Some days call for a little extra texture—something sweet, salty, and satisfyingly crunchy. This recipe takes our OG Chocolate Chip Cookie Mix and levels it up with almond butter, milk chocolate, and crispy cornflakes for a bite that’s part cookie, part nostalgia trip. It’s the kind of cookie that feels homemade in the best way—simple, golden, and gone before they’ve even cooled.
What You’ll Need:
- 1 pouch of Chocolate and the Chip OG Cookie Mix
- 2 tbsp almond butter (or any nut butter)
- 2 tbsp melted coconut oil
- 4 tbsp macadamia milk (or any milk alternative)
- ½ cup cornflakes
- ½ cup chopped milk chocolate bar with cornflakes
How to Make It:
- Preheat oven to 350°F.
- In a bowl, whisk together the almond butter, melted coconut oil, and milk.
- Add in the cookie mix and combine (a hand mixer or sturdy spatula both work).
- Once the dough comes together, fold in the cornflakes and chopped chocolate pieces.
- Chill the dough for 10–15 minutes.
- Line a baking sheet with parchment paper and scoop dough 2” apart.
- Bake 12–15 minutes or until edges turn golden.
- Let cool (or don’t—we’re not judging).
The cornflakes bring a light, crunchy contrast to the gooey chocolate and buttery base—it’s that perfect mix of textures that keeps you reaching for one more.
Pro tip: For extra crunch, sprinkle a few cornflakes on top before baking.