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White Chocolate Candy Corn Cookie Cups
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White Chocolate Candy Corn Cookie Cups

Course Dessert
Cuisine American
Keyword white-chocolate-candy-corn-cookie-cups
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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

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.