Can I make the Cornflake Crack ahead of time?

Absolutely! You can prepare the Cornflake Crack a day or two in advance. Just store it in an airtight container until you're ready to mix it into the cookie dough.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough! Scoop out the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When you're ready, bake directly from the freezer, adding a couple of minutes to the baking time.

What if I don’t have cornflakes?

If you don’t have cornflakes, you can use any crispy cereal or even crushed graham crackers for a different texture. Just adjust the quantity to match the desired crunch.

Cornflake Crack Cookies Recipe: Insanely Addictive

Description

Cornflake Crack Cookies offer a delightful blend of chewy and crispy textures, making each bite a treat. Perfect for any occasion, these cookies are simple to make and enjoyable for bakers of all levels.

Ingredients

Scale

1 cup Butter (barely softened)
1 cup Brown Sugar
2/3 cup Granulated Sugar
2 large Eggs
1 teaspoon Vanilla Extract
2 1/3 cups All-Purpose Flour
1 teaspoon Baking Soda
3/4 teaspoon Salt
3 cups Cornflake Crack (divided: 2 cups in dough and 1 cup on top)

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Instructions

Make the Cornflake Crack: Start by making the homemade Cornflake Crack. Allow it to cool and break it into small pieces, perfect for folding into the cookie dough.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Cream the Butters and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar for about 4 minutes until the mixture becomes fluffy. Scrape the sides of the bowl halfway through mixing.
Add Eggs and Vanilla: Add in the eggs and vanilla extract. Mix everything together for 1 minute longer until well combined.
Combine Dry Ingredients: In another bowl, mix the flour, baking soda, and salt. Gradually fold this into the butter and sugar mixture until just combined. Be careful not to overmix, or your cookies may become tough.
Fold in Cornflake Crunch: Gently fold in 2 cups of the Cornflake Crack pieces. You want to mix until just combined without breaking the cornflakes too much.
Scoop the Dough: Scoop tablespoon-sized portions of the dough onto parchment paper-lined, light-colored baking sheets. Space the cookies at least two inches apart.
Bake Cookies: Bake in the preheated oven for 9 to 12 minutes, or until the edges are a light golden color.
Shape the Cookies: Once out of the oven, use a metal spatula to gently press any uneven edges toward the center of each cookie, shaping them into neat circles.
Add Topping: Lightly press the remaining 1 cup of Cornflake Crack on top of each cookie for extra crunch.
Cool Down: Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. Keep an eye on baking color and avoid overmixing for best results.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg