Crunchy Celebration Cookies
One of my children’s favorite breakfast cereals was Cinnamon Toast Crunch. I often grabbed a handful for a perfect snack, and now I crush them into these cookies which bring back sweet childhood memories. I make them a bit fancier with the addition of my favorite candy bar, Skor. Skor bars are simply butter toffee, and they’re even better crumbled into cookie batter. I’ve named them Celebration Cookies since they feel like a party in every bite. I like to keep a few in the freezer to hand out to friends or the delivery drivers who drop off packages at my front door. It’s a good way to make someone’s day!
Ingredients
makes 2 1/2 dozen cookies
8 ounces unsalted butter (2 sticks)
1/2 cup granulated sugar
1 cup brown sugar
2 eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 Skor candy bars, coarsely chopped
3 cups cornflakes (cereal), lightly crushed
coarse sprinkling sugar for dusting
Process
Preheat oven to 350 degrees. Prepare cookie sheets with parchment paper or butter. In the bowl of a mixer, cream the butter, granulated sugar, and brown sugar until very smooth, about 5 minutes. Add the eggs, one at a time and blend until well combined. In a separate bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg. Add to the creamed mixture and stir until you can no longer see flour. Add Skor candy and gently stir to combine. Form dough into 2” balls and roll in the crushed cornflakes, pressing gently into dough. Place on prepared cookie sheets 3” apart. Flatten each ball of dough lightly with the back of a spoon, and sprinkle with coarse sugar. Bake 13 minutes, until edges of cookies are set. Allow to cool. Cookies keep in an airtight container up to 3 weeks, and they freeze well.
