Print Recipe

BOO Candy-Corn-and-Chocolate-Chip Cookies!!

Recipe makes about 18-20 cookies. Please note refrigerate time: 3 hours. It's really important to place your cookie dough balls at least 4 inches apart when you bake them. They will expand and grow.
Course: Dessert or Snack
Author: Hip Foodie Mom

Ingredients

  • FOR THE CORNFLAKE CRUNCH:
  • 4 cups cornflakes 5 ounces, lightly crushed
  • 1/2 cup dry milk powder
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter melted
  • FOR THE 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
  • Cornflake Crunch
  • 2/3 cup mini chocolate chips
  • 1 cup candy corn
  • about a 1/4 cup Reeses pieces

Instructions

  • FOR THE CORNFLAKE CRUNCH:
  • 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.
  • FOR THE COOKIES:
  • In a small bowl, whisk the flour, baking powder, baking soda and salt. In the bowl of a stand 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 mix in (by hand) the Cornflake Crunch, chocolate chips, candy corn and Reeses pieces. 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.