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–+ servings
Candy Corn Cookie Crunch

Candy Corn Cookie Crunch - A Festive Fall Delight

Candy Corn Cookie Crunch is a delightful dessert that combines chewy cookies with vibrant candy corn and creamy white chocolate, perfect for fall festivities.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Plant-Based Butter or coconut oil for dairy-free option
  • 1 cup Granulated White Sugar avoid substitutions for best texture
  • 1/2 cup Light Brown Sugar can swap with dark brown sugar
  • 2 cups Gluten-Free Flour use a 1:1 gluten-free baking flour mix
  • 1 teaspoon Baking Powder or use baking soda with an acid instead
For the Festive Touch
  • 1 cup Candy Corn look for kosher brands for holiday gatherings
  • 1 cup White Chocolate Chips or semi-sweet chocolate for a different flavor

Equipment

  • mixing bowl
  • electric mixer
  • Baking sheet
  • parchment paper
  • Measuring Cups
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream the plant-based butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
  3. Add the eggs and mix until fully incorporated.
  4. In another bowl, whisk together the gluten-free flour and baking powder. Gradually add to the wet ingredients, mixing just until combined.
  5. Gently fold in the candy corn and white chocolate chips with a spatula.
  6. Scoop the dough onto a prepared baking sheet, leaving about 2 inches between each scoop.
  7. Bake for 10-12 minutes until golden around the edges but soft in the center.
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 100mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 80IUCalcium: 10mgIron: 0.5mg

Notes

Refrigerate the dough for at least 30 minutes before baking for thicker cookies. Store in an airtight container for up to 1 week.

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