Crunchy On The Outside Creamy On The Inside: Cornflakes Cream Cheese Cookies
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If you’re looking for a recipe that doesn’t need precision or professional expertise, this recipe is perfect for you. It won’t make you feel like you don’t belong in the kitchen. Quite the opposite—they will make you feel professional. I’ve even heard these cookies called a flop by professional bakers.Wow. And you call these delicious cookies a flop! Well, they’re really the best mistake ever.
The moment I served these cookies to my friends, they were gone in a blink of an eye; gone faster than fast food fries. God bless the souls of those poor tasty cookies!
Ingredients
¾ cup Land O Lakes butter, at room temp
8 ounces Philadelphia cream cheese, at room temp
2+1/2 cups Domino brown sugar (light or dark)
2+1/2 cups Gold Medal self-rising flour
1+1/2 cups sweetened, Bob’s Red Mill shredded coconut (unsweetened will work)
¼ cup Borden milk
Kellogg’s cornflake crumbs
Instructions
In a large mixing bowl, place butter, cream cheese, and brown sugar. Mix until thoroughly creamed.
Add all other ingredients and mix again until well blended. Cover and chill for several hours.
Form dough into small balls and roll in crushed cornflakes.
Place on greased cookie sheet and bake at 350 for 15 minutes, careful not to burn.
Allow to cool completely on cookie sheets before removing.
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Quick Tip: Make sure the cookies are a little brown around the edges.