Description
Irresistible corn flake cookies blend crispy cereal with sweet, buttery goodness for an unexpected treat. Crunchy, golden morsels deliver nostalgic comfort that connects generations of dessert enthusiasts in one delightful bite.
Ingredients
Scale
Primary Ingredients:
- ½ cup (113 grams) unsalted butter
- ½ cup (100 grams) granulated sugar
- ½ cup (100 grams) brown sugar
- 1 large egg
- 1 cup (125 grams) all-purpose flour
- 4 cups (120 grams) corn flakes
- 2 cups (60 grams) crushed corn flakes
Wet Ingredients:
- ½ cup (170 grams) light corn syrup (or honey)
- ½ cup (128 grams) creamy peanut butter
- 2 teaspoons vanilla extract
Dry Ingredients:
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- In a heavy-bottomed saucepan, combine butter, sugar, and corn syrup, heating gently over medium flame while stirring consistently to prevent scorching.
- Allow the mixture to reach a rolling simmer, continuing to stir for 1-2 minutes until ingredients meld seamlessly.
- Remove from heat and immediately incorporate peanut butter and vanilla, whisking until the mixture transforms into a silky, uniform consistency.
- Gently introduce corn flakes, folding carefully to ensure each fragment becomes thoroughly glazed with the sweet coating.
- Using a spoon or cookie scoop, deposit uniform mounds onto a parchment-lined surface, creating neat clusters.
- Let cookies rest at ambient temperature for half an hour, allowing them to solidify naturally, or expedite the process by chilling in the refrigerator.
- Once set, transfer to an airtight container, where they will maintain their crisp texture for several days.
Baked Corn Flake Cookies:
- Calibrate the oven to 350F (175C) and prepare a baking sheet with parchment paper for optimal non-stick performance.
- In a spacious mixing bowl, cream butter with white and brown sugars until the mixture becomes light and fluffy.
- Introduce the egg and vanilla, blending thoroughly to create a smooth base.
- Separately, whisk flour, baking soda, and salt, ensuring even distribution of leavening agents.
- Gradually merge dry ingredients into the wet mixture, stirring until a cohesive dough forms.
- Carefully fold crushed corn flakes throughout the dough, distributing them evenly for consistent crunch in every bite.
- Portion dough into rounded spoonfuls, spacing them adequately on the prepared baking sheet.
- Bake for 10-12 minutes, watching for a golden-brown transformation that signals perfect doneness.
- Transfer cookies to a wire rack, allowing them to cool and firm up before serving.
Notes
- Crush corn flakes gently to maintain some texture and crunch in the final cookie, preventing them from becoming completely powdery.
- Use room temperature butter for easier mixing and smoother cookie dough consistency, ensuring even incorporation of ingredients.
- Experiment with different nut butters like almond or cashew butter for unique flavor variations and potential dietary accommodations.
- Sprinkle sea salt on top of no-bake cookies for a delightful sweet-salty contrast that elevates the overall taste profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg