Chocolate Chip, Cornflake, & Candy Corn Cookies

Chocolate Chip, Cornflake, and Candy Corn Cookies

I can’t find the perfect words to describe Chocolate Chip, Cornflake, & Candy Corn Cookies.  They are not only the best cookie I have ever made, but the best cookie I have ever eaten.  These cookies are downright incredible and insanely delicious! The cornflake crunch addition takes these treats to a whole new level and the cookies are sweet, chewy, crunchy, and so dang scrumptious! Ignore the amount of butter. I sure did and believe me, the taste is worth it! Candy corn season or not, I will find the candy and make these for many occasions! We have an annual Halloween Party with our friends and I took a plate of Chocolate Chip, Cornflake, & Candy Corn Cookies and a delicious dip (post coming soon) and the cookies disappeared quickly.  I figured they would, so I am glad I kept a few extras at home.  Kids and adults LOVED them! If you have some leftover candy corn, or if not, go get some immediately, and make these cookies! You will get some extra love when you do!

recipe from chiknpastry

Chocolate Chip, Cornflake, & Candy Corn Cookies
Cornflake Crunch
  • 4 cups slightly crushed cornflakes
  • 1/2 cup dry milk powder
  • 3 tbsp sugar
  • 1/2 tsp kosher salt
  • 8 tbsp unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/4 tsp kosher salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1/2 cups light brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/2 cup candy corn, chopped
  • cornflake crunch
  • extra candy corn for top of cookies
Cornflake Crunch
  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
  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)


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