Candy Corn: A Love/ Hate Relationship

What’s your favorite fall or Halloween candy? While I thoroughly enjoy peanut butter cups, I can get those any time of the year. Once September rolls around, I’m ready to indulge in candy corn. That’s right, I’m one of those odd people who really like the taste of candy corn. However, a website made me feel not so odd when it stated (based on sales) that Michiganders have some mad love for candy corn.

Is Candy Corn Gluten Free? 

Of course, you need to verify the gluten-free status of the candy corn you use in these gluten-free white chocolate candy corn cookies. I prefer the Jelly Belly candy corn, as it is made in a gluten-free, peanut-free facility. Use their website to find it in a store near you. You can also order directly from Jelly Belly, or on Amazon. 

What about Brach’s candy corn? Their original candy corn doesn’t contain gluten as an ingredient. However, it is my understanding that there is the potential for cross-contact. In 2017, Brach’s launched a “Natural Sources Candy Corn” which was specifically labeled gluten-free. Unfortunately, it appears to be discontinued. For more on Gluten Free Candy Corn, see this post from Fearless Dining.

Gluten Free White Chocolate Chips

When it comes to white chocolate chips, Nestle and Guittard both mark their bags as being gluten free. The added benefit of Guittard Choc Au Lait chips is their preparation in a dedicated gluten free and peanut free facility. Also, they take as stand against child labor, which is so common in the cocoa industry. Should you need dairy free cookies, Pascha Chocolate and Enjoy Life Foods both make dairy free white chocolate chips.

Peanuts + Candy Corn = Delicious

I don’t know about you, but I love eating candy corn and peanuts together. The combo of sweet and savory lends balance to each other. I personally use Kirkland (Costco) peanuts, which are certified gluten free thru the Gluten Intolerance Group. 

When I tested the peanuts in these gluten free white chocolate chip candy corn cookies, I only used a small portion of dough. My “guess” is that one half cup of chopped peanuts might be enough for the whole batch of cookie dough. 

BUT I HATE CANDY CORN

I get it. Some people will never like Candy Corn. If you’d still like to make cookies with that orange and yellow mix-ins, I suggest adding Reese’s Pieces or M&M’s. How mu ch?  At least 1/2 cup? Maybe a whole cup? As many as your heart desires, I guess. 

Other Gluten Free Candy Corn Themed Desserts 

These other fun desserts have the same yellow, orange and white themed layers. What the Fork’s Gluten Free Candy Corn Pinwheel cookies would be a hit at any Halloween shindig. These Sparkling Candy Corn Cookies have just a hint of orange in them. Tired of cookies? Try these Candy Corn Pudding Parfaits from Butter and Bliss. 

Why We Add The Candy Corn On Top

In the past, I used to chop up the candy corn and add them to the batter. However, the picture above shows why I decided to change my baking methods. You’ll bake the cookie dough for about 8 minutes, and remove the cookie sheet from the oven. Then you’ll press 3-4 pieces of candy corn on top and bake for an additional 2-3 minutes. Just long enough to get them melty, but not a hot mess! 

Other Uses for Candy Corn

If you have extra candy corn, you can use it in this Halloween Chex Mix. Just make sure to use gluten free pretzels. (Such as Glutino or Savor by Suzie). These Candy Corn Peanut Bars from Julie’s Eats & Treats contain no gluten ingredients! (Reese’s PB Chips are gluten free.) I also use candy corn in my Thanksgiving Turkey Treats. Your family is sure to *gobble* them up. 

Print

Gluten-Free White Chocolate Candy Corn Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 18 cookies

Calories 303kcal

Author Margaret Clegg

Ingredients

• 1 ¼ c. King Arthur Measure for Measure Gluten Free Flour Blend
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 c butter softened
• 1/4 c shortening
• 1/4 c. sugar
• 1/4 c. brown sugar
• 1 tsp extract
• 1 egg room temperature
• 3/4 c. Guittard White Chocolate Baking Chips
• 1/2 c. gluten free candy corn
• 1/2 c. chopped peanuts optional

Instructions

• 30 minutes prior to making dough, remove egg and butter from the refrigerator, to bring to room temperature.
• In a small bowl, combine flour, baking soda and salt. Set aside. 
• In a large bowl, whip together softened butter and shortening. Next, add the white and brown sugars and cream with butter mixture. Finally, add vanilla paste (or extract) and egg and mix until creamy.
• Add dry ingredients (flour, salt, baking soda) to the wet ingredients, until thoroughly mixed. Use a rubber scraper to scrape sides of the bowl, to make sure all flour gets mixed in. 
• Lastly, add white chocolate chips (and chopped peanuts if using), and mix until thoroughly incorporated. 
• Use a cookie scoop to portion dough onto a parchment paper lined cookie sheet. I would make them no more than 1.5 tbsp.
• Chill dough balls for 2-3 hours. This helps deepen the flavor, and prevents excess spreading while baking. 
• After the dough has chilled, remove from the fridge and preheat the oven to 350 degrees. Spread cookie dough balls at least 2 inches apart to prevent cookies from baking into each other.
• Bake for 8-9 minutes. REMOVE from oven and press 3-4 pieces of candy corn on top of each cookie.
• RETURN cookie sheet into the oven, and bake for 2-3 more minutes. NO more than 3, or you'll have a melty candy corn mess.
• Allow cookies to cool on cookie sheet for 5 minutes, then transfer to a cooling rack. Repeat process with remaining cookie dough.

Nutrition

Serving: 1g | Calories: 303kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 169mg | Sugar: 30g

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Originally Published Oct 2017

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