I had this great idea: Chocolate chip cookies with candy corn. Yum, right? And there are recipes and photos out there of such a cookie. Then I realized they might be overly sweet, so I decided to add some crushed potato chips for balance.

Um… it didn’t work out quite how I planned.

The cookies are good. But the candy corn melted. A lot.

 

They also could have used more potato chips.

If you do want to attempt these cookies, I would recommend shaping the dough balls with the candy corn in the middle if at all possible. And definitely use parchment paper or a silicone mat. Otherwise the cookies may stick to the pan.

I also threw some orange and black sprinkles on there, for good measure. Happy Halloween!

Frankencookies (with chocolate chips, potato chips and candy corn) Makes about 4 dozen
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon vanilla
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon kosher salt
1 1/2 cups crushed potato chips (I just smashed them up inside the bag using my hands)
1 cup candy corn
2 cups semi-sweet chocolate chips
Halloween sprinkles (optional)

Preheat oven to 375. Line two baking sheets with parchment paper or silicone baking mats.

Using a hand-held electric mixer or stand mixer, beat the butter and sugars together in a large bowl for several minutes. Once butter-sugar mixture is fluffy, add the vanilla and one of the eggs. Beat to combine, then add the other egg and beat to combine.

In a medium bowl, stir together the flour, baking soda and salt. Add the flour mixture to the butter mixture in three parts, beating just to combine after each addition. Don’t overbeat.

Add the potato chip bits, candy corn and chocolate chips to the batter. Stir well to combine.

Form dough into balls, trying to keep candy corn near the center of the balls. Flatten the balls slightly and sprinkle some Halloween nonpareils or other decoration.

Bake cookies 8-10 minutes, or until golden. Allow to cool on baking sheet for about five minutes (or more) before moving to a baking rack to cool. Snap off melted candy corn goo once cookies are cooled, if necessary.