Best 6 Chocolate Cornflake Cookies Recipes
Indulge in a delightful treat with our collection of chocolate cornflake cookie recipes, a perfect blend of sweet and crunchy textures. These cookies are not only easy to make but also a creative way to incorporate a childhood favorite cereal into a delectable dessert. With variations ranging from classic chocolate cornflake cookies to unique flavor combinations, these recipes offer something for every taste preference. From the timeless simplicity of the original recipe to the decadent indulgence of cookies loaded with chocolate chips or marshmallows, our selection promises a delightful experience. Whether you're a seasoned baker or just starting out, these recipes provide clear instructions and helpful tips to ensure your cookies turn out perfectly every time. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will satisfy your sweet tooth and create lasting memories.
Let's cook with our recipes!
CORNFLAKE-CHOCOLATE CHIP-MARSHMALLOW COOKIES
A bowl of cereal, s'more, and cookie all rolled into one, this recipe from Christina Tosi's "Momofuku Milk Bar" cookbook is guaranteed to please.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15 to 20 cookies
Number Of Ingredients 12
Steps:
- Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
- Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
- With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
- Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
- Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
- Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.
CORNFLAKE CHOCOLATE CHIP COOKIES
This is a recipe I've had around on a piece of paper and want to get it posted before I lose it. Update: Just made these today and I got 26 cookies using a 1 1/2" cookie scoop. Baked for 11 minutes.
Provided by Dorel
Categories Drop Cookies
Time 30m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter and sugar together.
- Add egg and vanilla.
- Combine flour and baking soda.
- Gradually beat flour mixture into butter mixture.
- Stir in cornflakes and chocolate chips.
- Drop by rounded tablespoons onto ungreased cookie sheet.
- Bake at 350° for 11-15 minutes.
- Cool on wire rack.
CORNFLAKE CHOCKY ROCKS (CHOCOLATE CHIP COOKIES
My mum always cooked these delicious cookies when I was a child. I believe the recipe was originally published by Kellog's on the back of the cornflake cereal box (in Australia). My favourite way to eat these is raw. If I eat them cooked I like them so they are still gooey in the middle. I dont like them cooked for too long as they go crunchy and loose all of the gooey goodness.
Provided by Missy_Belle
Categories Dessert
Time 20m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and sugar until light and creamy.
- Add eggs, mix well.
- Add vanilla, sifted flour, choc chips and 2 cups cornflakes.
- With the remaining cornflakes cover them with plastic and smash them up slightly with the back of a rolling pin or other hard object.
- Roll dessert spoonfuls of mixture into balls and roll in extra cornflakes. (In this raw state they are delicious).
- Place on greased baking tray.
- Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit) for 10 minutes.
CHOCOLATE CORNFLAKE COOKIES
Got this recipe from a magazine a few years ago. This recipe is simple and yet so delcious, and to top it all off they look fantastic when made. Chocolate melts are used (not chips) but white chocolate melts are not accepted in the ingredients.
Provided by Tisme
Categories Drop Cookies
Time 1h35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180dg Celsius Lightly grease and line 2 baking trays.
- Using a mixer, beat butter, sugar and vanilla until pale and creamy. Add egg and mix well. Stir in flour and add sultanas and cornflakes.
- Drop tablespoons of the mixture onto the trays, allowing room for spreading. Bake for 15 to 18 minutes, swapping the trays after 10 minutes, or until the cookies are a light golden colour. Stand for 10 minutes on the trays.
- Transfer to wire rack until cooled completely.
- Stand wire rack over a sheet of baking paper. Dip one side of each cookie into melted chocolate. Place cookies back onto rack (chocolate side up) and set aside for 30 minutes to set.
- Drizzle white chocolate over the cookies, and allow them to set before serving.
CORNFLAKE CHOCOLATE CHIP MARSHMALLOW COOKIES
Steps:
- 1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes. 2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl. 3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows. 4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks - they will not hold their shape.) 5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface. 6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
CHOCOLATE PEANUT BUTTER CORNFLAKE COOKIES
Sweet and salty, these cookies are quick and easy to make, requiring only 3 ingredients.
Provided by linda
Categories Desserts Cookies No-Bake Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Stir in cornflakes until coated.
- Drop spoonfuls of the cornflake mixture onto a baking sheet lined with waxed paper. Chill in the refrigerator until cool, about 30 minutes.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 15.5 g, Fat 5.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 64.6 mg, Sugar 8.6 g
Tips:
- Use room temperature butter: This will help the butter cream together with the sugar more easily, resulting in a smoother cookie dough.
- Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Measure your flour correctly: Too much flour can make the cookies dry and crumbly. To measure flour accurately, use a kitchen scale or the spoon and level method.
- Don't overmix the dough: Overmixing can result in tough, chewy cookies. Mix the dough just until the ingredients are combined.
- Bake the cookies until they are just set: The cookies will continue to bake on the baking sheet as they cool. If you bake them too long, they will be dry and crumbly.
Conclusion:
Chocolate cornflake cookies are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients, you can create a batch of cookies that are sure to please everyone. So next time you're looking for a sweet snack, give these chocolate cornflake cookies a try.
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