People like to pick on candy corn but with it being the number one selling candy this time of year it definitely has it’s place. It’s my personal belief that we’re all born loving candy corn but one handful too many can be enough to make even the most avid fan hate the fall treat for life. It’s a tragedy that occurs all too often. The trick to avoiding this terrible candy corn-less fate is temperance. Why not try the sweet little kernels mixed into something, instead of plain? You still get the wonderful chewy honey flavor and the adorable shape with none of the risk of burn out. But what to mix it in? I’m glad you asked. Chewy chocolate cookies, that’s what. These cookies are studded with white chocolate chips and candy corn and topped with more candy corn right before baking. The result is delightfully chocolatey and sweet with the gorgeous candy melted on top. Am I getting too romantic over candy corn? Never!

Baking the candies at too high a temperature makes the cookies bake into funny Dali-esque shapes.

1 cup butter

2 cups sugar

2 large eggs

1 tablespoon vanilla extract

2 cups flour

3/4 cup cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 cup white chocolate chips

1 cup candy corn, plus more to decorate with

1. Cream together the butter and sugar, making sure they are well mixed. While beating on high add in the eggs, one at a time, mixing until incorporated. Add in the vanilla extract.
2. Add in the remaining ingredients and stir until just combined. Allow the dough to chill for at least 20 minutes.
3. Preheat your oven to 325°F. Line a baking sheet or two with parchment paper.
4. Scoop out cookies in heaping tablespoons, press a candy corn or two into the top but leave the cookies round and unflattened. Bake for 8-10 minutes.