If you’re still looking for a fun Halloween treat, you should consider these. It’s a recipe from Christina Tosi, the cookie guru from Momofuku in NYC. The cookies are giant – and perfect with a tall glass of milk.
The candy corn makes them super festive but the real secret ingredient here is Frosted Flakes cereal. It gives the cookies a really awesome crunchy element, without making the whole cookie crunchy. They’re this awesome crunchy, chewy, sweet and chocolatey mix. Absolutely awesome.
Candy Corn Chocolate Chip Cookies
(adapted from Food & Wine)
Makes 18 cookies
1 1/2 c. flour
1/2 t. baking powder
1/4 t. baking soda
1 1/4 t. salt
1 1/2 sticks unsalted butter, softened
1 1/4 c. sugar
1/2 c. light brown sugar
1 large egg
1/2 t. vanilla extract
4 c. Frosted Flakes
1 c. candy corn
2/3 c. chocolate chips
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 Frosted Flakes, 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 375F degrees. . Bake 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 before serving.
2 thoughts on “Candy Corn Chocolate Chip Cookies”
Thank you for simplifying this recipe to use the frosted flakes. I am making a batch right now but had to go back to the original recipe for the amounts of the candy corn and chocolate chips…you might want to add those to your recipe. 🙂
I can’t believe those didn’t make it into the recipe. I’ve added them now – thanks for catching that!
Hope you love the cookies!