Candy Corn Crunch Cookies
These Candy Corn Crunch Cookies combine the sweetness of candy corn with the satisfying crunch of chow mein noodles, making them a perfect treat for the autumn season!
Servings: 24 cookies
Calories: 150kcal
Ingredients
Ingredients
- 1 ⅓ cup Butter Salted, at room temperature
- 1 cup Light Brown Sugar
- 1 cup Granulated Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1 tsp Salt
- 3 ½ cups All-Purpose Flour
- ¾ cup Candy Corn
- 1 cup Chow Mein Noodles
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Step 6: Fold in the candy corn and chow mein noodles.
- Step 7: Using a cookie scoop, drop rounded balls of dough onto a parchment-lined baking sheet.
- Step 8: Bake for 10-12 minutes or until the edges are lightly golden.
- Step 9: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Notes
Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.