Spicy Caramel Corn Cookies aren’t your typical cookie, that’s for sure. They have several delicious elements tucked into the mix: they’re sweet, a little spicy, and include bits of caramel that pairs with the corn just like peanut butter pairs with jelly. Fabulous!
A while back at a local bakery, I indulged in something I hadn’t seen or tasted before: corn cookies. Wait. What? Yes, corn cookies. I loved them. Chewy, crispy around the edges, and bits of freeze-dried corn tucked inside.
I know it sounds strange, but these cookies are the bomb dot com. (How old am I?)
Interested in trying another batch of cookies that I absolutely adore? Try my Loaded Pumpkin Harvest Cookies. These cookies are thick and heaped with so many goodies. Make these anytime. They’re definitely not just for the fall season.
Since the day I tried corn cookies, I wanted to make a batch at home. A quick online search revealed that these cookies had been made famous by Christina Tosi, the owner and pastry chef of Momofuku Milk Bar in New York City.
I’ve never been to Milk Bar, but I was excited to try the recipe for these goodies!
You’ll need to get your hands on some freeze dried corn to make Spicy Caramel Corn Cookies. I found the corn at Whole Foods, and while a bit pricey, you don’t need much for the recipe. I include them in my Kale and Quinoa Salad with Honey-Dijon Dressing, too.
The corn gets blitzed in a blender or food processor to turn it into corn powder. This recipe also calls for corn flour. I used cornmeal and, again, popped it in the blender until powdery.
While I watched a video of Christina making her cookies, and in the process, I learned that she is originally from Ohio, like I am. I took that as a sign that I’d be able to bake up a tasty batch of these delicious goodies, too!
I wanted to add my touch to her corn cookie recipe, all the while hoping they’d turn out as good as the one I had at my local bakery. My husband had the brilliant idea to add chipotle chili pepper to the cookies, and I thought, why not add some caramel chips to the batch, too?
Spicy Caramel Chip Corn Cookies did not disappoint. Even the batter tasted delicious! These big, bakery-style cookies baked up beautifully, and you couldn’t ask for a tastier treat.
Looking for more cookies? Try one of my favorites:
Chocolate-Chili Thumbprint Cookies with Dulce de Leche
Cinnamon Pretzel Crunch Sugar Cookies
Dark Chocolate Brownie Drop Cookies
If you can get your hands on freeze dried corn, make a batch of Spicy Caramel Corn Cookies (with or without the spicy). You’ll love them!
Corn cookies have gained fame thanks to Christina Tosi of Momofuku's Milk Bar. I tweaked Christina's recipe a bit, and these goodies make quite a treat!
5 based on 3 review(s)
- 1 cup butter, room temperature
- 1-1/4 cups sugar
- 1 cold egg
- 1-1/2 cups all-purpose baking flour
- 3/4 cup corn powder (made from freeze dried corn)
- 1/4 cup corn flour (made from cornmeal)
- 1-1/2 teaspoons salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon chipotle chili powder (more or less to taste)
- 5 tablespoons caramel chips
- Line 2 baking sheets with aluminum foil and set aside.
- Add the freeze dried corn to a blender and pulse to small bits. I kept mine just slightly chunky. Add to a large bowl.
- Add the cornmeal to the blender and pulse a few minutes until very fine. Add it to the bowl, along with the all-purpose flour, salt, baking powder, baking soda, and chili powder. Whisk to combine and set aside.
- Add the butter and sugar to a stand mixer and blend for 2 minutes on medium speed. Scrape down the sides of the bowl and add the egg. Blend on medium speed for 7 minutes.
- Add the dry ingredients (except for the chips) to the mixer and blend for about a minute.
- Remove from the stand and fold in the caramel chips until evenly distributed.
- Use a medium-sized ice cream scoop to form the cookies, adding them to the baking sheets. Pat down the tops gently to flatten them a little. Cover and refrigerate for an hour.
- Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper, and add the chilled cookie dough to the baking sheets, placed about 4 inches apart.
- Bake for 14-17 minutes, or until the edges are lightly browned. Be careful not to over bake. As they bake, the cookies will spread out, and crinkle a bit in the center.
- Transfer to a wire rack to cool before serving.
I used corn meal for the corn flour in the original recipe. I added it to a blender and pulsed it until it was powdery. I did the same using freeze dried corn kernels to create the corn powder. Keep an eye on these cookies as they bake. The edges should be lightly golden, and soft in the middle.