Tag Archives: chocolate crunch cornbread cookies

Life lessons and AWESOME COOKIES

It’s Canadian Thanksgiving today. NO CAMPUS FOR ME!

Anyway, today’s life lessons are as follows:
1. I should not be allowed around cornmeal.
2. I should not be allowed to “experiment.” My kitchen now looks like the Pillsbury Doughboy used it as a toilet.

Today’s AWESOME COOKIES are as follows:
I had a bunch of random ingredients left over from various cooking endeavors, so I decided what I could to with them all. These cookies are the result. I must say, they’re a lot better than I expected them to be. I shall take them to the office tomorrow and distribute them freely, I think.

I call them chocolate crunch cornbread cookies and they look like this:

What you will need:

Cookie base

  • ½ cup butter (one stick)
  • ½ cup sugar
  • ¼ tsp. salt
  • 2 egg yolks
  • ½ cup cornmeal
  • 1 ¼ cups all-purpose flour

Chocolate stuff

  • ¼ cup cashews
  • ¼ cup Cinnamon Toast Crunch cereal
  • 2 packets of chocolate Pocky (about 15 sticks)
  • 4 tbsp. peanut butter (chunky or smooth, your choice)

Note: the base was adapted from this site. I don’t like lemon or cranberries, hence why they’re absent from my ingredient list, plus I don’t think the chocolate would taste good with the cranberries, but what do I know?

OKAY, steps!

1. Soften butter and mix with sugar. Stir in the salt and egg yolks and beat until just mixed. Add the cornmeal and flour and mix until everything’s pretty evenly amalgamated. It should still be a bit crumbly.

2. Dump the mixture onto a cutting board (or whatever you’ve got) and get yourself some cling film. Roll the dough out gently (it’ll crumble fairly easily) into a tube shape until it’s smooth and delightfully phallic. Wrap it in the cling film and twist the edges like you’re making a giant sausage. You want the dough nice and compact so you can cut it up later.

3. Put the giant penis rolled dough in the freezer for about 45 minutes. While it’s chilling out, you can make the chocolate stuff! Combine the cashews, cereal, and Pocky (break the pocky in half first, it’s easier that way) in a sealable baggie.

4. Now just beat the hell out of it. I used my “grad school is destroying my soul” frustration augmented with the back of a spoon. Try to get the nuts totally pulverized, but if you want a few larger chunks of Pocky and cereal, that’s cool. I realized after I was done with this whole endeavor that grinding these ingredients into a coarse powder would probably work best, but I have no such apparatus for accomplishing that (and I’m too lazy to beat a baggie with a spoon for an extended period of time), so I just left it kinda chunky.

5. Dump the contents of the baggie into a bowl and add the peanut butter. Microwave for about 40 seconds and stir. This’ll melt the peanut butter so it’s manageable as well as the chocolate on the Pocky. You should get something gross-looking like this:

6. After the 45 minutes are up, take your dough out of the freezer and get slicin’! I cut mine into ½ inch slices, and that seemed to work fine. Now’s a good time to preheat your oven to 350° F.

7. Spread the chocolate concoction liberally onto the tops of the cookie slices. It should hold together fairly well, so don’t worry too much about getting it everywhere. However, if you went the “I don’t have a food chopper” route, make sure you don’t have any sharp Pocky sticks poking out. ‘Cause they hurt like hell.

8. Place the cookies on an ungreased pan and cook for 15 minutes.

Yay! Now you have tasties. These taste a lot better than they look, trust me. I got about 20 or so cookies out of this recipe. Enjoy!


Today’s song: My Philosophy by Holiday Parade