Pre heat oven to 350 and line a baking sheet with parchment paper

Cream butter, brown sugar, and granulated sugar together in a large bowl with an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment.

Add in egg, vanilla and heavy cream and continue mixing until well incorporated.

In a separate medium bowl combine flour, baking soda, salt and corn starch, whisk to mix together well.

Gradually add the dry ingredients into the butter mixture mixing after each addition and continue mixing until everything is well incorporated.

Scoop out 1 tablespoon of dough and roll it into a ball and then flatten into a circle, place it on your prepared cookie sheet.

Place 3-4 pieces of candy corn, or smaller candy corn pieces in the center of the circle of dough.

Scoop out another tablespoon of dough and flatten it, press it over the top of the candy corn. Press the edges of the top and bottom cookie dough together to seal the candy corn in the center.

Bake for 9-10 minutes, remove from the oven and immediately press candy corn into the top of the cookies. Place back in the oven for 2 minutes, this melts the candy corn a little and helps it stick to the cookies well.

Remove from the oven and allow to cool on the baking sheet for 2-3 minutes before removing to a cooling rack to cool completely.

Store cookies in an airtight container.