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Hannah Swensen’s Chocolate Chip Crunch Cookie Recipe

Hannah Swensen baking in the kitchen

While we all love Hannah Swensen’s ability to solve a mystery, we also love her baking skills. 

In the first Murder She Baked episode, A Chocolate Chip Chip Cookie Mystery,  Hannah taught us how to make her delicious Chocolate Chip Crunch Cookies with a secret ingredient, Corn Flakes. 

We put the recipe to the test and have to say, that they are indeed quite yummy. For all of you sleuthers that also enjoy baking, here is Hannah’s secret recipe. 

Shhh, don’t tell anyone. 

chocolate chip cookies on a cooling rack


  • 1 cup butter (2 sticks melted)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 2 beaten eggs (you can beat them with a fork)
  • 2 1/2 cups flour (not sifted)
  • 2 cups crushed corn flakes – top secret (just crush them with your hands)
  • 1 to 2 cups chocolate chips (We like Ghiradelli, but here is a great article to help you decide)


Preheat oven to 375 degrees F and put the rack in the middle position.

Melt butter, add the sugars, and stir. Add baking soda, salt, vanilla, and beaten eggs. Mix well.

Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.

Form dough into walnut-sized balls with your fingers and place on a greased sheet, 12 to a standard sheet.

Press them down slightly with a floured or greased spatula.

Bake at 375 degrees for 8 to 10 minutes. Cool on a cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important – it makes them crisp.)

Hannah’s Note: If these cookies spread out too much in the oven, reduce the temperature to 350 degrees F and do not flatten before baking.

Go ahead and give them a bake and let us know what you think!