Uploaded January 2026 | Updated September 2026, 1 week ago

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Choc-caramel corn cookies
Makes 24 | Prep 20 mins (+ cooling time) | Cooking 25 mins

2 corn cobs, husks and silk removed
250g butter, softened
1/2 cup (110g) caster sugar
½ cup (110g) brown sugar
2 tsp vanilla bean paste
1 Coles Australian Free Range Egg, lightly whisked
1 cup (150g) plain flour
1 cup (150g) self-raising flour
200g Cadbury Caramilk chocolate, chopped
3 cups (90g) corn flakes, crushed

1. Preheat oven to 180°C (160°C fan-forced). Line 2 large baking trays with baking paper. Spray corn with olive oil spray. Heat a large frying pan over high heat. Cook corn, turning, for 8 mins or until lightly charred and tender. Set aside to cool slightly.
2. Use a serrated knife to cut down the sides of the cobs to release the kernels.
3. Use an electric mixer to beat butter, combined sugar and vanilla in a bowl until pale and creamy. Add the egg and beat to combine. Add the combined flour, chocolate and half the corn and stir to combine.
4. Place corn flakes in a medium bowl. Roll 1-tbs portions of dough mixture into balls. Place balls in the corn flakes and roll to coat. Arrange on the lined trays, allowing room for spreading. Gently press each ball to flatten slightly. Top with the remaining corn and season with salt.
5. Bake the cookies, swapping trays halfway through cooking, for 12-14 mins or until light golden. Set aside on the trays to cool completely.