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Chocolate Chip, Cornflake, & Candy Corn Cookies
A simple and flavorful recipe that's sure to be a favorite.
Course:
Dessert, Others
Ingredients
Cornflake Crunch
- 4 cups cornflakes slightly crushed
- ½ cup milk powder dry
- 3 tbsp granulated sugar
- ½ tsp kosher salt
- 8 tbsp butter melted, unsalted
Cookies
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 ¼ tsp kosher salt
- 1 ½ unsalted butter softened, sticks (units not specified
- 1 ¼ cups granulated sugar
- ½ cups light brown sugar
- 1 egg large
- ½ tsp vanilla extract
- ½ cup mini chocolate chips
- ½ cup candy corn chopped
- cornflake crunch
- candy corn extra, for topping cookies
Instructions
Cornflake Crunch
- Preheat the oven to 275 F and line a baking sheet with parchment
- In a large bowl, toss the cornflakes with the milk powder, sugar, salt and melted butter until coated
- Spread the mixture on the parchment lined baking sheet and bake until golden and fragrant, about 18-20 minutes
- Let the crunch cool completely
Cup of Yum
Cookies
- In a small bowl, whisk the flour, baking powder, baking soda and salt
- In a different bowl, beat the butter and sugars at medium-high speed until light and fluffy
- Beat in the egg and vanilla
- At low speed, beat in the dry ingredients, then beat in the Cornflake Crunch, chocolate chips, and candy corn
- Mound 1/4-cup scoops of dough 4 inches apart on parchment–lined baking sheets
- Push dough together tightly and flatten just a little bit
- Refrigerate overnight
- Preheat the oven to 325 F and position a rack in the center
- Bake the cookies, one sheet at a time, for 13 minutes
- Add 2 candy corn to the top of each cookie and bake an additional 4 minutes
- Let cool completely on the tray, then serve
- (If you do have candy corn "melt" out of the cookies, tear that off once the cookies cool)
- (The spreading should lessen if you chill the cookies in a nice, tight, ball)