Cornflake Crunch Cookies

With a hint of peanut butter...

These cornflake crunch cookies are really just a bit of light-hearted fun! Crispy cornflakes contrast with soft chewy cookie dough and chocolate chips for a classic, nostalgic treat. I like to eat these while they are still warm, so that the chocolate is a little bit melted… Perfect to dip into a glass of milk or cup of tea.

All my oven temperatures are for a conventional oven, unless otherwise stated. This is worth mentioning in particular for this recipe, as it is very easy to burn these cookies if you leave them in for too long, or if your oven goes even the slightest bit over 180°C. If, like me, you need to bake them in batches due to oven space, keep an eye on the last batch in particular, as some ovens get a bit hotter towards the end of cooking.

Don’t be tempted to leave the cookies in for longer than 15 minutes – although the dough will still be soft when you remove them from the oven, they will harden as they cool. When testing this recipe I tried a variety of different baking times, and leaving the cookies in for even two minutes longer resulted in burnt cookie bottoms!

Makes 20 cookies.

 

INGREDIENTS

  • 200g unsalted cubed butter, room temperature
  • 100g light muscovado sugar
  • 200g light granulated sugar
  • 2 medium eggs, beaten
  • 60g crunchy peanut butter
  • grating of vanilla bean
  • 240g strong white flour, sifted
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • 80g dark chocolate chips
  • 50g cornflakes

METHOD

Beat together the butter and sugars using an electric whisk or stand mixer with a paddle attachment, until pale and creamy. Add the beaten eggs one at a time and combine thoroughly, followed by the peanut butter and grating of vanilla bean, and beat for around 8 minutes.

Add the flour, baking powder, baking soda and salt and combine – do this reasonably quickly, to avoid over-mixing the dough. Lastly, stir through your chocolate chips and cornflakes by hand using a wooden spoon, breaking up the cornflakes as you stir.

Line a baking tray with baking parchment. Take a tablespoon of dough for each cookie and roll them into balls using your hands. Place them on the baking tray, and use your hands to gently flatten the tops of the dough. Cover the tray tightly with cling film and place it in the fridge for an hour, or overnight, to chill. Chilling the dough prevents it from spreading too much when you bake the cookies, and helps them retain their shape.

When you are ready to bake, preheat your oven to 180°C and line your baking trays with baking parchment.

Spread the balls of cookie dough apart across the trays so that there is at least 10cm between each ball. You may need to bake them in batches – I bake six to each tray.

Bake the cookies for 13-15 minutes, until the edges have turned a golden brown and the centres are pale golden. The centre of the cookies should be soft. Leave the cookies to cool on the trays, before transferring them to an airtight container. If stored in a cool, dry and airtight place, they will keep for up to five days.

Cookies