Description
These festive Candy Corn White Chocolate Chip Cookies are a colorful and delicious treat perfect for the Halloween season. Featuring three distinct dough colors – white, orange, and yellow – each studded with creamy white chocolate chips, these cookies are visually appealing and irresistibly tasty. They have a soft yet slightly chewy texture, combining the flavors of sweet white chocolate and classic cookie dough with a fun holiday twist.
Ingredients
Scale
Dry Ingredients
- 2¼ cups bread flour
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients and Mix-ins
- 1 cup Crisco shortening
- ¾ cup sugar
- ¾ cup firmly packed light brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups white chocolate chips (divided into three 2/3 cup portions)
- Orange gel food coloring (to desired intensity)
- Yellow gel food coloring (to desired intensity)
Instructions
- Preheat and Prepare: Preheat your oven to 375ºF (190ºC). Line a baking sheet with parchment paper and set aside to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a medium bowl, combine the bread flour, baking soda, and salt. Whisk together and set aside.
- Cream Shortening and Sugars: In the bowl of an electric mixer, beat the Crisco shortening with the sugar and light brown sugar until the mixture becomes creamy and smooth.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is fluffy and well combined.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until fully combined into a dough.
- Divide Dough: Split the cookie dough evenly into three separate bowls.
- Add White Chocolate and Color: To the first portion, stir in 2/3 cup of white chocolate chips. In the second portion, mix in orange gel food coloring until the desired shade is reached, then stir in 2/3 cup white chocolate chips. Do the same with the third portion, but use yellow gel food coloring and 2/3 cup white chocolate chips.
- Form Cookies: Using two teaspoons of each colored dough, roll the portions into balls and place them on the prepared baking sheet, creating small, tricolor balls that resemble candy corn.
- Bake and Cool: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.
Notes
- Use gel food coloring to prevent adding extra liquid to the dough, which could affect texture.
- If you prefer, substitute butter for shortening for a richer flavor, but texture may slightly vary.
- Ensure dough portions are equal for consistent cookie size and color balance.
- Do not overbake to maintain soft and chewy cookie texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive variation, add a pinch of cinnamon to enhance flavor depth.
