These cookies are perfect for using up some extra Halloween candy that’s laying around the house! I used some candy corn white chocolate Halloween M&M’s.
I brought these and the Pumpkin Cupcakes to work for a charity bake sale. The cookies went down really well and one person bought nearly the whole lot!
Besides the M&M’s there are white chocolate chips and crushed macadamia nuts in these babies!
They’re also topped off with some candy corn confetti sprinkles! These sprnkles would also be great stirred into cake for funfetti batter.
Candy Corn Cookies
adapted from Something Swanky (makes 2 dozen cookies)
1/2 cup butter, at room temperature
3/4 cup sugar
1 tsp vanilla
1 1/4 cup plain flour
1/2 tsp baking soda
1/2 tsp salt
1 cup macadamia nuts, chopped
3/4 cup candy corn M&M’s (or any other leftover Halloween candy)
1/4 cup white chocolate chips
1. Preheat the oven to 375 F/190 C. In a large bowl beat the butter and sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
2. Add the flour, baking soda and salt and beat to combine. Stir in the nuts, M&M’s and chocolate chips with a wooden spoon.
3. Use a cookie scoop to place rounds of dough a few inches apart on a non stick cookie sheet. I pressed each round with the back of my palm and squished a few sprinkles on top of each one.
4. Bake for 9 minutes until just golden brown on the edges. Let cool for a few minutes before removing with a spatula. Store in a sealed container.