Chocolate Cornflake Cookies

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My husband's childhood friend is a master gardener. Every year when we return to Hawaii, she always generously gifts us a bottle of her homemade vanilla.

This stuff is precious liquid gold.

She grows her own vanilla beans, dries them, and then steeps them in vodka! And her packaging gets more and more gorgeous each year.

I tell her she should sell them--I bet they'll sell out in a pinch.


So I have been thinking for a while now (like seriously, years!) on what recipe to post that show cases her Hawaiian homegrown vanilla and does it justice.

I finally settled on these cornflake cookies because even though they were not invented in Hawaii, they are popular on the islands and uses very few ingredients so that the vanilla flavor can shine. Heck, these cookies are even on Foodland Hawaii's website as one of their most popular recipes! It's so simple to make, yet crispy, buttery and delicious.

Just make sure you use good quality vanilla for the best flavor!

Here's how to make them:

Using a mixer, cream the softened butter with sugar and vanilla until light and airy

Add flour, baking soda and salt.

Stir with a spoon or spatula until the dough comes together. No mixer, or the cookie will be tough.

Add cornflakes

Stir with a spoon or spatula until cornflakes are incorporated


Take spoonfuls and roll into 1 to 1.2 inch balls on a silicon lined baking tray

Press slightly to flatten

Bake at 350F x 14-16 minutes. Then allow to set in pan for 2 minutes

For extra crunch, roll the dough balls in cornflakes and then flatten before baking. They will look like this (more flakes on top of the cookie). Transfer and Cool on a wire rack

The hardest part of this recipe is to wait for a good hour until the cookies are completely cooled before diving in. If you eat the cookies warm, they won't be crispy.

Recipe Adapted from Classic Cornflake Cookies Foodland

Yields 24 cookies

Ingredients:

  • 2 sticks softened unsalted butter (1 c)
  • ¾ c sugar
  • 1 T real vanilla
  • 2 c all purpose flour
  • 1 ¼ t baking soda
  • ¼ t salt
  • 2 c chocolate cornflakes, more if you want to roll dough balls in cornflakes for extra crunch

Procedures:

1. In a bowl, cream the butter with the sugar and vanilla until light and fluffy. Use a mixer for this step.

2. Add the flour, baking soda and salt and mix with a spoon or spatula until a dough is formed. No need for a mixer at this step. You do not want to over mix or the cookie will be tough.

3. Add in the 2 cups cornflakes and mix with a spoon or spatula until incorporated.

4. Scoop out spoonfuls and roll into 1 to 1.2 inch round balls. Place on silicon or parchment lined baking sheet, and press each ball to flatten slightly. If you like extra cornflakes, you can roll each ball into a bowl of cornflakes first, and then place on cookie sheet and flatten.

5. Bake at 350 F for 14-16 minutes until slightly brown on the bottom. Allow to set on cookie sheet for 2 minutes. Then transfer to a wire rack to cool. Enjoy after they are thoroughly cooled, or it won’t be crispy. When completely cool, store in an air tight container at room temperature for up to 4 days.