Tita Chelo’s Frosted Flake Cookies, from Pati’s Mexican Table Season 7, Episode 12 "Photographic Food Memories"
Ingredients
- 1 1/3 cups unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 3 eggs, at room temperature, cracked into a small bowl
- 1 tablespoon vanilla extract
- 1/8 teaspoon fine sea salt
- 3 cups all-purpose flour, plus an additional 1/4 cup for shaping the dough
- 4 to 5 cups frosted flakes cereal of your choice
To Prepare
- In a stand mixer, fitted with the paddle attachment, whip the butter until soft and fluffy, about 2 minutes. Add the sugar 1/4 cup at a time, beating well after each addition.
- Scrape down the sides of the bowl and the beaters. Add the eggs and continue beating until well mixed, another minute. Beat in the vanilla and salt. Add the flour 1/4 cup at a time, beating for a few seconds after each addition, and continue to beat until the flour is incorporated. The batter should be very smooth, homogenous and soft. Remove the bowl from the mixer.
- Cover 2 large baking sheets with parchment paper. Preheat the oven to 325 degrees Fahrenheit and position the oven racks in the middle and bottom thirds.
- Place 2 cups of frosted flakes on a large dinner plate or baking sheet and using your hands, squeeze and crumble the flakes to make them smaller, taking care not to grind them up completely. Place 1/4 cup flour on another plate and set it next to the plate with the frosted flakes, and have the parchment-covered baking sheets nearby.
- Dust your hands with the flour on the plate and scoop up about 1/4 cup of dough. Roll it into a ball and flatten the ball slightly in your hands, then put it into the crumbled frosted flakes to “bread” the cookie. Gently press the ball of dough into the flakes as you add about a teaspoon of crumbs to the top, then press into a ¼-inch thick, 3- to 4-inch round. Transfer to the baking sheet and repeat with rest of the dough.
- Bake 20 to 25 minutes, rotating the pans from top to bottom and front to back halfway through, until the cookies are light golden brown around the edges. Remove from the oven and allow to cool. Store in a tin or a jar.
Omgosh they are super easy and soooo delicious. Thank you so much pati and your husbands grandma. 🙂
Thanks to your for giving them a chance!
Perseverance pays!
I recently watched your show when you made these cookies .. they made me so hungry to try afterwards that I thought I could quickly search & find this particular episode online to get the recipe even tho I had forgotten the recipe title but Alas, no such thing so I watched the programming on PBS hoping for a repeat of the episode. Again, no luck. Well today I switched gears & I went back to searching just by inputting – Mexican cornflake cookies – Wow.. immediate success .. up popped Patti’s Mexican Tables “Tita Chelo’s Frosted Flake Cookies”.. Can’t wait to try this recipe!
I hope you enjoy it, Maureen!
I think this recipe would be good with chocolate flavored corn flakes. ….love yor recipes and your shows.
Thank you for the suggestion, Francine! I’ll try to test it out soon.
I would like to find a recipe with not sugar for my Health issues .
But I will like how you do the program on TV.
Thank you so much….!
You can adapt the recipe to meet your nutritional needs, Alma. If you can eat sugar substitutes, you can use that in this recipe. And if you are looking for a low-sugar dessert, try my baked plantains with honey: https://patijinich.com/baked-plantains-for-dessert/
I’m going to try this recipe as a chocolate cookie, substituting 1/2 cup of the flour with cocoa powder. Then breading the cookie in Trader Joe’s Cocoa Crunch cereal crumbs. I think it’ll be pretty good for us chocoholics!
Sounds super yum, Ann!
Also do you think i can make this without a mixer? I have an immersion blender??
You can always use your hands/spoon to mix the dough, Jasmine.
Hola Pati! What’s the consistency of these cookies like? Crunchy or chewy? Do you think these would work with whole wheat flour? Same measurements? Or maybe half wheat flour and half white? How do you think it would effect the final texture taste?
They are a crunchy cookie, Jasmine. You can use whole wheat flour instead of white flour, and it would be the same measurements.
i look forward to your smile and cooking every nite at 9 there is so much negative reporting in our country cooking makes my grand daughters HAPPY cant wait til they try making your cereal cookies thank you mag
Oh thank you so much Mag. Hugs! And say hi to your grandkids for me.
I’m going to make these when I get back into my kitchen. Both my husband and I enjoy watching your show. Your recipes share your love of family and make trying new things fun. Gracias!
Thank YOU, Kimmy.
I was so excited when I saw you make this dessert. Having a sweet tooth for both cookies and frosted flakes back when I was a kid, these may be double trouble in my house 😉 Looking forward to trying this!
Oh I hope they bring back yum childhood memories for you, Carlos.
Hi Pati! This morning I purged our cabinet of been-hanging-around-too-long cereal. Then I sat down to watch your show (love it) and it was the episode with this cookie recipe! I ran to reclaim our frosted flakes & baked these this afternoon. Had 1 to test, a second with tea and plan to have 1 with milk for dessert & with coffee 2moro a.m.
Oh what a great timing!
me encanta tu programa, Pati. gracias por traer la verdadera cocina mexicana a los EU. tienes video para esta receta? gracias, yvonne (new york & los ángeles)
Mil gracias, Yvonne! El video está aquí: https://www.amazon.com/dp/B07L8N2ZX1/ (ep. 12)
i love you shows
Thank you Alexia!