Get ready to experience a taste sensation that will transport your taste buds to Halloween heaven! These Candy Corn Crunch Cookies are not just another ordinary treat – they're a delightful explosion of sweet, crunchy, and utterly irresistible flavors that will make you the star of any gathering. Imagine biting into a cookie that perfectly balances the nostalgic charm of candy corn with rich, melty chocolate chips – it's like a party in your mouth that you never want to end!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup candy corn
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the butter-sugar mixture, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the candy corn and chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Butter Temperature Matters: Ensure your butter is truly softened but not melted. This helps create the perfect cookie texture.
- Don't Overmix: Mix your dough just until ingredients are combined to keep cookies tender and soft.
- Candy Corn Placement: Gently fold candy corn into the dough to prevent them from breaking apart.
- Spacing is Key: Leave enough space between cookies on the baking sheet to prevent them from merging.
- Watch Carefully: Cookies can quickly go from perfectly golden to overdone, so keep a close eye on them during the last few minutes of baking.
- Cooling Technique: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to help them set properly.
- Storage Tip: Store in an airtight container to maintain freshness and prevent candy corn from becoming too hard.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 1g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
