I love dressing up for Halloween, but unfortunately it seems that the older I get, the less we do. It’s a good thing we can still enjoy a costume on our dog, even though she might not enjoy it as much. 🙂
These cookies are something different. A little salty and a little sweet, with a delicous buttery note. I have never seen candy corn baked into cookies, so I decided I had to try them. Not to mention that I am intrigued with some of the creative things that Christina Tosi does in the new Momofuku Milk Bar cookbook. There wasn’t enough batter in my opinion to hold everything together, so next time I might increase that part of the recipe a bit. You really have to watch the cooking time on these too, as one minute too long will result in melted candy corn all over your cookies sheets, and not in the cookies. You’ll see the variation in colors due to baking time below. Although I have to say, they all still tasted pretty good!
Candy Corn and Chocolate Chip Cookies, adapted from Food & Wine makes about 24 cookies
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- 1 1/2 sticks unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 recipe Cornflake Crunch (see below)
- 2/3 cup mini chocolate chips
- 1 cup candy corn (about 7 ounces)
In a small bowl, whisk the flour, baking powder, baking soda and salt. In the bowl of a standing mixer fitted with the paddle, beat the butter and sugars at medium- high speed until light and fluffy, 4 minutes. 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 4 parchment–lined baking sheets. Flatten the cookies slightly and refrigerate until firm, about 3 hours.
Preheat the oven to 375° and position a rack in the center. Bake the cookies, one sheet at a time, for 15 minutes, until browned around the edges but still a bit pale in the center. Let cool completely on the tray, then serve.
Cornflake Crunch, from Food & Wine, makes about 3 cups
- 4 cups cornflakes (5 ounces), lightly crushed
- 1/2 cup dry milk powder
- 3 tablespoons sugar
- 1 teaspoon salt
- 10 tablespoons unsalted butter, melted
Preheat the oven to 275° and line a baking sheet with parchment. In a large bowl, toss the cornflakes with the milk powder, sugar, salt and butter until coated. Spread the mixture on a baking sheet and bake until golden and fragrant, about 20 minutes. Let the crunch cool completely.