Chocolate Chip Cornflake Cookies Recipes

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.

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.