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Cornflake Cookies (chocky rocks)

Close up image of a plate of cornflake cookies

Do you remember Cornflake Cookies? Some time back one of our lovely Bakeclub Online members – Heather, mentioned she’d made a batch of “Chocky Rocks”.  Her niece retorted with “No your not sharing your secret recipe”.  LOL.  Of course, I needed to find out what these Chocky Rocks were…?

When Heather popped down for a recent class, she passed me a sheet of paper on which she’d so kindly handwritten the recipe. I said I wouldn’t give the secret away, but Heather’s so gorgeous she filled us in and said that we could share. So here it is

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
Cooling rack with Cornflake Cookies.
Chocky rocks – on the cooling tray

OMGosh these are Cornflake Cookies with chocolate chips.  Tooo Yummmy.  That’s why she called them Chocky Rocks.  Heather has been making these cookies for her family for around 40 years.  I remember my Nan making them, but with Heather’s added choc chips, they’re simply divine.

I made this batch of Cornflake cookies in the Thermomix so I’ve added the method I used. This recipe made 33 cookies for me, but it depends on the size you roll the balls. You could halve the recipe if you wish, but why would you – LOL.

If you’re in a similar situation as us, with only 2 of you at home these days, just offer them to everyone that pops in.  Don’t let anything stop you from whipping up a batch 😉

Close up image of a plate of cornflake cookies

Cornflake Cookies (chocky rocks)

4.75 from 4 votes

5 stars tells us you love the recipe

becs-table.com.au
Do you remember cornflake cookies?  With the addition of chocolate, we call them chocky rocks.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Difficulty Easy
Course Afternoon Tea, Lunch Box Treat, Morning Tea, Snack
Cuisine Australian
Servings 33
Method Thermomix and Conventional

Equipment

  • 1 Thermomix or Stand Mixer

Ingredients
  

  • 250 g of butter
  • 230 g castor sugar
  • 2 eggs
  • 1 tsp vanilla
  • 250 g self-raising flour
  • 125 g Corn Flakes
  • 200 g Nestle choc bits You can double these if you like lots of choc bits 😉
  • 80 g Sultanas washed and soaked in hot water for 5mins

Instructions
 

Thermomix Method:

  • Set the oven to 170°c fan
  • Weigh the cubed butter and sugar into the TM bowl mix for 30 seconds/speed 4.5
  • Scrape down and pull up any butter that may have stuck to the bottom of the bowl.
  • Insert the butterfly and mix for 10 seconds/speed 3.5 (see my notes if your butterfly won’t move)
  • Scrape down, pop the lid back on and set the TM to speed 2.5 – 3, drop the eggs in through the hole in the lid one at a time waiting about 10 seconds in between each addition mix until combined.
  • Remove the butterfly, then scrape down weigh in the flour and mix for 10 seconds/speed 4
  • Weigh in the choc bits and sultanas and mix again for 5 seconds / reverse speed +4
  • Weigh the cornflakes into a large bowl then remove a little less than half of them and set aside, then scoop out the cookie dough from the TM and place it on top of the cornflakes left in the big bowl. Mix with a spatula to combine.
  • Form into balls (choose a size walnut or golf ball or tennis ball ahaha just kidding) roll them in the cornflakes that are left aside then place on your prepared baking tray leaving plenty of space between as they spread.
  • Depending on the size, and your oven, you'll need to start checking at 15 mins but bake until golden brown.
  • Allow to cool on the tray for around 5 minutes then remove to a cooling rack.
  • Store in an airtight container for around a week.

Conventional Method:

  • Cream the butter and sugar until light and fluffy
  • Add the eggs one at a time and beat in well.
  • Add vanilla and blend through
  • Fold through sifted flour, choc bits, sultanas and 2 cups of the cornflakes
  • Form into the walnut-sized balls or bigger if you like.
  • Bake on a greased oven tray at 170°c fan for 15 – 20 mins or until lightly golden brown
  • Allow to cool on the tray for 5 mins before removing to a cooling rack.
  • Store in an airtight container.

Notes

If your butterfly doesn’t move on step 4, use a spatula to lift the mix between the blades, making it lose so it can move freely. 
Or 
Why not do my Perfect Cookie Course and learn my quick, easy method to make most cookies.  The course has lessons, templates and a downloadable recipe eBook. 

Note – We use USA cookie sheets for all our cookie baking at Bec’s Table. No baking paper is needed for most recipes on these trays. The trays that have no sides are the best for air circulation.

I used my Thermomix TM6 to make these cookies.

Want to know more?

Here is another (somewhat more traditional) recipe for cornflake cookies.

Or, maybe you’d like to know more about Bake Club Online.Bake Club Online

16 Comments

    1. I don’t usually have an issue with Lurpac. Make sure the cubes of butter are really cold or you chill the cookies before baking. I can only think the mix was too warm when you put it them in the oven.

  1. I’ve just made the Choccy Rocks. They are delicious but turned out very flat. What did I do wrong?
    🙏

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