M & M's White Chocolate Candy Corn Cookies

Have you found them yet? The new and elusive M&M’s White Chocolate Candy Corn candies?

As far as I know they're only available at Walmart, and are selling fast! When I seen them on the shelf there were only 4 bags left, and since me and my daughter like M & M's and candy corn both, we thought it would be fun to make cookies with them for Halloween. So we took two bags, and another woman that was there seen us get them, and when we walked away, she grabbed the last two! I guess we were lucky to get them. We tried some when we got home, and while they're pretty sweet, they kind of grow on you and you find yourself grabbing a few more every time you walk by the candy bowl. Their flavor is a cross between caramel and candy corn, with a crunchy candy shell. Different, but good.

So last night we made the cookies and they came out pretty tasty. I just adapted my Chocolate Chip Cookie  recipe a bit, and used the M & M's instead of chocolate chips. I also didn't use any nuts, as these candies are pretty big, about the size of M & M's with nuts. It was a fun cooking project with my daughter, and has the perfect colors for Halloween.

M & M's White Chocolate Candy Corn Cookies

8 tbsp cold butter, cut into small cubes
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg, cold
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 cup M & M's White Chocolate Candy Corn

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In the bowl of your stand mixer, beat together the cold butter and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg and vanilla and continue to beat until combined.

Mix together the dry ingredients and add them to the butter and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add the Candy pieces and mix until combined.

Measure out the dough in equal portions depending on the size you want them. Place the cookies on your baking sheet and place the baking sheet in the refrigerator for 5 minutes to chill the dough again. This will help prevent the cookies from spreading.

Bake for 11-13 minutes or until the outsides are lightly browned and the insides are mostly done. (Do Not Over Cook) Cool on a wire rack.