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Chocolate Chip, Cornflake, & Candy Corn Cookies
Author
Aubrey
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
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)