Cherry Chip Cornflake Cookies
Delight your taste buds with these irresistibly chewy and flavorful Cherry Chip Cornflake Cookies, the ultimate blend of texture and sweetness! Featuring a buttery cookie base studded with crunchy crushed cornflakes, luscious semi-sweet chocolate chips, and vibrant maraschino cherries, these treats offer a unique twist on classic cookie recipes. Each bite is a perfect harmony of crispy edges, soft centers, and bursts of cherry-chocolate goodness. Quick to prepare with just 15 minutes of prep time and baked to golden perfection in under 12 minutes, these cookies make an ideal dessert for any occasion. Whether you’re whipping them up for a bake sale, holiday platter, or an afternoon snack, these easy-to-make cookies are sure to become a household favorite. Don't forget to store them in an airtight container to keep their chewy, crunchy magic fresh for days!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 units Large eggs
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Cornflakes, lightly crushed
- 0.75 cup Maraschino cherries, chopped and patted dry
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the crushed cornflakes, chopped maraschino cherries, and chocolate chips until evenly distributed.
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft and chewy.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3859 mg | 168% | |
| Total Carbohydrate | 824.3 g | 300% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 467.2 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 203 mg | 16% | |
| Iron | 66.5 mg | 369% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
