Chocolate Chip Corn Flake Cookies
Get ready to elevate your cookie game with these irresistible Chocolate Chip Corn Flake Cookies—where classic chocolate chip meets a delightful crunch! These cookies combine rich, buttery dough packed with semi-sweet chocolate chips and the surprising texture of crispy corn flakes for a treat that's equal parts chewy and crunchy. Perfectly golden and lightly caramelized, each bite delivers a balance of sweetness and texture that’s truly addictive. With a quick 15-minute prep time and simple ingredients, these cookies are an easy yet impressive twist on a traditional favorite. Ideal for snacking, dessert spreads, or sharing at gatherings, they'll surely become your go-to crowd-pleaser.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams granulated sugar
- 120 grams brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 210 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 120 grams corn flakes
- 200 grams semi-sweet chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, use a hand mixer or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, mixing well after each addition. Stir 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. Be careful not to overmix.
Gently fold in the corn flakes and chocolate chips using a rubber spatula, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, portion out the dough into 2-tablespoon sized mounds and place them on the prepared baking sheets, leaving about 5 cm (2 inches) of space between each cookie.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look just set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
4556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.1 g | 271% | |
| Saturated Fat | 121.7 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 3327 mg | 145% | |
| Total Carbohydrate | 667.1 g | 243% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 383.2 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 222 mg | 17% | |
| Iron | 55.9 mg | 311% | |
| Potassium | 684 mg | 15% | |
*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.
