Hello lovelies,
If you’ve been around here a while, you’ll remember that back in march of this year, I shared with you my Mini Egg Cornflake Nest Cookies.
I love myself a mini egg cookie! The thought of a mini egg cookie alone makes me salivate (and makes me seriously miss Easter baking) but what really elevated this batch of cookies in particular for me was the addition of the cornflake nest.
Now to some, that isn’t anything revolutionary and that’s absolutely fine if you feel that way but to me, its been niggling away at the back of my brain just how good the addition of that cornflake nest was on top of my NYC cookie.
I finally gave in to the voice at the back my brain and had to recreate them but rather than filling the cookie and topping the nest with mini eggs, I’ve decided to ramp it up a gear and add chocolate beans to the cookie and a cheeky little Colin The Caterpillar to the top.
Again, may not sound revolutionary to some but let me tell you, in my very humble opinion, these cookies are (without tooting my own horn) fan-bloody-tastic!
The chocolatey, gooey goodness of the cookie with the perfect crunch from the cornflakes and the bonus of an extra little sweet treat to enjoy with the addition of Colin on top – is guaranteed to have you running for another.
These cookies are ridiculously easy to recreate and I can promise you wholeheartedly that you’ll be as obsessed, if not more so, than me.
So, if you’d like to make a batch of these cookies for yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 10 Cookies
Prep Time: 10 Minutes
Chill Time: 1Hour 10Minutes
Bake Time: 14 Minutes
Decorating Time: 20 Minutes
Overall Time: 2+ Hours
Ingredients You Need For The Cookies:
- 125g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 75g Of White Granulated Sugar
- 1 Medium Egg
- 2tsp Of Vanilla Bean Paste / Extract
- 300g Of Plain Flour
- 1 1/2tsp of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 150g Of Milk Chocolate, Chopped Small
- 200g Of Chocolate Beans
Ingredients You Need To Decorate:
- 100g Of Cornflakes
- 300g Of Milk Chocolate
- 10 Colin The Caterpillars
How To Make The Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, in a large bowl, beat together the 125g of unsalted butter with 100g of light brown sugar and 75g of white granulated sugar until creamy.
- Add in the 1 medium egg and 2tsp of vanilla bean paste and beat again.
- Add the 300g of plain flour, 1 1/2tsp of baking powder and 1/2tsp of bicarbonate of soda and beat again until a cookie dough has formed.
- Now, add the 150g of chopped milk chocolate and 200g of chocolate beans and beat again until evenly distributed throughout the cookie dough.
- Weigh the cookie dough out into 10 equal sized cookie dough balls (mine weighed around 100g each).
- Once weighed out and rolled into balls, place the balls onto a pre-lined tray and chill the cookies in the refrigerator for 1 hour or in the freezer for 30 minutes.
- Whilst the cookies are chilling, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Remove the cookies from the fridge after 1 hour.
- Put 5 cookie dough balls on each pre-lined tray and place into the oven to bake for 14 minutes.
- When baked, remove the cookies from the oven and immediately flatten the tops of the cookies slightly with a spoon.
- Allow the cookies to cool for 5-10 minutes on the baking trays before transferring onto a wire rack to cool completely.
How To Decorate:
- Now that the cookies have cooled, it’s time to make the nests.
- In a large mixing bowl, add the 100g of cornflakes.
- Next, in a large saucepan over a low heat, melt the 300g of milk chocolate.
- Once the chocolate has melted, remove from the heat and pour around 280g of chocolate over the 100g of cornflakes and mix together until all the cornflakes are fully coated in chocolate.
- Using a tablespoon or cookie scoop, scoop a heaped mound of chocolate coated cornflakes and place on-top of each cookie (if your cookies aren’t completely flat, it will take a little while to get the cornflakes to sit on top and stay put. Perseverance and patients is key).
- Place a teaspoon amount of the remaining 20g of melted chocolate on top of each cornflake mound and top with a Colin the caterpillar.
- Finally, place the cookies into the fridge to set the nests for 10 minutes (this is optional), before removing and serving.
That’s your Colin The Caterpillar Cookies prepared, chilled, baked and decorated, ready for you to enjoy!
Notes:
- Store in an airtight container at room temperature for up to 5 days.
- These cookies can be kept in the refrigerator if you prefer. However, I would recommend removing from the fridge at least 1 hour before serving to allow the cookie to reach room temperature.
- You can use any chocolate you prefer for both the cookie and cornflake nests, all will taste just as yummy.
- I used these Chocolate Beans from Aldi’s: https://www.aldi.co.uk/product/dairyfine-chocolate-choc-um-s-000000000450467001 you can however, use M&M’s, Smarties or whatever chocolate you prefer.
- I brought my Colin The Caterpillar’s from M&S but you can buy alternatives from other supermarkets.
I’m completely and utterly in love with the outcome of these finished cookies!
I adore how quick these cookies are make, bake and decorate, it’s an easy step-by-step recipe to follow and the finished product is one guaranteed to impress all who see and taste.
These are proper bakery style cookies made from the comfort of your own home – what more could you want?
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Do you like the idea of a cornflake nest on your cookies? If so, did you enjoy the addition of one on today’s cookie?
Sending you all tons of love & hugs as always,
Elle xo
