Corn Flake Coconut Chocolate Chip Cookies

Corn flakes, coconut, marshmallows and two kinds of chocolate collide to create these chewy, crunchy, crazy delicious Corn Flake Coconut Chocolate Chip Cookies.

My New Favorite Cookie

These Corn Flake Coconut Chocolate Chip Cookies are the cookies of ALL cookies, y’all! They’ve got it all going on and they’re GREAT! Thin, chewy, crispy around the edges, crunchy from the corn flakes, gooey from the melted marshmallows, coconut-ty, chocolaty and crazy delicious!

Might be my new favorite cookies!

Inspired Texture and Flavor

Y’all know I live for a cookie that’s packed with interesting texture and flavor. My Kitchen Sink Cookies (they leave nothing out!), Monster Pretzel Cookies, October Harvest Cookies all have one thing in common. Some delicious crunch to go with the soft, chewy cookie.

This cookie recipe was inspired by a Texas State Fair “Best in Show” cookie: the Momofuku Milk Bar corn flake chocolate chip cookie. After the contest, I decided to adapt them a bit for a Good Morning Texas segment and boy did they turn out tasty!

Instead of making them with Frosted Flakes cereal, which I thought made the cookies a little too sweet, I just used plain Corn Flakes cereal. I also added coconut, upped the vanilla, reduced the salt and added a bit more chocolate for the perfect balance of taste and texture. I refrigerated the dough before baking it to prevent them from spreading out too much.

You’ve gotta bake these cookies! They’re out of this world delicious!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Unsalted butter (softened): adds moisture and helps the cookies spread. If you use salted butter, you might consider using less salt in the recipe as it will affect the sweetness of the cookie.
• Light brown sugar: adds moisture and chewiness due to the molasses content. If you use dark brown sugar they will have a richer molasses flavor and might spread a little more during baking.
• Granulated sugar: adds sweetness and creates the crisp around the edges.
• Large egg: helps bind the ingredients together and adds moisture.
• Pure vanilla extract: enhances the flavor and balances the sweetness. Feel free to use almond extract or even coconut extract, if desired.
• All-purpose flour: provides structure and body to the cookies. You could definitely use an alternate flour since these cookies are created with the ability to incorporate a variety of ingredients, making them quite forgiving when it comes to flour type.
• Baking powder: leaving agent that gives the cookies a little lift.
• Baking soda: the leavening agent that helps the cookies rise a bit and spread.
• Kosher salt: balances the sweetness and enhances the overall flavor. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
• Corn Flakes cereal: adds crunch, and a fun surprise texture. Crushed potato chips would be a good alternative.
• Sweetened coconut flakes: adds chewiness, sweetness and a tropical flavor. Unsweetened coconut or another chopped dried fruit will also work.
• Mini marshmallows: add chewy, gooey sweetness all throughout the cookies.
• Semi-sweet chocolate chips: a classic sweet, melty burst in every bite.
• Dark chocolate chips: a deeper chocolate to add richer flavor.

Supplies:

• Electric mixer fitted with paddle attachment (or hand mixer)
• Baking sheet pans
• Parchment paper

How to Make Corn Flake Coconut Chocolate Chip Cookies

• In the bowl of any electric mixer fitted with the paddle attachment, beat together the butter and sugars until creamy.
• Add the egg and vanilla and beat until well combined.
• Add the flour, baking powder, baking soda, and salt.

• Beat on low speed until just combined.
• Stir in the corn flakes, coconut, marshmallows and chocolate chips.
• Scoop 2 tablespoon portions of dough onto a sheet pan. Garnish each mound of a dough with a few mini marshmallows and chocolate chips, if desired.
• Refrigerate the dough for at least 1 hour.

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• Remove the chilled cookie dough from the refrigerator and place a few inches apart on the parchment-lined baking sheets. Cookies will spread.

• Bake for about 14 minutes or until cookies are browned around the edges and a little undercooked in the center. Cool cookies completely on the baking sheets. Repeat with remaining cookie dough.

Storage

Store cookies in an airtight container at room temperature for up to five days.

To freeze the cookie dough for baking later: Take the cookie dough balls out of the freezer and instead of baking, transfer to a freezer-safe plastic container or plastic bag. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months.

To Bake: When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. 

Bake at 350°F for 14-16 minutes or until cookies are browned around the edges and a little undercooked in the center. Cool cookies completely on the baking sheets.

If you make my Corn Flake Coconut Chocolate Chip Cookies, be sure to snap a picture and share it with me  @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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