Chocolate Chip Corn Flake Cookies Recipes

CHOCOLATE CHIP CORNFLAKE COOKIES

Steps:

• Preheat the oven to 180C/350F/Gas 4, and line 2 baking trays with parchment paper. Set aside.
• Roughly crush the cornflakes into smaller pieces, then stir in the malt powder, sugars, and salt. Add the melted butter and mix well.
• Spread the cornflakes out into a thin layer onto one of the prepared baking trays, and bake for 10 - 15 minutes until crispy and golden. Let cool completely.
• Whisk together the flour, baking powder, cornflour, baking soda, and salt. Set aside.
• Whisk together the butter and sugar until combined. Add the egg, egg yolk, and vanilla, and mix until combined.
• Add the dry ingredients, and mix until just combined. Fold in the chocolate chips and cornflakes.
• Roll the dough into 1.5oz balls, about 25 balls, place on the prepared baking tray, and press the extra chocolate chips on top. Bake for 10 - 12 minutes. Do not over-bake.
• Allow to cool on the baking tray for 10 - 15 minutes before transferring to a wire rack to cool completely.
• Once cooled, drizzle with melted chocolate if desired.

CORNFLAKE CHOCOLATE CHIP COOKIES

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.

CHOCOLATE CHIP CORN FLAKE COOKIES

Steps:

• Preheat the oven to 375°F.
• Lightly grease cookie sheets (I use cooking spray).
• In a large bowl; mix together the canola oil, margarine, and sugars until smooth.
• Beat in the eggs one at a time, then stir in the vanilla.
• Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture.
• Mix in the cornflakes cereal, oats, chocolate chips and walnuts.
• Drop by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake for 12-15 minutes in the preheated oven, until golden brown.
• Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

CHOCOLATE PEANUT BUTTER CORNFLAKE COOKIES

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.

CORN FLAKE COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• In a large bowl, mix together the canola oil, margarine, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture. Mix in the cornflakes cereal, oats, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, until golden brown. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

CORNFLAKE-CHOCOLATE CHIP-MARSHMALLOW COOKIES

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.