Recipe: Chocolate Chip Cricket Flour Cookies with Candied Crickets

Chocolate Chip Cricket Flour Cookies with Candied Crickets

by: Asli Peckan

Makes 20 cookies


Candied Crickets:

  • ¼ cup dry roasted crickets
  • 1 tablespoon unsalted butter
  • 1 tablespoon sugar
  • 1 pinch salt


  • 1 stick unsalted butter
  • 1 cup all-purpose flour
  • ½ cup cricket flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 6 oz. bittersweet chocolate or 1 cup chocolate chips 
  • ⅔ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 large egg yolks
  • 1 tsp vanilla extract


Candied Crickets

  1. Heat sugar and butter in a small pan until butter is fully melted
  2. Add crickets and stir constantly until butter-sugar mixture begins to bubble and crickets are fully coated
  3. Remove crickets from pan onto a sheet of parchment paper 
  4. Immediately separate crickets 
  5. Allow them to harden while you prepare the dough


  1. Heat butter in a small saucepan until melted, but not browned
  2. Chop chocolate into chunks and reserve ¼ cup for later
  3. Whisk flours, baking soda, baking powder and salt in a medium bowl
  4. Transfer butter into a large bowl and whisk in sugars until smooth
  5. Add egg and egg yolks one at a time, whisk until the mixture has lightened in color and appears creamy
  6. Add dry ingredients to wet and stir with a rubber spatula until fully incorporated.
  7. Mix in ¾ of the chocolate chips and half of the candied crickets, reserving the rest as toppings
  8. Cover the dough and refrigerate for 2 hours
  9. Preheat the oven to 375°F and line two sheet trays with parchment paper
  10. Scoop 2-tbsp portions of dough and roll into balls. Space the dough at least 2 inches apart; they will spread in the oven
  11. Press reserved chocolate and candied crickets into the dough
  12. Bake for 8-10 minutes, rotating the pan halfway through, until the edges are golden
  13. Remove pans from the oven and sprinkle cookies with flaky salt. Let the cookies cool for 5 minutes before transferring to a wire rack to cool
  14. Repeat with the remaining dough, making sure to chill the dough in the fridge between batches

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