Directions: Honey Butter Cornflake Crunch Cookies

• Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
• In a large bowl, use an electric mixer to beat the softened butter, honey, and brown sugar together until the mixture is light and fluffy. This should take about 3-5 minutes and ensures your cookies have a tender, airy texture.
• Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. This step adds moisture and enhances the overall flavor.
• In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dough.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep your cookies tender.
• Gently fold in the cornflakes and mini chocolate chips using a rubber spatula. Be careful not to crush the cornflakes too much—you want to keep that satisfying crunch.
• Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers still look slightly soft.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and prevents breakage.