Description
Delightful cookie cups filled with creamy white chocolate and colorful candy corn, perfect for Halloween festivities.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate baking chips
- 1 cup candy corn
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Whisk together the flour, baking soda, and salt in another bowl. Gradually incorporate this dry mixture into the creamed butter mixture until combined.
- Fold in the white chocolate baking chips and candy corn until evenly distributed.
- Scoop the dough into greased muffin tins, filling each cup about 2/3 full.
- Bake for approximately 10-12 minutes or until edges turn a light golden brown.
- Cool in the tins for a few minutes before removing. Enjoy!
Notes
For variations, consider drizzling melted white chocolate on top or adding seasonal sprinkles instead of candy corn.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg