@chusnam97: #CapCut

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Thursday 02 May 2024 00:40:09 GMT
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The crisp autumn wind really got me in the mood to bake! I was organizing my pantry when I got the idea to make some classic Halloween sweets. There’s something so fun about folding colorful candy corn and creamy white chocolate chips into buttery cookie dough! These Chewy Candy Corn White Chocolate Cookies are perfect for Halloween. They're soft-baked and filled with sweet candy corn and white chocolate chips. Each bite has a crisp outer edge that leads to a soft, chewy, and rich center. The mix of buttery brown sugar dough, sweet candy corn, and milky white chocolate is just delicious! Here's how I make them: Recipe Basics Yield: Serves 4 to 6 (approx. 8 cookies) Measurements: USA Standard Ingredients: * 3 cups All-purpose flour * 1 teaspoon Baking soda * ½ teaspoon Salt * 1 cup Unsalted butter, softened * 1 cup Packed brown sugar * ½ cup Granulated white sugar * 2 Large eggs * 2 teaspoons Vanilla extract * 1 cup White chocolate chips * 1 cup Candy corn Instructions: 1. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. 2. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated white sugar together on medium speed until smooth and creamy. 3. Add Wet Ingredients: Beat in the eggs and vanilla extract until completely incorporated into the butter mixture. 4. Fold Mix-Ins: Gently fold the dry ingredient mixture into the wet ingredients until a thick dough forms, then fold in the white chocolate chips and candy corn. 5. Bake Cookies: Scoop rounded balls of dough onto a parchment-lined baking sheet and bake at 350°F (175°C) for 10 to 12 minutes until the edges are golden. Let cool completely on the pan. My baking tip: Press a few extra pieces of candy corn into the tops of the cookie dough balls right before they go into the oven for that bakery look. To store them: Keep these cookies in an airtight container at room temperature with a slice of white bread to keep them soft for up to 4 days. #TheRecipeCollector #NancyGCookOn #fyp #HalloweenCookies #CandyCornCookies
The crisp autumn wind really got me in the mood to bake! I was organizing my pantry when I got the idea to make some classic Halloween sweets. There’s something so fun about folding colorful candy corn and creamy white chocolate chips into buttery cookie dough! These Chewy Candy Corn White Chocolate Cookies are perfect for Halloween. They're soft-baked and filled with sweet candy corn and white chocolate chips. Each bite has a crisp outer edge that leads to a soft, chewy, and rich center. The mix of buttery brown sugar dough, sweet candy corn, and milky white chocolate is just delicious! Here's how I make them: Recipe Basics Yield: Serves 4 to 6 (approx. 8 cookies) Measurements: USA Standard Ingredients: * 3 cups All-purpose flour * 1 teaspoon Baking soda * ½ teaspoon Salt * 1 cup Unsalted butter, softened * 1 cup Packed brown sugar * ½ cup Granulated white sugar * 2 Large eggs * 2 teaspoons Vanilla extract * 1 cup White chocolate chips * 1 cup Candy corn Instructions: 1. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. 2. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated white sugar together on medium speed until smooth and creamy. 3. Add Wet Ingredients: Beat in the eggs and vanilla extract until completely incorporated into the butter mixture. 4. Fold Mix-Ins: Gently fold the dry ingredient mixture into the wet ingredients until a thick dough forms, then fold in the white chocolate chips and candy corn. 5. Bake Cookies: Scoop rounded balls of dough onto a parchment-lined baking sheet and bake at 350°F (175°C) for 10 to 12 minutes until the edges are golden. Let cool completely on the pan. My baking tip: Press a few extra pieces of candy corn into the tops of the cookie dough balls right before they go into the oven for that bakery look. To store them: Keep these cookies in an airtight container at room temperature with a slice of white bread to keep them soft for up to 4 days. #TheRecipeCollector #NancyGCookOn #fyp #HalloweenCookies #CandyCornCookies

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