White Chocolate Candy Corn Cookies

I got a connection for the chemical sugar

A friend in the USA generously sent me candy corn. So much candy corn. After compulsively eating two bags glued to youtube coverage of the US election, I thought, there's got to be a better way. So I googled, and I found this recipe: https://www.averiecooks.com/candy-corn-and-white-chocolate-softbatch-cookies/. I have not changed it at all, but have added gram measurements. I have also done the chilling process differently to make the cookies easier to roll. This made roughly 20 cookies. I immediately ate 6.

Ingredients:

1/2 cup/112g unsalted butter, softened

3/4 cup/150g light brown sugar

1/4 cup/50g granulated sugar

1 large egg

1 TBSP vanilla extract1

2 TBSP milk or cream

2 cups/240g plain flour

2 tsp corn starch

1 tsp baking soda

pinch of salt

1 1/2 cups/c.300g candy corn

1 cup/100g white chocolate chips

Instructions:

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugars, egg and vanilla extract until light and fluffy, c. 5 minutes.

This process looks pretty gnarly. I'd set a timer and just leave it for 5 minutes.

Scrape down the side of the bowl and make sure all ingredients are evenly incorporated.

Add the milk/cream, flour, corn starch, baking soda and salt, and mix on low until just combined, c. 1 minute.

Mix in the candy corn and white chocolate.

Put the bowl in the refrigerator for 3 hours or so until chilled and firm.

Roll chilled dough into 2 inch balls, and flatten them slightly with your palms.

Put individual cookies onto a plate or a cookie sheet if you have room, and put them back in the refrigerator for another two hours at least. The cookies need to be cool to properly cook.

Preheat the oven to 180˚C/350˚F, and set up a rack in the centre of the oven.

Prepare a cookie sheet with silpat or wax paper (I take the cooling rack out of my grill pan and it works fine).

Space the cookies out on the pan with roughly 2 inches between each.

Bake for 10 minutes, and allow the cookies to sit in the pan on a cooling rack for c.10 minutes. The centres will still look gooey but they will set as they cool

These photos were taken just 10 minutes apart. The cookies have properly set in the second photo. These aren't the prettiest.

Move cookies onto a cooling rack to cool completely. Be careful of molten candy corn.