top of page
Search

Corn Flake Cookies

Active time: 25 minutes | Bake time: 12 minutes | Yield: 32 cookies


My boyfriend recently made coconut & corn flake crusted shrimp in the air fryer, so when we had leftover corn flakes, I obviously had to come up with a fun way to use them up! Since I'm kind of obsessed with cookies, I naturally decided to throw them into one of my cookie recipes and they turned out delicious. For best results, I recommend refrigerating these for at least 30 minutes before baking, as it helps improve the texture of the corn flakes, but you can totally bake them right away if you're impatient like me.


Ingredients:

  • 2 stick (226g / 1 cup / 16 tbsp) butter, to be browned

  • 200g (1 cup) brown sugar

  • 70g (⅓ cup) granulated sugar

  • 2 tsp vanilla bean paste (or vanilla extract)

  • 2 egg + yolk, room temperature

  • 300g (2 ½) all purpose flour

  • 60g (½ cup) powdered sugar

  • 2 tsp salt

  • ½ tsp baking soda

  • 1 tsp baking powder

  • 84g (3 cup) Corn Flakes

  • 240g (1 ½ cup) chocolate chips




Directions:

  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

  2. Place butter in a small pan over medium-high heat. Stir frequently until the butter is darker in color, has a nutty aroma, and brown flecks (5-8 minutes), then continue to stir for another 2-3 minutes.

  3. Pour the browned butter into a large heat-proof bowl. Let cool for 10 minutes.

  4. Whisk in brown sugar and granulated sugar until well incorporated.

  5. To the butter and sugar mixture, mix in vanilla and eggs + yolk.

  6. Fold in flour, baking soda, baking powder, and salt until mostly combined, still some flour streaks visible.

  7. Fold in chocolate chips & corn flakes, do not overmix.

  8. Divide dough into 45g pieces (2 tbsp cookie scoop).

  9. Space cookies about 3 inches apart on cookie sheet. Bake for 11-14 minutes. Allow to cool on the baking sheet for 10 minutes before transferring to cooling rack.



Notes:

  • You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

  • Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.



Comments

bottom of page