the goods:
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 tablespoons heavy cream
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch of salt
11 ounces candy corn (1 and 1/2 cups)
1 cup white chocolate chips
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, egg, and vanilla on medium-high until light and fluffy, about 5 minutes. Stop and scrape down the sides of the bowl. Add cream, flour, cornstarch, baking soda, and salt, and mix on low speed until just incorporated. Add the candy corn and white chocolate chips and gently stir to combine. Using a s-inch cookie scoop, form mounds and place on a large plate, flatten mounds slightly and freeze for 15 minutes while you preheat your oven to 350 degrees. Line cookie sheet with parchment paper and place cold cookies about 2-inches apart. Bake for 9 minutes. Allow cookies to cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.
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