Candy-Corn-and-Chocolate-Chip Cookies |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 18 |
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Ingredients:
1 1/2 cup(s) all-purpose flour |
1/2 teaspoon(s) baking powder |
1/4 teaspoon(s) baking soda |
1 1/4 teaspoon(s) kosher salt |
1 1/2 stick(s) unsalted butter, softened |
1 1/4 cup(s) granulated sugar |
1/2 cup(s) light brown sugar |
1 large egg |
1/2 teaspoon(s) pure vanilla extract |
cornflake crunch |
2/3 cup(s) mini chocolate chips |
1 cup(s) candy corn (about 7 ounces) |
Directions:
1. 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.
2. 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.
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