Candy Corn Chocolate Chip Cookies

Of course this video has nothing to do with these fabulous cookies, but I saw it yesterday and couldn’t stop laughing.

Here you go.


Okay, back to these cookies.

Big, crunchy cookies filled with chocolate chips and candy corn. The candy corn gets all melty and delicious and gives the cookies a really different flavor. Very sweet as in ‘awesome’.

And there is this cornflake crunch in the cookies that is brilliant. I could have eaten the tray of that crunch all by itself. Salty and sweet and crunchy. Really good. I’m going to try putting it into other cookies in the future.

Wollen Sie ein paar Kekse backen?

Candy Corn Chocolate Chip Cookies


1 ½ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
6 oz unsalted butter, softened
1 ¼ cups granulated sugar
½ cup light brown sugar
1 teaspoon vanilla extract
1 egg
1 batch cornflake crunch (recipe follows)
2/3 cup mini chocolate chips (Next time I will use about 1 cup regular size chocolate chips. I thought the minis got lost here.)
1 cup candy corn


1. In a small bowl whisk together the first four ingredients and set aside.

2. In a stand mixer beat the butter and sugar until light and fluffy. Beat in the egg and vanilla, then turn the mixer to low and beat in the dry ingredients. At very low speed stir in the cornflake crunch, chocolate chips and candy corn.

3. Cover the dough and chill for at least 4 hours.

4. Preheat the oven to 375℉. Line cookie sheets with parchment.

5. Scoop the dough onto cookie sheet in ¼ cup mounds, about 4 inches apart. Bake for 15 minutes, or until browned but slightly pale in the center. Allow to cool.

Makes about 20 large cookies

Recipe from Food & Wine Magazine

Cornflake crunch


4 cups cornflakes, lightly crushed
½ cup dry milk powder
3 tablespoons sugar
1 teaspoon salt
10 tablespoons unsalted butter, melted


1. Preheat the oven to 275℉.

2. In a large bowl toss the cornflakes with the milk powder, sugar, salt and butter and spread the mixture on a parchment lined baking sheet.

3. Bake until golden, about 20 minutes. Let cool completely. Try not to eat it all before you add it to the dough.

I was trying to think of some corny songs that are cool, but I drew a blank. Anyone?

How about this to ramp up your blood sugar? (or your blood pressure)

I actually own this next song. My cool quotient has dropped waaaay down with that admission.

C’mon sing along with me. It’s really (really, really) corny, but a little fun.
Neil Sedaka-Laughter In The Rain


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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2 Responses to Candy Corn Chocolate Chip Cookies

  1. Oh, great, now I’ll be hearing Marcia Brady in my head all day! I dunno bout those cookies. Candy corn? I’d have to get Brach’s, though, since the off brands can be dreadful. Unless there’s a gourmet-ish candy corn you can recommend?

    • I’ve got Bobby on the brain. Not such a good thing!

      My local supermarket (Hanover Co-op) sells Candy Corn in bulk, so there is no label that indicates the manufacturer. It is definitely a better quality than some of the brands out there.

      If you aren’t crazy about Candy Corn I would just omit it and double the chocolate chips or add nuts. The cornflake crunch is what I think makes these cookies special. The candy corn does make them fun, though.

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