What do you get when you combine wanting to create a new special tradition and two kids obsessed with sugar and Christmas? 12 Days of Cookies! My mom came up with this idea 19 years ago and the tradition has continued every year since then. The 12 days of cookies is simple, we find 12 cookie recipes that we have never done before and we make them every day leading up to Christmas. We are excited to share this experience on our blog for the first time and hope you enjoy them as well. Now, let’s get busy baking!

12th Day Before Christmas – Frosted Cornflake Chocolate Chip Cookies

I’m sure you did a double take of this name. Yes, this cookie has the delicious sugary cereal in it (the kid inside of me did a happy dance when we found this one!). It caught our attention in the cookie edition of the Better Homes & Gardens magazine (Best of BH&G Christmas Cookies pg. 79). With all the years of cookie baking, we have never put a cereal in them so we were excited to see how it would bake. The cereal added a fun crunchy texture into the cookie. We enjoyed the results and loved how quickly the batter came together (no chilling necessary!).

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 1 tsp. baking soda
• ¾ tsp. salt
• 2 eggs
• 1 Tbsp. vanilla extract
• 2 ¾ cups all-purpose flour
• 3 cups sugar-coated cornflakes (we used Kellogg’s Frosted Flakes)
• 1 ½ cups semisweet chocolate chips

Directions:

Begin by preheating the oven to 375 degrees Fahrenheit and lining 2 baking sheets with parchment paper.

In an electric mixer, beat butter on medium speed for 30 seconds. Add the sugars, baking soda, and salt. Beat for 2 minutes until the mixture is fluffy.

Add the eggs and vanilla extract, beat well.

Combine the flour into the wet mixture. Then gently fold the cornflakes and chocolate chunks in.

Using a cookie scoop, drop the dough 2 inches apart (these don’t spread much but still give room between) onto the prepared baking sheets.

Cook for 6-9 minutes, or until golden brown around the edges. We turn our baking sheets halfway to make sure all of the cookies are cooked evenly.

Cool the cookies for 5 minutes, then remove from baking sheets onto cooling racks.

Enjoy!

We want to hear from you! Comment what cereal you’ve tried or want to try putting into a cookie

Yields: 60 cookies