Tender and chewy, these cookies are packed with the playful crunch of Frosted Flakes cereal and rich pockets of melted chocolate. Each bite is a delightful reminder of Grandma’s love.
A little bit about this recipe…
These Frosted Flake Tiger Cookies are more than just a treat – they’re tender and chewy, bursting with the playful crunch of your favorite childhood cereal and studded with pockets of rich melted chocolate. Each bite is as delightful as Grandma’s love.
This recipe is a cherished family favorite, passed down through generations. It’s incredibly simple to make, requiring only a few pantry staples. But don’t let the ease fool you – the combination of textures and flavors in these cookies is truly irresistible. The crisp Frosted Flakes add a delightful crunch that contrasts perfectly with the soft, chewy dough. And the swirls of melted chocolate throughout deliver a decadent surprise in every mouthful.
These cookies are perfect for after-school snacks, bake sales, or anytime you need a little pick-me-up. They’re sure to be a hit with kids and adults alike. So grab your mixing bowls and get ready to bake up a batch of these nostalgic treats!
Ingredients used
All-purpose Flour: The base of the cookie dough, providing structure and chewiness.
Baking Soda: Acts as a leavening agent, helping the cookies rise slightly during baking.
Salt: Enhances the overall flavor profile of the cookies and balances the sweetness.
Margarine or Unsalted Butter: Adds richness and tenderness to the dough. Softened butter creams together with the sugars more easily, resulting in a smoother texture.
Granulated Sugar: Provides sweetness and helps create a slightly crisp outer shell on the cookies.
Eggs: Binds the ingredients together and contributes to the chewy texture.
Vanilla Extract: Adds a warm, subtle vanilla flavor that complements the other ingredients.
Frosted Flakes Cereal: The star of the show! The crushed cereal pieces add a fun textural contrast and a burst of familiar flavor in every bite.
Semi-sweet Chocolate Chips: Melted chocolate chips are swirled into the dough, creating pockets of rich, gooey chocolate throughout the cookies.
Substitutions/Alterations
Dietary Swaps:
- Gluten-Free: If you’re gluten-free, you can substitute your favorite gluten-free flour blend for the all-purpose flour. Be sure to choose a blend that contains xanthan gum or another binder to ensure the cookies hold their shape.
- Dairy-Free: For a dairy-free option, use vegan butter or margarine and dairy-free chocolate chips.
Flavor Variations:
- Chocolate Lovers: For an extra chocolatey punch, add an extra ½ cup of chocolate chips to the dough. You could also use a mix of milk chocolate and dark chocolate chips for a flavor variation.
- Spice it Up: Add a teaspoon of ground cinnamon or ½ teaspoon of nutmeg to the dough for a warm and cozy twist.
- Peanut Butter Swirl: Replace ¼ cup of the melted chocolate with peanut butter to create a peanut butter swirl in the cookies.
- Fruity Twist: For a touch of fruitiness, add ½ cup of chopped dried cranberries or cherries to the dough.
- Salty-Sweet: Sprinkle a pinch of flaky sea salt over the cookies before baking for a sweet and salty flavor combination.
- Non-Corn Flake Options: If you don’t have corn flakes, you can experiment with other breakfast cereals like crushed Rice Krispies, Chex cereal, or even chopped nuts for a textural twist.
Frequently Asked Questions
Can I use another type of cereal besides Frosted Flakes?
Absolutely! While Frosted Flakes add a fun and nostalgic element, you can substitute them with other breakfast cereals like crushed Rice Krispies, Chex cereal, or even chopped nuts for a textural twist. Just keep in mind that the flavor and texture of the cookies may vary depending on the cereal you choose.
My cookies are too soft/too crumbly. What went wrong?
There are a few possibilities:
Overmixing the dough: Mixing the dough too much can develop the gluten in the flour, leading to tough cookies. Mix the dough just until the ingredients are combined.
Incorrect baking time: If you underbake the cookies, they may be soft in the center. Conversely, overbaking will make them crumbly. Be sure to bake the cookies for the recommended time and watch them closely towards the end.
Can I make these cookies ahead of time?
Yes! The prepped cookie dough can be stored in the refrigerator for up to 3 days. Simply roll the dough into balls and store them in an airtight container before baking. You can also freeze the baked cookies for up to 3 months. Thaw them at room temperature before enjoying.
How can I make these cookies gluten-free?
For a gluten-free option, substitute your favorite gluten-free flour blend for the all-purpose flour. Be sure to choose a blend that contains xanthan gum or another binder to ensure the cookies hold their shape.
How can I make these cookies dairy-free?
For a dairy-free option, use vegan butter or margarine and dairy-free chocolate chips.
Can I add nuts to these cookies?
Absolutely! Chopped nuts like peanuts or walnuts add a delicious textural element to the cookies. Simply fold them into the dough before baking.
My cookies don’t have many chocolate swirls. How can I get more chocolate in them?
You can increase the amount of chocolate chips in the dough for a more chocolatey experience. You could also try adding some whole chocolate chips to the dough in addition to the melted chocolate chips.
I hope this answers your questions about these delightful Frosted Flake Tiger Cookies! Enjoy baking and creating delicious memories!
Other Recipes to try…
Tiger Cookies
Equipment
- Stand Mixer
- Baking sheet
- Parchment paper
- Measuring Cups
- Measuring Spoons
- Microwave Safe Bowl or double boiler
- Rubber Spatula
- spoon
Ingredients
- 3 cups Frosted Flake cereal
- 2 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup margarine
- 1 cup granulated sugar
- 1 tsp. vanilla
- 2 eggs
- 3/4 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a standing mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, scraping down the sides as needed. This creaming process takes about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Stir in the vanilla extract until combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients (creamed butter mixture) in three batches, mixing on low speed until just combined. Don't overmix!
- In a microwave safe bowl, melt chocolate chips 30 seconds at a time, stirring every 30 seconds. Cook until completely melted.
- While the mixer is stopped, add frosted flakes and stir with rubber spatula.
- Add melted chocolate to the mixer and swirl around with the spatula.
- Using a rounded spoon or cookie scoop, portion the dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies for about12 minutes, or until the edges are golden brown and the centers are just set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Microwave Method: Place the chocolate chips in a microwave-safe bowl. Heat on high power in 30-second intervals, stirring after each interval, until melted and smooth. Be careful not to overheat, as chocolate can burn easily.
- Double Boiler Method: Fill a saucepan with a few inches of water and bring to a simmer. Place a heatproof bowl over the simmering water without letting it touch the water. Add the chocolate chips to the bowl and stir constantly until melted and smooth.
- For chewier cookies, bake for the shorter time (10 minutes). For crispier cookies, bake for the longer time (12 minutes).
- Let the cookies cool completely before storing them in an airtight container at room temperature for up to 3 days.
- The cookie dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw frozen dough at room temperature before baking.
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