Candy Corn and White Chocolate Softbatch Cookies

Name: Candy Corn and White Chocolate Softbatch Cookies
Ingredients: 1/2 cup unsalted butter, soften 3/4 cup light brown sugar, packed 1/4 cup granulated sugar 1 large egg 1 tablespoon vanilla extract 2 tablespoons cream or half-and-half 2 cups all-purpose flour 2 teaspoons corn starch 1 teaspoon baking soda pinch sal

Candy Corn and White Chocolate Softbatch Cookies was pinched from <a href="http://www.averiecooks.com/2013/10/candy-corn-and-white-chocolate-softbatch-cookies.html" target="_blank">www.averiecooks.com.</a>

"An abundance of candy corn and white chocolate chips add texture and an extra pop of sweetness to these softbatch-style cookies. They're so soft, buttery, tender, and just melt in your mouth. The dough uses both cornstarch and cream, which help keep the cookies supple, light, and extra soft without being cakey. If you're wondering what to do with all the leftover Halloween candy corn, this recipe will help take it off your hands. Baking this dough longer than about 10 minutes could result in undersides of cookies become overly browned. Strategically place candy corn so that it's not baking directly on cookie sheet because it will melt, burn, or turn runny if it is. The candy corn pieces need to be in the interior of the cookies, shielded and buffered by dough...."

INGREDIENTS

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1/2 cup unsalted butter, soften 3/4 cup light brown sugar, packed 1/4 cup granulated sugar 1 large egg 1 tablespoon vanilla extract 2 tablespoons cream or half-and-half 2 cups all-purpose flour 2 teaspoons corn starch 1 teaspoon baking soda pinch sal

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