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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 slightly crushed cornflakes
  • ½ cup dry milk powder
  • 3 tbsp granulated sugar
  • ½ tsp kosher salt
  • 8 tbsp unsalted butter melted
Cookies
  • 1 ½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 ¼ tsp kosher salt
  • 1 ½ sticks unsalted butter softened
  • 1 ¼ cups granulated sugar
  • ½ cups light brown sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • ½ cup mini chocolate chips
  • ½ cup candy corn chopped
  • cornflake crunch
  • extra candy corn for top of cookies

Instructions

Cornflake Crunch
    Cup of Yum
  1. Preheat the oven to 275 F and line a baking sheet with parchment
  2. In a large bowl, toss the cornflakes with the milk powder, sugar, salt and melted butter until coated
  3. Spread the mixture on the parchment lined baking sheet and bake until golden and fragrant, about 18-20 minutes
  4. Let the crunch cool completely
Cookies
  1. In a small bowl, whisk the flour, baking powder, baking soda and salt
  2. In a different bowl, beat the butter and sugars at medium-high speed until light and fluffy
  3. Beat in the egg and vanilla
  4. At low speed, beat in the dry ingredients, then beat in the Cornflake Crunch, chocolate chips, and candy corn
  5. Mound 1/4-cup scoops of dough 4 inches apart on parchment–lined baking sheets
  6. Push dough together tightly and flatten just a little bit
  7. Refrigerate overnight
  8. Preheat the oven to 325 F and position a rack in the center
  9. Bake the cookies, one sheet at a time, for 13 minutes
  10. Add 2 candy corn to the top of each cookie and bake an additional 4 minutes
  11. Let cool completely on the tray, then serve
  12. (If you do have candy corn "melt" out of the cookies, tear that off once the cookies cool)
  13. (The spreading should lessen if you chill the cookies in a nice, tight, ball)