While our Mix-In Cookie Recipe has gotten a lot of love over the years, we thought we’d offer another cookie recipe for the spooky season that’s a bit unique——and a bit of a mix-and-match of some of our favourite flavours in a cookie. These cookies have crispy and chewy bits of croissant brittle (recipe also included on our website) and chunks of milk chocolate, white chocolate, and pumpkin seeds. Oh! And there’s a handful of cornflakes thrown in for additional crunch. The spices mixed in to the dough are a classic pumpkin spice blend of cinnamon, ginger, nutmeg, and cloves, and the cookies are finished with a sprinkling of flaky salt.
Active Time: 15 mins
Total Time: 1 hour, 27 minutes (including 1 hour chilling)
Place milk powder on a baking paper-lined baking tray. Place in 165°C oven for 7-9 minutes until golden brown. Remove and set aside to cool.
In a mixer, cream butter, caster sugar, brown sugar, and maple syrup until well combined and lightened, about 3 minutes. Scrape down edges of bowl and beat for another minute to ensure full incorporation. Add eggs and beat until just incorporated, 1 minute.
In a separate bowl, whisk together flour, toasted milk powder, baking soda, salt, and spices. Sift into the mixer bowl and mix on low with the paddle attachment until no dry pockets of flour remain, about 1 minute. Scrape down sides of bowl and add croissant brittle pieces, milk chocolate, white chocolate, pumpkin seeds, and cornflakes. Mix with the paddle attachment until well incorporated, 1 minute.
Portion dough into 24 balls of about 80g. Press down into 2-cm thick rounds. Chill at least 1 hour but preferably overnight.
Place on baking tray lined with baking paper. Sprinkle the surface of the dough with extra flaky salt and bake at 165°C FAN for 10 to 12 mins, until edges are just beginning to brown. Allow to cool on baking tray.
