, leaving at least 1 inch on each side of the cookies.
- Bake for 8-10 minutes or until bottom and edges of the cookies are slightly browned.
- Set out candy corn and remaining chopped pecans & white chocolate chips.
- Once cookies come out of the oven, immediately add candy corn and additional white chocolate chips and pecans to each cookie. Lightly press each one into the cookie so that it sets.
- Let cookies cool on baking sheet for 5-10 minutes, then transfer to cooling rack.
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