Candy Corn Trail Mix Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
½ cup unsalted butter, for browning
02 -
½ cup + 2 tablespoons packed brown sugar
03 -
2 tablespoons granulated sugar
04 -
1 large egg, room temperature
05 -
1 teaspoon vanilla extract
06 -
1¼ cups all-purpose flour, spooned and leveled
07 -
½ teaspoon baking soda
08 -
½ teaspoon salt
→ Mix-ins & Toppings
09 -
½ cup semi-sweet chocolate chips, plus extra for topping
10 -
2 tablespoons lightly salted peanuts, crushed
11 -
2 tablespoons pretzels, crushed
12 -
Candy corn for topping (added after baking)
# Instructions:
01 -
Cut butter into cubes and place in a heavy saucepan over medium heat. Stir constantly as the butter melts and begins to foam. Continue stirring until the butter turns golden brown and develops a nutty aroma. Immediately remove from heat and transfer to a heat-safe bowl to cool.
02 -
While the brown butter cools, sift together the flour, baking soda, and salt in a medium bowl.
03 -
Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
04 -
In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk together until well combined and smooth.
05 -
Add the room temperature egg and vanilla extract to the butter-sugar mixture. Whisk until completely incorporated and the mixture looks smooth and glossy.
06 -
Add the sifted dry ingredients to the wet ingredients. Fold together gently with a spatula until just combined, being careful not to overmix.
07 -
Gently fold in the chocolate chips, crushed peanuts, and crushed pretzels until evenly distributed throughout the dough.
08 -
Using a ¼ cup measure or ice cream scoop, drop 6 portions of dough onto the prepared baking sheet, leaving plenty of space between them for spreading. Press a few extra chocolate chips on top of each cookie.
09 -
Bake for 10 minutes, or until the edges are set and the bottoms are golden brown. The centers may look slightly underdone.
10 -
If desired, immediately after removing from the oven, use a large round cookie cutter or measuring cup to shape the cookies into perfect circles by gently swirling around each cookie.
11 -
While the cookies are still warm, press additional chocolate chips, crushed peanuts, crushed pretzels, and candy corn into the top of each cookie.
12 -
Allow the cookies to cool completely on the baking sheet to set properly before moving them.
13 -
Once cooled, enjoy the cookies right away or store in an airtight container.
# Notes:
01 -
This cookie dough must be baked immediately after mixing and cannot be stored for later use.
02 -
Never add candy corn to the dough before baking as it will melt and burn.
03 -
The cookies will look slightly underdone when removed from the oven, but will continue to bake on the hot sheet.
04 -
For the best flavor, use unsalted butter for browning and rely on the salt in the recipe and the salty mix-ins for flavor balance.