I’ve seen a few recipes lately that include crushed cereal in the list of ingredients so of course I was intrigued. I took one of my basic cookies recipes and added crushed corn flakes and this is the result: Crunchy White Chocolate Chip Cookies.
For this version I used white chocolate chips but they would be just as wonderful with milk or dark chocolate or even nuts and coconut. Sometimes I just like having one or two star items, the crunch of the flakes and the sweetness of the white chocolate ( my favourite) make this cookie a winner.
To crush the corn flakes just dump some corn flakes into a sandwich bag, seal it and using your hands crush the flakes but not until they are powder – you still want some structure to them.
I used my stand mixer to make up the dough but it can be easily made with a bowl and a wooden spoon. This method comes in handy if you decide to make the dough on a rainy Saturday morning and your better half is taking a nap! Nice and quiet except for the beeping of the kitchen timer and the amazing smell coming from the oven. That would be enough to wake anyone from a nap.
It is important to let the baked cookies rest on the baking pan for a few minutes after to remove them from the oven – they need to set up. So resist snatching a hot one from the pan you will enjoy it much more once it has cooled off.
Let me know if you try any variation of this. Would love to see your ideas.
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2½ cups all-purpose flour
- 1 cup salted butter- room temp
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 teaspoons vanilla
- 2 eggs- room temp
- 2 cups crushed corn flakes
- 1 cup white chocolate chips
- Preheat oven to 350 ℉.
- In a medium sized bowl whisk or sift together the baking soda, salt and flour. Set aside.
- In the bowl of a stand mixer blend together on low speed the butter and both sugars. Once this is well blended mix in the eggs one at a time. Then mix in the vanilla.
- Add the flour all at once and mix on low speed.
- Once it is about half incorporated add the crushed corn flakes and chocolate chips.
- Mix until the dough comes together.
- Drop by tablespoons onto a parchment lined baking sheet. Do not crowd the cookies - no more than 10/sheet as they will spread.
- Press the balls down slightly before baking for 10-12 minutes until golden around the edges.
- Let rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Makes 42 - 3" cookies.
- Store in an airtight container for up to 3 days.
Hope you enjoy these as much as we did.