Ruth'S Crunchy Double Chip Cookies
Crunchy double chip cookies featuring cornflakes, chocolate chips, and peanut butter morsels, offering a delightful combination of crunch and sweetness, perfect for snack lovers and dessert enthusiasts.
Ingredients
Instructions
- Stir together flour, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat together the sugar and margarine until light and fluffy.
- Add eggs and vanilla, then beat well.
- Stir in the dry ingredients, mixing until thoroughly combined.
- Add 2 cups of crushed corn flakes, chocolate chips, and peanut butter morsels.
- Drop by teaspoonfuls onto a greased baking sheet.
- Roll in remaining crushed corn flakes, coating completely.
- Place 2 inches apart on the baking sheet.
- Bake at 350°F for 15 minutes or until golden brown.
Tips & Substitutions
For a lighter texture, ensure your margarine is at room temperature before mixing. If you prefer a nutty flavor, consider adding chopped nuts or using almond flour in place of some of the regular flour. You can also substitute margarine with butter for a richer taste. To enhance the cookie’s crunch, bake them a little longer, but keep an eye on them to prevent burning.
Serving Suggestions
These cookies are delightful on their own or served alongside a glass of cold milk. For a fun twist, try them with a scoop of vanilla ice cream on the side, creating a delicious dessert sandwich. They also pair beautifully with Della'S Banana Pudding for a satisfying treat platter.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To maintain their crunchiness, avoid stacking them too closely and use parchment paper between layers. If you want to enjoy them warm later, reheat in a preheated oven at 300°F for about 5 minutes until they are just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth'S Crunchy Double Chip Cookies contains roughly 715 calories, with 4g protein, 17g carbohydrates, and 72g fat. Note that it is relatively high in sodium, at 1028mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular cereal instead of corn flakes?
Yes, you can substitute corn flakes with any crunchy cereal you prefer, such as Rice Krispies or Special K. Just ensure that the cereal is crushed to a similar size to maintain the texture of the cookies.
What can I do if my dough is too dry?
If your dough feels too dry, try adding a tablespoon of milk or water to help moisten it. Alternatively, you can mix in an extra egg yolk to add moisture without compromising the structure of the cookie.
Can I freeze these cookies?
Absolutely! You can freeze the cookies after baking. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to three months. When ready to eat, thaw at room temperature or warm them in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).