Turning Turtle Chips into a cookie has been on the back of my mind for a while and it wasn’t until when I recently got my hands on a large box of Turtle Chips (seven bags of them specifically) that it became a very corn-forward reality. Ever since my first Turtle Chip two or three years ago, it has become one of my go-to snacks and transforming it into a cookie just seemed right. There is no coming between me and my corn-flavoured snack.
These Turtle Chip cookies are a riff on one of my favourite cookie recipes I shared last year — sweet corn and corn pops cookies. That cookie used both freeze dried corn powder and corn pops cereal to add corn flavour in two different ways. These Turtle Chips cookies are similar in technique and ingredients. We swap out the cereal for Turtle Chips, and instead of garnishing each cookie with brûléed corn, a Turtle Chip is placed on each cookie for both texture and appearance. These cookies are even more corn-forward in flavour than the first version. Turtle Chips have a distinct corn soup/chowder flavour, and it adds great savouriness to these cookies. I like to top each cookie with an addition sprinkling of flaky salt to balance the flavours.
Other corn recipes to explore:
Corn Tiramisu
Corn Ice Cream Popsicles
Corn Ice Cream Sandwiches
Turtle Chip Corn Cookie
Ingredients
- 60 g (2/3 bag) Turtle Chips, remainder for garnish
- 227 g (1 cup) unsalted butter, room temperature
- 300 g (1 1/2 cup) granulated sugar
- 1 large egg, room temperature
- 160 g (1 1/3 cup) all-purpose flour
- 50 g (2/3 cup) freeze-dried corn powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Add 60g (about 2/3 bag) of Turtle Chips into a blender or food processor. Blitz until it comes a coarse crumb. Save remaining Turtle Chips to garnish cookies.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until smooth, about 1 minute. Add egg and beat for an additional minute.
- In a separate bowl, whisk together flour, freeze dried corn powder, ground Turtle Chips, baking powder and soda, and salt.
- Add dry ingredients to the mixing bowl. Mix on low speed until dough comes together, about 30 seconds.
- Using a standard ice cream scoop, portion out dough into even dough balls onto a baking sheet. Wrap the sheet pan tightly in plastic wrap and refrigerate for 15 minutes.
- Place chilled cookie dough onto prepared baking sheet, leaving at least 3 inches between each cookie. Top each cookie with a piece of Turtle Chip.
- Bake for 13 – 15 minutes, until cookies are faintly browned on the edges yet still bright yellow in the centre. The centre should be just set. Top with flaky salt.
- Allow cookies to cool on baking sheet for at least 10 minutes before transferring them to a cooling rack to cool completely.
![day two: sparkly matcha neapolitan shortbread cookies ✨
the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)
vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt
matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt
strawberry dough
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder
1/4 tsp salt
1 egg white
coarse sanding sugar
for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls
place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough
remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min
[recipe cont’d in comments]
#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating](https://constellationinspiration.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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