Craisin Frosted Flake Chocolate Chip Cookies
These Craisin Frosted Flake Chocolate Chip Cookies are not your normal cookies, but man, they hit every texture, taste and smell craving you could have.
I know, I know, Craisin Frosted Flake Chocolate Chip Cookies is quite the mouthful to say. They’re quite the mouthful to eat as well. I should think up a new name, but kitchen sink cookies have already been taken, anyone got any ideas?
Chocolate Chip Cookies in a New Way
As you know, our family has a fun tradition of taking a base ingredient like this cookie dough and then having a bake-off where each family member uses a surprise ingredient and anything else in the pantry to create a new recipe. Making chocolate chip cookie dough without chocolate chips is the perfect base ingredient.
Craisin Frosted Flake Chocolate Chip Cookies
These cookies are just to die for. A sweet dough that is the perfect base to bits of crunchy frosted flakes (trust me, you’ll absolutely looooove the texture from the crunch of these flakes!), juicy nuggets of dried craisins and finally melty morsels of chocolate sprinkled throughout.
And listen, not just chocolate, you must use mini chocolate chips to balance the sizes of everything else or the chocolate overpowers too much of the cookie.
Secret Ingredients For a Bake-Off
Everyone sits patiently as one person pulls names from a hat and each baker picks one of the random ingredients, frosted flakes, cookies and cream twix bars, marshmallows and so on.
I was given Frosted Flakes Cereal and thought, well this isn’t going to go so well, haha. But the more I looked at the cereal the more I realized that it would actually be delicious with craisins and chocolate. This was going to delicious.
Cookie Recipe Win!
There’s something about these frosted flake cookies that I just cannot walk away from. Ugh, and the worst part is that not only do I not have any on hand right now, but I cannot force you all to try them. I mean really, I’d give anything to convince you.
The soft and buttery cookies just completely envelopes those sweet and crunchy pieces of cereal, totally breaking up the monotony of the cookie. The texture is a welcomed crunch. Mmmmmm, and you quickly move on to that juicy sweetness of the dried cranberries and the melty chocolate chips. It’s the best of every single world. My goodness, they are a win!
How Long Will Homemade Cookies Keep?
Properly stored, fresh cookies will keep for 2-3 weeks at room temperature.
Can You Freeze Frosted Flake Cookies?
Place cookies on a parchment lined cookie sheet and freeze.
When they are frozen, transfer to a heavy duty freezer bag and store in the freezer for a month or more.
Why Do Cookies Spread Out?
Cookies spread because the fat in the dough melts in the oven.
If there isn’t enough flour to hold the fat, cookies will spread and be flat.
So, try adding a little more flour.
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Craisin Frosted Flakes Cookies
Description
These cookies are loaded with dried cranberries and crisp frosted flakes. A little crunch, a little chocolate, and a little fruit in every bite.
Course 100 Best Cookies Recipes on the Planet
Cuisine American
Keyword chocolate chip cookie, craisins
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 24
Calories 254kcal
Author Sweet Basil
Heat the oven to 375.
Line baking sheets with silpats or parchment paper.
In a mixer, combine the butter, brown sugar and white sugar on medium high speed for 2 minutes.
Add the eggs and vanilla and mix to combine.
In a bowl, whisk together the dry ingredients.
Turn off the mixer and add the flour mixture.
Mix until almost incorporated then add the chocolate chips, craisins, and Frosted Flakes.
Scoop cookies by using a cookie scoop but do not scrape against the side of the bowl, merely scoop, lift and round the bottom with the other hand then place on a cookie sheet, spread apart so they don’t end up touching.
Bake for 8 minutes, or up to 10 depending on your oven.
Remove when the bottoms look set but the tops are not yet brown, just golden in some places.
Allow to cool for 2 minutes before moving to a cooling rack or into your mouth.
This recipe does not need totally softened butter. When you can press one with a thumb and leave a nice thumbprint without sinking through the butter, you’re ready. If you need to hurry, just cut into chunks to speed up the softenening.
Cookies can be frozen and stored in a freezer bag for three months, or portion the dough into cookie sized balls and freeze for up to three months. Serving: 1cookie | Calories: 254kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 224mg | Potassium: 37mg | Fiber: 1g | Sugar: 22g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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