White Chocolate Candy Corn Cookie Cups

These two bite White Chocolate Candy Corn Cookie Cups are made in mini muffin tins. Homemade cookie dough is filled with white chocolate baking chips and candy corn that melts while baking adding an incredible layer of chewy texture to the dough. After baking place a single candy corn on top as a garnish and watch ’em go.

Easy White Chocolate Candy Corn Cookie Cups Recipe

Candy corn is synonymous with Autumn. When it begins showing up on store shelves, you know fall is on the way. For me, candy corn isn’t necessarily something I would choose to eat on it’s own but, incorporating it along with white chocolate chips into these fun cookie cups or mixed into sugar cookie bars is definitely more my style.

How to Make the Best White Chocolate Candy Corn Cookie Cups Recipe

• Ingredients you’ll need to make homemade White Chocolate Candy Corn Cookie Cups: All purpose flour. granulated sugar, butter, cream cheese, large eggs, candy corn, white chocolate baking chips, vanilla extract, baking soda, salt and one packet of white chocolate instant pudding mix.
• Kitchen gadgets you’ll need: Mini muffin pans, mini muffin liners. a stand mixer or a hand mixer, measuring cups and spoons, a sharp knife and cutting board.
• You can substitute cheesecake instant pudding mix in place of white chocolate pudding mix.
• Candy corn is by its very nature sweet and sticky. Because of this, I often recommend that you bake these cookie cups directly in the pan and then after cooling them, place them into liners to store and serve. Doing so and you’ll have no worries about them sticking. Should you choose to line the cups first, spray the liners with cooking spray for easier release.
• When incorporating candy corn into baked goods, expect them to melt into the dough while baking. As the cookie cups cool, so will the melted candy corn and it adds a really pleasing chewy texture to the dough.
• I also recommend that you bake them in nonstick mini muffin pans first without liners then place them into liners for serving so, they don’t stick to the paper.
• Make them pretty by adding candy corn as a garnish then your sweets fans will know what’s hidden inside.
• Store Candy Corn Cookie cups in an airtight container at room temperature for up to 1 week.

More Fall Sweet Treats to Make

Fall baking is fun for everyone. If you’re short on time, there’s no need to fret I’ve got more shortcut sweet treats to make:

• Candy Corn Cookie Truffles are a fun project that you can do with the kiddos.
• Serve this Caramel Corn straight from the oven while it’s warm for next level snacking.
• This Easy S’mores Candy Bark requires no baking at all.
• Pretzel Turtles made with Dove candy for a twist on classic Rolo turtles.
• Caramel and Chocolate Dipped Apples made the easy way.
• Candy Corn Sugar Cookie Bars taste just like fall ideal for Halloween parties, too.
• Chocolate Dipped Scotcheroo Bon Bons are decorated with festive seasonal sprinkles.
• Don’t just stop there you may like to try these Chocolate Candy Corn Cookies via Crazy For Crust, too.

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Helpful Kitchen Items:

• Mini Muffin and Cupcake Pan
• Mixing Bowls
• Hand Mixer
• Measuring Set

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5 from 7 votes

White Chocolate Candy Corn Cookie Cups

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Dessert

Cuisine: American

Keyword: white-chocolate-candy-corn-cookie-cups

Servings: 72 mini muffin cups

Author: Melissa Sperka

Ingredients

• 1 cup salted butter softened
• 4 oz plain cream cheese softened
• 1 1/2 cup granulated sugar
• 2 tsp pure vanilla extract
• 2 large eggs
• 3 cups all purpose flour
• 1 3.4-oz package instant white chocolate pudding mix
• 1 tsp baking soda
• 1/2 tsp salt
• 1 11-oz package candy corn plus 72 for tops
• 1 11-oz white chocolate chips
• 72 seasonal mini muffin liners

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Instructions

• In a medium-size mixing bowl sift together the flour, pudding mix, baking soda and salt. Set aside.
• In a large mixing bowl using an electric mixer cream together the butter, cream cheese, sugar and vanilla. Beat until fluffy and pale yellow in color, around 2 minutes.
  
• Add the eggs one at a time beating well after each addition.
• Lower the speed of the mixer and add the dry ingredients to the creamed butter and sugar. Continue mixing until fully combined.
• Mix-in candy corn and white chocolate chips by hand until evenly distributed in the dough. Place into an airtight container and chill for 2 hours or overnight.
• To bake: Preheat the oven to 375°F. Liberally spray (3) 24 cup mini cupcake pans with cooking spray. Set aside.
• Use a Tbsp or small cookie scoop to divide the dough between the mini muffin cups.
• Bake for 10-12 minutes or until lightly golden.
• Cool in the pan for 5 minutes then carefully run a knife around the edge of each cookie cup to loosen. Place one candy corn on each and cool for another 5 minutes in the pan then carefully remove to a cooling rack to cool completely.
• Store in an airtight container. Place each in a seasonal mini muffin liner for serving, if desired.

Notes

• Candy corn is by its very nature sweet and sticky. Because of this, I highly recommend that you bake these cookie cups directly in the mini muffin pan and then after cooling them, place them into liners to store and serve. Doing so and you’ll have no worries about them sticking. Should you choose to line the cups first, spray the liners with cooking spray for easier release. 
• You can substitute cheesecake instant pudding mix in place of white chocolate pudding mix.

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