Cornflake Cookies
These soft-centered yet crispy cornflakes cookies have a delicous crunch in every bite with the addition of Corn Flakes cereal. An interesting combination of textures and tastes that you’ll love. *Quick Note Before You Dive In: This recipe card covers the basics, but if you want tips on perfectly rounded shaped cookies or maximizing that crunchy texture —scroll back up! Everything you need for foolproof results is in the post.
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ cups unsalted butter room temperature
- 1 ¼ cups granulated sugar
- ¾ cup brown sugar lightly packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 ½ cups Corn Flakes cereal divided
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Whisk together the flour, salt, and baking soda in a medium-sized mixing bowl.
- In a large mixing bowl, beat the butter and sugars until light in color.
- Add the eggs and vanilla extract, mixing until well incorporated.
- Add the flour mixture and mix on low speed until just combined.
- Gently fold in 3 cups of the Corn Flakes cereal with a soft silicone spatula.
- Using a large cookie scoop, place the dough balls on the prepared baking sheets (about 2 inches apart from each other).
- Bake for 9-12 minutes or until the edges begin to golden.
- Remove the baking sheets from the oven and press the remaining ½ cup cornflakes into the still-warm cookies, if desired. Let the cookies set for a few minutes before transferring them to a wire rack to cool.
Notes:
The cookies will be quite soft when they come out of the oven, so it is best to leave them undisturbed on the cookie sheet to allow them to set before moving them, doing otherwise may cause them to fall apart.
Folding the Corn Flakes with a soft silicone spatula will ensure they don't get too crushed.
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