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Spicy Caramel Corn Cookies

By 98 Comments

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!

Spicy Caramel Corn Cookies are a delightful treat. You'll love the flavors in Spicy Caramel Corn Cookies

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.

Spicy Caramel Corn Cookies are super tasty and they make a fab treat! Spicy Caramel Corn Cookies are like a wonderful bakery treat!

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. 

Spicy Caramel Corn Cookies are fantastic as a treat! You'll adore these bakery-style Spicy Caramel Corn Cookies!

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 Corn Cookies make a fun treat. Spicy Caramel Corn Cookies are unique and super tasty!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!

Spicy Caramel Corn Cookies are a fun treat as dessert. You'll love these unusually delicious Spicy Caramel Corn Cookies.

Nutrition

Calories

3123 cal

Fat

189 g

Carbs

369 g

Protein

27 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 20

Spicy Caramel Corn Cookies

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!

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4.8 based on 5 review(s)

Ingredients

  • 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

Instructions

  1. Line 2 baking sheets with aluminum foil and set aside.
  2. Add the freeze dried corn to a blender and pulse to small bits. I kept mine just slightly chunky. Add to a large bowl.
  3. 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.
  4. 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.
  5. Add the dry ingredients (except for the chips) to the mixer and blend for about a minute.
  6. Remove from the stand and fold in the caramel chips until evenly distributed.
  7. 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.
  8. 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.
  9. 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.
  10. Transfer to a wire rack to cool before serving.

Notes

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.

7.8.1.2
47
https://www.azgrabaplate.com/spicy-caramel-chip-corn-cookies/

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Comments

  5. Madeline says

    These cookies look amazing! I love momofuku milk bar so I'm sure these are spot on. Have you tried their cereal milk ice cream? Also delicious!
    Reply

  20. Gina @ Running to the Kitchen says

    I was in Mexico over the weekend and ate a sweet corn bread like cake that had real whole corn kernels in it and totally fell in love. I vowed to recreate it at home and now these cookies pop up. Must make them as well!
    Reply

    • Patricia says

      That's definitely a sign! Hope you try & enjoy! I loved the original cookies I tried -- without the caramel & pepper. Both good options!
      Reply

  22. Laura says

    I had no idea she was also from Ohio. We Ohioans do get around. :) I love what you did to these cookies. I have always been a little mored by the plain corn cookie, but chipotle and caramel chips? Sign me up!
    Reply

    • Patricia says

      They're good! I've also had them w/out the caramel and the chili powder. Still really good!!
      Reply

  32. Laura | Wandercooks says

    Wow what a flavour combination! These sound fascinating and I'm so looking forward to giving these a try asap. Afterall, anything with chili has my vote, I just never realised it could come in the form of a cookie! :D
    Reply

  37. Sharon says

    Ooo I love this unique recipe! Milk Bar always has the coolest recipes. I liked the spice you added to send these cookies over the top! Cannot wait to try them!
    Reply

  47. Annie Cho says

    I love that you made it your own with the chili powder. I love Milk Bar but I've never tried these cookies before. Would love to try your version! xoxo Annie
    Reply

  49. Kirsten says

    This has to be hands down the most odd cookie recipe I have ever heard of! And I'm not knocking it by any means. I would definitely have to try this. It's so unique I feel like I HAVE to try it! Thanks for opening up a different side of the cookie world. ;)
    Reply

  50. Michelle Blackwood says

    I love corn so I know this cookie is delicious, I also love the addition of chipotle chili
    ★★★★★
    Reply

  52. Jazz says

    Omg this is such and inventive recipe! I've never heard of a cookie like this and can't wait to try it. Thanks for sharing!
    Reply

  55. Hailie says

    I made your spicy corn cookies and I just got to say "PEOPLE MAKE THESE!" I LOVED how salty yet sweet & spicy they were!! ALSO perfectly chewy with the right amount of crunchy edges. I baked one batch on a cold cookie sheet don't do that! They came out flat. Also I couldn't find just freeze dried corn so I used a vegetable medley of corn, carrots & red pepper and the cookies were excellent! Thanks for the good recipe.
    Reply

  56. Hailie says

    These are the best cookies!!! I've made them several times, my family always requests these ones! I like using cyanne pepper and kraft carmels in mine. They always turn out delicious thank you for the recipe.
    ★★★★☆
    Reply

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