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Cornflakes Reeses Cookies

These Cornflakes Reeses Cookies are crunchy and crispy from the outside and soft sweet on the inside. Every bite is asking for more.

 

Ingredients

Ingredients
Servings:
g
Butter
g
Brown Sugar
g
Granulated Sugar
Egg
Egg Yolk
tsp
Vanilla Extract
g
All-Purpose Flour
g
Cornflakes
tsp
Corn Starch
tsp
Baking Soda
tsp
Baking Powder
tsp
Kosher Salt
g
Mini Peanut Butter Cups

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180ºC. Line a baking sheet with parchment paper and set aside.
  2. Put the cornflakes in a freezer bag and crumble them with a rolling pin.
  3. In a large bowl of your stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar until combined.
  4. Add in the egg, egg yolk and vanilla, beating until creamy.
  5. Add the flour, crushed cornflakes, cornstarch, baking soda, baking powder and salt. mixing until just combined.
  6. With mixer still on low, add in the Mini Reeses cups, until incorporated.
  7. Using a large (3 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 8 cm apart.
  8. Bake for 10-11 minutes, until the edges and tops are lightly golden.
  9. Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

Preparing In The Kitchen
  1. Preheat the oven to 180ºC. Line a baking sheet with parchment paper and set aside.
  2. Put the cornflakes in a freezer bag and crumble them with a rolling pin.
  3. In a large bowl of your stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar until combined.
  4. Add in the egg, egg yolk and vanilla, beating until creamy.
  5. Add the flour, crushed cornflakes, cornstarch, baking soda, baking powder and salt. mixing until just combined.
  6. With mixer still on low, add in the Mini Reeses cups, until incorporated.
  7. Using a large (3 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 8 cm apart.
  8. Bake for 10-11 minutes, until the edges and tops are lightly golden.
  9. Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

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