Candy Corn & White Chocolate Cookies

Ingredients

• 1/2 cup unsalted butter, soften

• 3/4 cup light brown sugar, packed

• 1/4 cup granulated sugar

• 1 large egg

• 1 tbsp vanilla extract

• 2 tbsps cream or half-and-half

• 2 cups all-purpose flour

• 2 tsps corn starch

• 1 tsp baking soda

• pinch salt, optional and to taste

• 1 1/2 cups candy corn (10 to 11 ounces)

• 1 cup white chocolate chips (or salted peanuts)

Directions

1. Cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes

2. Stop, scrape down the sides of the bowl and add the next 5 ingredients. Mix on low speed until just incorporated, about 1 minute; don’t over-mix

3. Add the candy corn and white chocolate chips

4. Use a cookie scoop to form heaping 2 tbsp mounds. Place mounds on a large plate, flatten slightly, cover with plastic wrap, and refrigerate for at least 3 hours

5. Important note: Make sure candy corn are inside the cookies, not directly on cookie sheet because they will melt, burn or turn runny

6. Preheat oven to 350

7. Bake cookies on a greased baking sheet for 8-9 minutes

8. Let cool

   Adapted from Averie Cooks