Candy Cane Cornflake Cookies
Welcome back to 12 Days of Cookies! Today’s recipe is one I’m very excited about- candy cane cornflake cookies! This cookie is a great addition to any Christmas cookie box because they're just so fun, unique, and delicious!
I was trying to come up with a completely new holiday cookie to bake for this 12 Days of Cookies series, to keep it original and interesting. I was inspired by my popular Chocolate Chip Potato Chip Cookies with Marshmallow Fluff, because I just love the different textures and the sweet and salty flavor combo. Milk Bar was also a source of inspiration, as cornflakes are kind of their thing!
Also, what’s not to love about a completely loaded cookie?! I mean, I love having multiple snacks in one.
What's in candy cane cornflake cookies?
Here’s everything you’ll need to make these cookies:
- All-purpose flour
- Baking soda
- Salt
- Butter
- Granulated sugar
- Brown sugar
- Vanilla
- Eggs
- White chocolate bar, chopped into chunks or white chocolate chips
- Corn flakes
- Candy canes or peppermints, crushed or pre-crushed peppermint pieces
How to make candy cane cornflake cookies
This is pretty straightforward, as the base dough is a simple chocolate chip cookie dough.
First, combine your flour, baking soda, and salt in a medium sized bowl.
Next, with an electric mixer, beat together the butter, sugar, and brown sugar until it’s creamy. Then the vanilla and eggs get added. Finally, gradually add in the flour mixture.
Chill the dough, then portion out into balls and bake candy cane cornflake cookies at 350ºF for about 12 minutes.
Tip: Because of all the things that are added to this cookie, they sometimes don't bake into a circular shape. To get them to look prettier, find a round cookie cutter, glass, or even a bowl. Place the round item over the cookie and "scoot" it in a circular motion, while the cookies are still hot, to get a perfectly round shape!
White chocolate
For the white chocolate, I bought two 4.4oz chocolate bars and chopped them up into chunks. I just love the huge melty pools you get with chopped chocolate, plus I like how the different sized chunks look inside the cookie!
You can definitely use white chocolate chips instead of chocolate bars, if you prefer.
Candy canes
For the candy cane pieces, I bought candy canes and smashed them myself. I like to crush them myself because I like that I can control how big or small the pieces are.
To crush whole candy canes yourself, simply add some candy canes (about 9) to a plastic bag, seal it, and place on a counter or another hard surface. Grab a rolling pin, back of a spoon, meat mallet (smooth side), or anything else big and heavy and use it to crush the candy canes into pieces.
If you don’t want to deal with crushing the candy canes, you can totally buy a bag of pre-crushed peppermint pieces if you can find it!
Corn flakes
I used the original plain Kellogg’s cornflakes. They are great because they are perfectly crunchy and just a little salty. Store brand corn flakes are also a great choice.
Using a rubber spatula, carefully mix in the white chocolate, candy cane, and corn flakes until thoroughly combined. Don’t worry about crushing up some of the cornflakes.
There, your dough is done! Pop it in the fridge for 30 minutes to prevent spreading.
After the dough has chilled, scoop out using a large cookie/ ice cream scoop. I used a very large one for giant cookies but you can use any size.
Bake the cookies in the oven at 350°F for about 12-15 minutes, until the edges look golden-brown. Cool the cookies on the pan for 2 minutes before transferring to a wire rack to finish cooking completely.
Thanks so much for joining me on this holiday baking journey! I hope these Candy Cane Cornflake Cookies become a new holiday favorite of yours.
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Candy Cane Cornflake Cookies
Candy Cane Cornflake Cookies are the most fun holiday cookie you’ve never heard of but need to try ASAP. Creamy melty pools of white chocolate, crunchy and salty cornflakes, and minty candy cane pieces all come together in a classic chocolate chip cookie dough to create a brand new festive cookie that NEEDS to be in your cookie box this year!
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter (softened (2 sticks))
- 1/2 cup granulated sugar
- 1 1/4 cups brown sugar (packed)
- 2 teaspoons vanilla
- 2 eggs (at room temperature)
- 2 cups white chocolate (chopped (or white chocolate chips))
- 1/2 cup peppermint (crushed)
- 2 cups cornflakes
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium boel, combine flour, baking soda, and salt. IN the bowl of an electric mixer, beat together butter, granulated sugar, and brown sugar until creamy. Add the vanilla and eggs and combine. Gradually beat in the flour mixture.
- Using a rubber spatula, add in the white chocolate, candy cane pieces, and cornflakes. Mix until combined.
- Wrap the dough with plastic wrap and transfer to the fridge to chill for 30 minutes. Once the dough has chilled, let it soften enough so that you can scoop it. Using a large cookie scoop, divide the dough into balls and drop onto prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are golden-brown. Cool for 2 minutes on the baking sheet, then transfer to wire racks to finish cooling completely.
Tip: Because of all the things that are added to this cookie, they sometimes don't bake into a circular shape. To get them to look prettier, find a round cookie cutter, glass, or even a bowl. Place the round item over the cookie and "scoot" it in a circular motion, while the cookies are still hot, to get a perfectly round shape!