Name: Salted Honey Cornflake Cookies with White Chocolate Chunks
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup (113 g) unsalted butter, room temperature; 3/4 cup (150 g) packed light brown sugar; 1/4 cup (60 g) granulated sugar; 1 large egg (50–55 g); 1/3 cup (110 g) salted honey (or honey with a pinch of flaky salt); 2 tsp (10 ml) pure vanilla extract; 1 1/2 cups (190 g) all-purpose flour; 1/2 tsp baking soda; 1/2 tsp fine salt (use less if your butter is very salty); 1/4 tsp ground cinnamon (optional); 2 1/2 cups (62 g) plain cornflakes, lightly crushed; 1 1/2 cups (255 g) white chocolate chunks or chips; Flaky sea salt, for finishing (about 1/2 tsp, to taste)

Description

Chewy drop cookies with salted honey, optional cinnamon, and toasted cornflake crunch—topped with melty white chocolate chunks and finished with flaky sea salt.

Ingredients

Scale

1/2 cup (113 g) unsalted butter, room temperature
3/4 cup (150 g) packed light brown sugar
1/4 cup (60 g) granulated sugar
1 large egg (50–55 g)
1/3 cup (110 g) salted honey (or honey with a pinch of flaky salt)
2 tsp (10 ml) pure vanilla extract
1 1/2 cups (190 g) all-purpose flour
1/2 tsp baking soda
1/2 tsp fine salt (use less if your butter is very salty)
1/4 tsp ground cinnamon (optional)
2 1/2 cups (62 g) plain cornflakes, lightly crushed
1 1/2 cups (255 g) white chocolate chunks or chips
Flaky sea salt, for finishing (about 1/2 tsp, to taste)

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Instructions

Toast the cornflakes: Preheat oven to 350°F (175°C). Spread cornflakes on a dry baking sheet. Toast for 5–7 minutes, stirring once, until fragrant and slightly darker. Cool completely, then crush lightly if needed (you want visible flakes).
Make the dough: In a bowl, cream butter, brown sugar, and granulated sugar until lighter and fluffy, 2–3 minutes. Beat in egg, then mix in salted honey and vanilla until smooth.
Dry ingredients: Whisk flour, baking soda, salt, and cinnamon (if using). Add to wet ingredients and mix just until no dry streaks remain.
Fold in crunch: Gently fold in the cooled toasted cornflakes. The dough will look thick with speckled flakes.
Scoop: Scoop 1 1/2 Tbsp (about 25 g) mounds onto parchment-lined baking sheets, leaving 2 inches (5 cm) between cookies. (Optional but helpful for thicker cookies: chill scoops 15 minutes while the oven heats further or between batches.)
Bake: Bake 9–11 minutes, until edges are set and light golden, while centers look slightly underdone and soft. Don’t wait for them to look fully firm.
Add white chocolate: Immediately press 2–3 white chocolate chunks into the hot cookies so they cling and partially melt. If you like more melt, add a few extra chunks.
Finish and cool: Sprinkle lightly with flaky sea salt. Cool on the baking sheet 5 minutes, then move to a rack to cool completely (chocolate will set and glossy pockets will form).

Notes

For best texture, use plain cornflakes (not flavored cereal). If you prefer thinner cookies, bake closer to 9 minutes; for a thicker chewy center, pull at about 10–11 minutes and let them finish setting while cooling on the tray.