Crunchy Chocolate Chip Sultana Cornflake Cookies

My very basic cornflake treats depend on past great cornflake treat formula (says thanks to Women’s Weekly) yet with the expansion of sultanas and chocolate and a couple of little changes.

*Scroll to the formula card at the base of the post for the fixing amounts and full nitty gritty strategy

Our Cornflake Cookies formula fixings are:

  • spread – I suggest utilizing unsalted margarine in this formula
  • caster sugar – otherwise called superfine sugar
  • vanilla concentrate
  • self-raising flour (or make your own utilizing plain flour)
  • milk – I suggest utilizing full fat milk in every single preparing formula (not skim milk)
  • sultanas – can be discarded whenever liked
  • chocolate chips – otherwise called chocolate bits (these can likewise be overlooked whenever liked)
  • cornflakes – I for the most part utilize the Kelloggs brand – yet homebred works similarly also!

Chocolate Chip Cornflake Cookies

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Recipe by bakeplaysmile Course: SweetCuisine: Biscuits, CookiesDifficulty: Easy
Servings

20

servings
Prep time

10

minutes
Cooking time

13

minutes
Total time

23

minutes

Chocolate Chip Cornflake Cookies are crunchy and chewy and soft and are super gooey with chocolate chips. These are the World’s Best Cookies, with chocolate!

Ingredients

  • 125 g butter softened

  • 150 g (2/3 cup) caster sugar superfine sugar

  • 2 tsp vanilla extract

  • 165 g (1 1/4 cups) self raising flour

  • 2 tbs milk

  • 55 g (1/3 cup) sultanas

  • 55 g (1/3 cup) chocolate chips

  • 1 1/2 cups cornflakes

  • extra cornflakes to coat

Directions

  • Conventional Method
  • Preheat oven to 180 degrees celsius (fan-forced). Grease and line two flat trays with baking paper and set aside.
  • Cream the butter, sugar and vanilla extract until pale and creamy.
  • Add the self raising flour and mix together.
  • Add the milk and mix until the mixture comes together.
  • Add the sultanas, chocolate chips and cornflakes and mix together.
  • Scoop up tablespoonfuls of the mixture and roll into balls. Press into the extra cornflakes to coat.
  • Place onto the prepared trays and press down to flatten slightly (allow space between each cookie as they will spread).
  • Bake for 13 minutes or until golden (check halfway and turn the trays around).
  • Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 1 week.
  • Thermomix Method
  • Preheat oven to 180 degrees celsius (fan-forced). Grease and line two flat trays with baking paper and set aside.
  • Cream butter, sugar and vanilla extract on Speed 4, 30 seconds. Scrape and repeat 2 more times or until pale and creamy.
  • Add the self raising flour and milk and mix on Interval (kneading function) for 20 seconds. Scrape down the sides and repeat.
  • Add the sultanas, chocolate chips and cornflakes and mix on Reverse, Speed 3, 5 seconds (use the spatula to help mix).
  • Scoop up tablespoonfuls of the mixture and roll into balls.
  • Press into the extra cornflakes to coat.
  • Place onto the prepared trays and press down to flatten slightly (allow space between each cookie as they will spread).
  • Bake for 13 minutes or until golden (check halfway and turn the trays around).
  • Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 1 week.

Notes

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