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Cornflake Crunch Cookies
recipe
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Washington D.C.
Cornflake Crunch Cookies
Becca Jacobs
Becca Jacobs
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$1.00
Make room in your cookie rotation for these cuties because they are so delicious! We’re putting browned butter and crushed cornflakes into a shortbread cookie. If that wasn’t enough, we’re then dipping the cookies in chocolate and rimming them in flaky salt and more cornflakes.
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You Need

15 Cookies
  • 2 sticks unsalted butter, cubed
  • 2 cups cornflakes
  • 1 cup powdered sugar
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups All-purpose flour
  • 8 ounces Dark chocolate, chopped
  • 1 tablespoon Flaky salt

    • How To

    1. To a high-walled saucepan, over medium heat, brown add the cubed butter, whisking periodically. The butter will foam first and then the milk solids will sink to the bottom of the pan and start to brown. When the butter smells nutty and is golden brown pull the pan off the heat. Refrigerate the butter until it mostly re-solidifies. It should be similar to the texture of room-temperature butter.
    2. While the butter cools, pulverize the cornflakes in a food processor until ground down. Alternatively place the cornflakes in a plastic bag and smash with something heavy until you reach a similar result. The cornflakes should be a little smaller than the flakes of salt in the flaky salt.
    3. To the bowl of a stand mixer, or to a large mixing bowl, add the browned butter and then sift the powdered sugar and kosher salt into the bowl. Using the whisk attachment on your mixer or a hand mixer, cream the butter, sugar, and salt until lighter in color and fluffy. Scrape down the sides of your bowl as needed to ensure everything is combined.
    4. Add ⅓ cup of the crushed cornflakes and the all-purpose flour to the bowl and whisk on low, scraping down the side periodically, until the dough starts to stick in large marble sized balls to the mixer.
    5. Place a sheet of parchment paper on a work surface and dump out the cookie dough on top. Form the dough into a rectangle with your hands and then place another sheet of parchment paper on top and roll the dough out between the parchment sheets until it is a uniform 1 cm thick. Refrigerate the dough slab for 30 minutes.
    6. Preheat oven to 325 F and take the cookie dough out of the fridge. Cut out circles in your desired size of cookie, I used circle cutters that are 7 cm in diameter across. You should get 12-15 cookies.
    7. Place the cut out cookies on a parchment lined baking sheet leaving them 1-inch a part. Refrigerate the cut cookies for another 10 minutes before baking.
    8. Take the scraps of the cookie dough and repeat steps 5-7 up to 2 times to get your desired amount of cookies.
    9. Bake for 10-12 minutes until the cookie is set and the bottoms are just starting to brown. Let the cookies cool completely on a wire rack before decorating.
    10. Melt the chocolate using the double boiler method. Next to where the melted chocolate will be, add the remaining crushed cornflakes and flaky salt to a small bowl and mix to combine.
    11. To decorate, dip half the cookie into the melted chocolate and shake off the excess chocolate back into the bowl. Then roll the edge of the cookie with the melted chocolate into the bowl of flaky salt and cornflakes to coat the edge of the cookie. Place the cookie back on the wire rack and repeat until all cookies are decorated. Let the chocolate set completely before serving or storing.
    12. Cookies can be stored in an airtight container for up to a week.