Preheat oven to 350°F and line two baking sheets with parchment paper.

In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 2 minutes.

Add the egg and vanilla extract, then mix until smooth and fully combined.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no streaks of flour remain.

Fold in the white chocolate chips until evenly distributed through the dough.

Chill the dough in the refrigerator for 30 minutes to prevent excessive spreading during baking.

Scoop tablespoon-sized portions of dough and roll them into balls, placing them about 2 inches apart on the prepared baking sheets.

Bake the cookies for 7 minutes, then carefully remove the tray from the oven.

Press 2 or 3 pieces of candy corn into the tops of each partially baked cookie.

Return the tray to the oven and bake for another 3 to 5 minutes, or until the edges are lightly golden and the centers look just set.

Remove cookies from the oven and allow them to cool on the baking sheet for at least 10 minutes before transferring to a cooling rack.

Let the cookies cool completely to allow the candy corn and white chocolate to set.

Store cookies in an airtight container at room temperature for up to 4 days.