Halloween Candy Remix: Candy Corn Chocolate Chip CookiesKelsey Banfield
These cookies are out of this world! It is not just that candy corn is stirred in, it is stirred in with chocolate chips, cornflake crunch and plenty (plenty!) of butter. Oh baby, even if you don’t like candy corn you MUST buy them to make these cookies. They are that good. Yes, this recipe comes from Christina Tosi of Mamofuko Milk Bar. She is pure genius when it comes to dreaming up cookies and sweets everyone will love. I mean, I would never have thought to mix caramelized cornflakes into cookies but now I never plan to stop. They are SOOOO good! These cookies are definitely over the top Halloween sugar sweet. They are rich, buttery, chewy and crunchy and studded with candy corn – the perfect Halloween cookie!
Candy Corn Chocolate Chip Cookies
adapted from Christina Tosi for Food & Wine
4 cups cornflakes, lightly crushed
½ cup dry milk powder
3 tablespoons sugar
1 teaspoon salt
10 tablespoons unsalted butter, melted
1. Preheat the oven to 275F. In a large bowl toss the cornflakes with the milk powder, sugar, salt and butter and spread the mixture on a lined baking sheet. Baking until golden and fragrant, about 20 minutes. Let cool .
1 ½ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
1 ½ sticks unsalted butter, room temperature
1 ¼ cups granulated sugar
½ cup light brown sugar
1 teaspoon vanilla extract
1 batch cornflake crunch
½ cup mini chocolate chips
1 cup candy corn
1. In a small bowl whisk together the first four ingredients and set aside.
2. In a stand mixer beat the butter and sugar until light and fluffy. Beat in the egg and vanilla, then turn the mixer to low and beat in the dry ingredients. At very low speed stir in the cornflake crunch, chocolate chips and candy corn.
3. Wrap the dough in plastic wrap and chill for at least 4 hours. *Another way to do this is chill or freeze the dough in individual 1/4 cup balls before baking.
4. Preheat the oven to 375F. Ccoop the dough into ¼ cup mounds on a line cookie about 4 inches apart. Bake for about 15 minutes, or until browned but slightly pale in the center. Allow to cool. Serve.