Chokky Rocks Cornflakes Cookie Recipe

Firstly, I have to apologies as I have not posted any recipes for nearly nine months now. Call it writer’s block or loss of inspiration…but I am back now. Thank you to everyone who has been messaging me and letting me know that you have tried the recipes, I do appreciate it.

This is an interesting cookie recipe, as you either love the crunchy and chewy texture or you don’t. It is made using store-cupboard ingredients, so you can whip this up in a jiffy. I’ve made half portion for the blog, and even frozen some to be baked on another day. I have also swapped the raisins for chocolate-chip as my kids don’t like raisins.

I don’t know the origin of this recipe, but I’ wrote it down when I was in college.  Mum hardly made cookies unless it was jam tarts, semperit or ginger cookies for Christmas. So I remember writing the recipe down when she did make this.  So happy baking and let me know if you/your family like this cookie.

Here’s the youtube video showing how to make the Chokky Rocks Cookie.

Feel free to Pin this image on your Pinterest Account so you can remember to bake this

Here are more recipes for you to try:

Top Chef Erika’s Chunky Chocolate Chip Walnut Cookie Recipe

White Chocolate Chip And Nut Cookies Recipe

Mary Berry’s Chocolate Fork Biscuit Recipe

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Chokky Rocks Cornflakes Cookie Recipe

yeahfoodie Firstly, I have to apologies as I have not posted any recipes for nearly nine months now. Call it writer’s block or loss of inspiration…but I am back now. Thank… Baking Chokky Rocks Western Print This

Serves: 40 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

• 250g butter
• 1 cup sugar
• 2 eggs
• 1/2 tsp vanilla extract
• 2 cups self-raising flour
• 4 cups cornflakes
• 1/2 cup semi-sweet chocolate chips (I have used a mix of dark and milk in mine)
• 1/2 cup raisins
• pinch of salt

Instructions

1. Heat oven to 175C

2.Cream butter and sugar until light then add vanilla and egg (one at a time)

3. Next add the four and salt and mix well.

3. Then mix in 3/4 of the cornflakes, chocolate chip and raisins with spoon (or use your hands). I next chilled the dough for 10 minutes in the fridge.

4. Roll into dough into walnut sized balls then roll this into the balance cornflakes (which has been roughly smashed/pounded). Leave enough space on tray as cookies will spread. You can at this point freeze the balls on a flat tray and then place it into a tupperware to be baked another day (just add a few more minutes to your baking time).

6. Bake at 175C for 12-15  minutes until the underside of the cookie looks golden brown. Do note, cookie will be soft but will harden when cooled.