In a large bowl, combine butter, sugar and brown sugar with a hand mixer until mixture is light and fluffy

Add in vanilla and egg and blend

Slowly add in flour, corn starch, baking soda and salt and mix until a soft, thick dough forms

Add in candy corn and stir gently

Refrigerate for 1 hour or longer (prevents cookies from spreading when baking)

Preheat oven to 350 F and spray a cookie sheet with non-stick cooking spray

Using your hands, roll a heaping tablespoon of the dough into small balls and place about an inch or more apart from each other

*IMPORTANT- Make sure when forming each ball that there is not a piece of candy corn visible on the underside or the side of each ball (Candy corn showing on the top is fine). Any contact the candy corn has with the baking sheet will result in a puddle of baked liquid candy corn under each cookie. Covering any visible candy corn with a pinch of dough should help*

Bake for 8-10 minutes

*Note - cookies may appear under cooked when first removed from oven. Do NOT cook any longer - the cookies will continue to set while left to cool on the cookie sheet

Allow to cool at least 10 minutes before serving