White Chocolate Candy Corn Pretzel Cookies

white chocolate candy corn pretzel cookies 1_small
What does one do with a 5 lb. bag of candy corn? (Besides eat it.)

One makes cookies. Lots of them.

I bought the 5 lb. bag because I needed like 10 candy corns for a recipe, but I happened to be at Sam’s Club. You know Sam’s doesn’t sell anything in small quantities. But I didn’t have time to run to a bunch of stores, so I took the plunge. The candy corn plunge.

I do love candy corns but they’re a little on the sweet side. I thought pairing them with some creamy white chocolate and some salty pretzels would be a nice salty/sweet combo. Wow. They were better than I imagined. I think the whole batch disappeared in less than 30 minutes. Really, really delicious.

Make these if you want to impress all your friends with your Halloween awesomeness!

p.s. Don’t forget to chop those candy corns first, otherwise they’re too big. Some of them will get a little melty and sticky on your cookie sheet so make sure you use a silpat liner or parchment paper.

White Chocolate Candy Corn Pretzel Cookies

White Chocolate Candy Corn Pretzel Cookies


1 cup butter, room temperature

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla

2 eggs

1 teaspoon salt

1 teaspoon baking soda

3 cups flour

1 1/2 cups chopped pretzel pieces

1 cup chopped candy corns

1 cup white chocolate chips


In a stand mixer, cream butter with sugars. Add vanilla and egg and mix until combined.

In a separate bowl, combine salt, baking soda and flour. Gradually add to wet mixture. Mix until combined.

Fold in chopped pretzels, candy corns, and white chocolate chips. Chill for at least an hour.

Spoon by rounded tablespoons onto a baking sheet with parchment paper or lined with silpat. Don't skip the parchment/silpat because the candy corns will get sticky and be a big pain to remove. Bake at 350*F for 11-12 minutes.

Makes about 32 cookies.


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