These aren’t your average chocolate chip cookie — these Chocolate Chip Cornflake Cookies make the perfect lunch box addition!
For me, weekends are for baking. Sure, I love cooking throughout the week, but the weekends are reserved for when I have time to make a mess in the kitchen and not have to worry about how long it takes to clean it up.
Also, the reward for baking usually ends in someone getting dessert, how could you not dessert? Cookies are one of those desserts that have a high reward, you can make extra dough and always have them on hand, sitting in the freezer, patiently waiting to be baked and eaten! I have, like, 3 different types of cookies sitting in mine right now.
I decided that I wanted to try out these Chocolate Chip Cornflake Cookies that I’ve been dreaming of for weeks,
These cookies are a departure from the fluffy and soft chocolate chip cookies that are usually my favorite. These are thin and chewy, with an unexpected crunch and sweetness from the frosted flakes. I know it sounds weird, but trust me, they’re the bomb.
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups frosted flake cereal
- 1 and 3/4 cups semi-sweet chocolate chips
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Fold in the frosted flakes and chocolate chips. The dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator. If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information:Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 197mgCarbohydrates: 25gFiber: 1gSugar: 18gProtein: 2g
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