Chocolate Crack Cookies
Photography by Olivia Galletly.
Peanut butter, crunchy cornflakes and dark chocolate chunks make these cookies extremely addictive.
Serves: 18
INGREDIENTS
160 grams butter, melted
1 cup packed brown sugar
½ cup white sugar
⅓ cup crunchy peanut butter
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups all-purpose flour
½ teaspoon baking soda
1½ cups cornflakes
250 grams dark chocolate, cut into chunks
METHOD
In a large bowl, mix together the melted butter and sugars.
Add the peanut butter and beat until creamy. Add the eggs and vanilla and mix until well combined. Sift in the flour and baking soda and mix well. Add the cornflakes and dark chocolate and mix until well distributed through the cookie dough, don’t worry if the cornflakes get crushed up.
Using an ice cream scoop, spoon dough into mounds on a lined baking tray, leaving 3cm between each for expansion. Refrigerate for 1 hour.
Bake at 165ºC for 15–20 minutes or until just golden. Makes 18 large cookies.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!