Cornflake Cookies
These Cornflake Cookies bring a delightful contrast of soft, buttery cookie dough and crispy cornflakes, making them a perfect treat for any occasion. Easy to make, these cookies are a guaranteed crowd-pleaser with their sweet and salty flavors.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups cornflakes lightly crushed
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- Flaky sea salt optional, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar for 2-3 minutes until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed cornflakes using a rubber spatula, being careful to retain their crunch.
- Scoop the dough into even-sized balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden and the centers are slightly soft.
- Let the cookies rest on the baking sheets for 5 minutes before transferring to a cooling rack.
Notes
For a crispier edge, bake slightly longer. If you prefer a chewier texture, keep the centers soft. Store in an airtight container at room temperature for up to 5 days.
