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Chocolate Chip, Cornflake, & Candy Corn Cookies

Author Aubrey @Real Housemoms

Ingredients

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

Cookies

  • 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

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

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)