Cornflake Chocky Rocks Chocolate Chip Cookies
Crunchy, chewy, and utterly indulgent, Cornflake Chocky Rocks Chocolate Chip Cookies are the ultimate treat for dessert lovers seeking a unique twist on classic chocolate chip cookies. These delightful cookies combine buttery dough with semi-sweet or milk chocolate chips and the irresistible crunch of golden cornflakes. The result is a perfect balance of textures—crispy edges, a soft center, and pops of crunch in every bite. Made with simple pantry ingredients and ready in just over 30 minutes, they’re the ideal choice for whipping up a batch of crowd-pleasing cookies. Whether you’re baking for a celebration or simply craving a sweet snack, these cornflake-studded cookies deliver a nostalgic flavor and incomparable crunch. Perfect for parties, holiday cookie swaps, or an afternoon indulgence, they’ll quickly become a household favorite!
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Recipe Information
Ingredients
- 115 g unsalted butter
- 100 g granulated sugar
- 75 g light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 150 g all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 150 g chocolate chips (semi-sweet or milk)
- 125 g cornflakes
Instructions
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the chocolate chips using a spatula.
Add the cornflakes and carefully mix them into the dough, ensuring they stay as intact as possible for added crunch.
Using a tablespoon or small cookie scoop, drop rounded balls of 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 slightly golden but the centers remain soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 2333 mg | 101% | |
| Total Carbohydrate | 476.7 g | 173% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 246.4 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 216 mg | 17% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 1189 mg | 25% | |
*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.
