Candy-Corn-and-Chocolate-Chip Cookies

Halloween Candy After Life: transform your trick-or-treat haul. From Christina Tosi, sugar genius at NYC's Momofuku and author of "The Momofuku Milk Bar Cookbook." Recipe published in Food & Wine: October, 2011.

Yield: 18 servings ( Serving Size: cookies )
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Prep Time:
Cook Time:
Refrigerate: 3 Hours


  • 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)


  1. 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 ¼-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. 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.
October 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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