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Candy Corn Cornflake Cookies

Candy Corn Cornflake Cookies

  • Total Time: 1 hour 5 mins
  • Yield: 18 1x



Cornflake Crunch

  • 4 cups cornflakes, lightly crushed
  • ½ cup dry milk powder (I use Carnation)
  • 3 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 10 tablespoons unsalted butter, melted


  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ sticks unsalted butter, room temperature
  • 1 ¼ cups granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 recipe Cornflake Crunch, above
  • 1 cup candy corn


  1. Make the cornflake crunch. Preheat oven to 275 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, combine cornflakes, milk powder, sugar, salt, and butter. Mix until the cornflakes are coated with the other ingredients. Pour the mixture on the prepared baking sheet and bake until golden brown and slightly firm to the touch, about 20 minutes. Cool completely on pan. May be stored at room temperature for up to 2 days.
  3. Make the cookies. In a medium bowl, mix together flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars at medium-high speed until light and fluffy, 4-5 minutes. Add the egg and vanilla and beat until once again light and fluffy. Pour in the dry ingredients and mix in on low until just combined. Add the cornflake crunch and candy corn and mix just to combine. Remove the bowl from the mixer and mix by hand to make sure the ingredients are evenly distributed.
  4. Scoop dough into heaping ¼ cup portions. They will need to be baked in 4 batches, but first must be refrigerated for about 4 hours until they are completely firm. I line 1 baking sheet with parchment, put 4 or 5 cookies on it, then lay another piece of parchment on top and place 4 or 5 cookies on it, and so on until all the cookies are stacked on one tray, which then goes in the refrigerator.
  5. When ready to bake the cookies, preheat the oven to 350 degrees F, with the rack in the center of the oven. Bake cookies one sheet at a time, for about 14 minutes, until very lightly browned, spread somewhat, and very soft to the touch, rotating halfway through if necessary. Cool completely on the tray or the cookies will fall apart. May be stored at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for about an hour.


Recipe adapted from Christina Tosi, courtesy of Food and Wine

  • Prep Time: 30 mins
  • Cook Time: 35 mins