Nothing is like the taste of a warm cookie straight from the oven. Now is the time to take advantage of your oven and bake. If you’re a chocolate lover and love a chewy crunch to your cookies then indulge in these Three Chocolate Cornflake Cookies. You’ll feel like a kid devouring frosted flakes from the cereal box. The flavor of 3 different chocolates make this cookie so unique. I first made these cookies over the holidays but it’s time for a repeat.
Three Chocolate Cornflake Cookies
Warm gooey chocolate makes everything better yet when three types of chocolate come together, sheer magic happens. Each bite is irresistibly, crazy good. Semi-sweet, milk, and espresso chocolate definitely make a statement. I’m saying don’t change a thing.
Cornflakes are a great ingredient to use in cookies because they are crushed lightly and stay crunchy when baked. Seems like there is a surprise in every bite. Trust me you can’t go wrong with this recipe. It’s for sure a new favorite.
Three Chocolate Cornflake Cookies
Clean out the pantry and look to see what cereals you have on hand. Cut the amount of sugar in recipes when using sweetened cereal like frosted flakes, fruit loops or lucky charms. Have a real sweet tooth then leave recipe as is. Regardless, what you get is a cookie with crunchy edges, chewy middles, and a buttery texture. That combination is always a winner in my book of baking cookies. Now get to baking…
Three Chocolate Cornflake Cookies
Three Chocolate Cornflake Cookies
Three Chocolate Cornflake Cookies
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 large egg, room temperature
1 T. whole milk
2 t. pure vanilla extract
1 cup vegetable oil
3 1/2 cups all-purpose flour
1 1/4 t. kosher salt
3 t. baking soda
1 cup old-fashioned oats
1 1/2 cups corn flakes cereal, crushed lightly
1/2 cup milk chocolate chips (Ghirardelli brand)
1/2 cup semisweet chocolate chunks (Toll House brand)
1/2 cup espresso chocolate chips (Toll House brand)
In a large mixing bowl, whisk together flour, salt and baking soda and set aside.
Cream butter, granulated sugar, brown sugar, and egg in bowl of stand mixer until fluffy, about 3 minutes.
Beat in milk, vanilla, and vegetable oil.
Stir in flour mixture until just combined.
Add in oats, milk chocolate chips, semisweet chocolate chunks, and espresso chocolate chips until evenly combined.
Chill cookie dough for 30 minutes. Heat oven to 350 degrees.
Using 1 1/2-inch scoop, form cookie balls and place 2-inches apart on parchment lined baking sheets.
Bake cookies 10 to 12 minutes until golden brown.
Makes approx. 5 dozen cookies.
Recipe slightly adapted from www.turnips2tangerines.com/chicago
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