Get ready to indulge in a delightful twist on a classic treat with our "Corn Cookies Milk Bar Bonus" recipe! These cookies are not just your ordinary sweet snacks; they are a mouthwatering fusion of buttery goodness and the unique crunch of cornmeal, enhanced by the vibrant pop of freeze-dried corn. Perfectly chewy on the inside and slightly crisp on the edges, these cookies will surprise your taste buds and leave you craving more. Whether you're baking for a special occasion or simply treating yourself, these cookies are sure to impress. Ready to elevate your dessert game? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cornmeal
- 1/2 cup freeze-dried corn
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, granulated sugar, and brown sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Crush the freeze-dried corn into fine pieces and fold into the cookie dough, distributing evenly.
- Using a cookie scoop or spoon, portion the dough into 12 equal-sized balls and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- 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 sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother batter and better texture in your cookies.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough cookies.
- Chill the Dough: If you have time, chill the cookie dough for about 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors.
- Watch the Baking Time: Keep an eye on your cookies as they bake. They should be lightly golden around the edges and soft in the center. Remember, they will continue to firm up as they cool.
- Experiment with Toppings: For an extra touch, consider adding a sprinkle of sea salt on top before baking or drizzling with a bit of melted white chocolate once cooled.
- Storage: Store your cookies in an airtight container to keep them fresh. They can last up to 5 days, but we doubt they’ll last that long!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
