When straightening up the kitchen after this year's Thanksgiving festivities... I noticed a recipe on the back of the Market Place Corn Flakes box. We used cornflakes in our sweet potato casserole this year and realizing no one in the house will eat the rest for breakfast, I figured I would give it a whirl!
Introducing... one of the most delicious cookies I have ever eaten!
Seriously... I don't bake cookies often... I bake cupcakes... I bake cakes... I can create standard corn breads and rolls, etc... but cookies have never been my "thing". I do however host a holiday cookie exchange every year (this year is our 9th!!!) and I started this tradition so I could GET awesome cookies from others and trade off my boring blobs of dough in kind. Don't get me wrong... I can bake... they just aren't pretty.
Well, these corn flake cookies... not only look great but taste AMAZING. The is the other thing... I don't really like sweets. So for me to like a cookie... it has to be AMAZING.
What you will need:
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1/2 cup peanut butter
- 1/2 teaspoon vanilla
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed corn flakes
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup pecans (chopped)
- Preheat oven to 350 degrees Fahrenheit.
- Beat butter and sugars in the bowl of a stand mixer on Medium-High speed until creamy. Add peanut butter, egg, and vanilla; beat until well blended.
- Add flour, baking soda, and salt; beat until combined.
- Stir in corn flakes, chocolate chips and pecans.
- Use a small scoop or drop dough by heaping tablespoonfuls onto a nonstick baking sheet. I prefer to use parchment paper to line the baking sheet.
- Bake cookies 9-11 minutes, until they are lightly brown... allow to continue baking on the sheet after you remove them from the oven.
- Eat. Yum!