Crunchy Cookies
Get ready to satisfy your snack cravings with these irresistibly Crunchy Cookies, a delightful treat that pairs crispy textures with rich, buttery flavors. Featuring a unique twist of lightly crushed cornflakes folded into a soft, buttery dough, these cookies deliver the perfect balance of crunch and chew in every bite. With a prep time of just 20 minutes and a hint of sweetness from both granulated and brown sugar, this recipe is as simple as it is delicious. For a touch of indulgence, optional chocolate chips can be added, creating a cookie that’s part dessert, part snacking masterpiece. Perfect for any time of the day, these golden-brown cookies are easy to make and even easier to love—great for sharing or enjoying on your own. Don’t forget to store the leftovers in an airtight container (if there are any)!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 120 grams Unsalted butter
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 180 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 60 grams Cornflakes (lightly crushed)
- 50 grams Chocolate chips (optional)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes using a hand or stand mixer.
Add the egg and vanilla extract to the creamed mixture, and mix 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 a soft dough forms.
Gently fold in the lightly crushed cornflakes and optional chocolate chips, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or a small cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown and crunchy.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once they are fully cooled, and store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 7.6 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 24 mg | 1% | |
*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.
