You’ll love these thick and chewy Cornflake Cookies. Buttery cookie dough loaded with chocolate chips, rolled in crunchy Cornflakes and baked until golden and crisp.
If cookies are covered in cereal, can you eat them for breakfast? 💕
These thick and chewy Cornflake Cookies are my latest weakness. Buttery chocolate chip cookie dough rolled in crunchy Cornflakes and baked until golden. It’s the best of both worlds.
Crunchy on the outside, chewy in the middle. And loaded with chocolate. Yes please!
I don’t know about you but I love incorporating cereal into my baking. Whether it’s Rice Bubbles (or Rice Krispies) in my Chocolate Slice or my Peanut Butter Pie. Or Cornflakes in my cookies.
But this is not the first time I’ve shared a Cornflake Cookie with you. My Chewy Cornflake Marshmallow Cookies are super thin and crispy and have toasted Cornflakes mixed through the cookie dough, adding both flavour and chew. They’re the best.
But these thick and chewy Cornflake Cookies are rolled in Cornflakes prior to baking. Adding texture and crunch. #winwin
The cookie dough itself is buttery and smooth and requires NO chilling. Which means these cookies can be ready to eat in just 30 minutes flat.
Typically, here in Australia, Cornflake Cookies are filled with sultanas or raisins but I couldn’t help but add chocolate chips – because you know I just can’t resist adding to chocolate to everrrything.
And biting into a Cornflake Cookie while it’s still warm with melted chocolate oozing out is just the b-e-s-t.
So how do you get the Cornflakes to cover the cookies just like these? 👆🏻 It’s super easy. You simply grab a large tablespoon of cookie dough, roll it in your hands and then roll in a bowl of slightly crushed Cornflakes.
Use your hands to press the cornflakes all over the cookie dough – they should stick. Then place the balls of cookie dough onto your baking sheet. As the cookies bake, they will spread out and the Cornflakes will go roasty-toasty.
Crispy, crunchy, buttery and sweet, these Cornflake Cookies will be your new go-to.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Print
Prep Time:
Yield:
Category:
Cuisine:
Print
PinDescription
Thick and chewy cookies covered in crunchy Cornflake Cookies.
Ingredients
- 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 210 grams (1 and 1/2 cups) plain flour
- 1/2 teaspoon baking soda
- 75 grams (1/2 cup) chocolate chips
- 45 grams (1 and 1/2 cups) Cornflakes
Instructions
- Line two baking trays with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, beat butter and sugars using an electric beater for 1-2 minutes or until pale and creamy.
- Add vanilla and egg and beat until combined. Sift in flour and baking soda and mix to combine. Add chocolate chips and stir. In a separate bowl, add Cornflakes and crush them slightly using your hands.
- Scoop balls of dough (roughly 1.5 tablespoons each) and then roll them in the Cornflakes, pressing the Cornflakes into the cookie dough using your hands.
- Place cookie dough balls onto your prepared trays, leaving room for the cookies to spread out.
- Bake for approximately 12-13 minutes or until golden brown. Carefully transfer to a wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 196
Keywords: Cornflake Cookies, Cookies
I think you should put milk/dark chocolate chips because i read it al milk too!
★★★★★
Ok, thanks for the feedback!
Trying these for breakfast in Adelaide, SA 5000
★★★★★
I hope you enjoy them!
Can you use Silk milk instead of milk?
Hi Kathy, these cookies don’t have any milk in them! Just milk chocolate chips ☺️
Do you think I can prepare the dough ahead of time to freeze?
Hi Janet, you could freeze the cookie dough without the cornflakes – I worry the cornflakes would go soggy in the freezer. You’d just have to bring the cookie dough to room temp to roll in the cornflakes and then bake them.
Hi, Am in the UK and will change it to gluten free flour and gluten free cornflakes. Can you tell me if baking soda is bicarbonate of soda, or baking powder? Thanks. Ev
Hi Evelyn, baking soda is bicarbonate of soda.
I just found your site and am making these right now. Trying them with crunchy nut cornflakes, fingers crossed
Hi Tina! I’m so glad you found my website. Let me know how your cookies go – I love crunchy nut cornflakes!
They were amazing.. Thank you for the great recipe.
Yay! So glad you like them! ☺️
Sunday afternoon baking while the wintry blast continues In Dunedin. I made these for the first time today after a colleague made them for her birthday morning tea last week. Already one of the favourites with the family 😁
★★★★★
Aww I love hearing that Jennifer! A fresh batch of cookies are the perfect antidote for a wintry day ☺️
Made these cornflake biscuits with finely diced dried apricots and white chocolate bits…absolutely delicious.
Ooh they sound just lovely! So glad you enjoyed them Lainie!
Hi dear I bought a strawberry flavoured corn flakes packet but I want to make it’s cake could you please suggest me something regarding it
Hi Purva, we don’t have strawberry Cornflakes in Australia, but if they’re similar to regular Cornflakes, I think you could still make these cookies.
Hey jess the cookies look so good I am sure going to make them …. can we make them eggless
Or instead no chocolate
★★★★★
Hi Kiran! I wouldn’t recommend making them without the egg as that helps to bind the cookie together and I haven’t tested it with any egg replacement. You can certainly leave out the chocolate!
Can I downgrade the size of the cookies?’
Into 5cm balls ?
Yes you can. You just might need to adjust the cooking time slightly.
My husband likes choc chip cookies; i like a little filler as in the cornflakes. These will be in his box lunch next week! A very nice cookie
Aw lovely! So glad you like them Janice! ☺️
My son and I made these and they came out perfectly – so delicious and dangerously addictive!! Next time we’re making double!
★★★★★
Aww I love hearing that!! Thanks Sophie! ☺️
Hey sometimes the cookie dough stays raw inside why is that so? And what should I do to make sure the cookie is baked properly without the rawness
Hi Khyathi, these cookies are soft inside (which I love) but they shouldn’t be raw. They will firm up as they cool too. You can bake them for a few more minutes if you like!
I loved the crunch!
★★★★★
That is the best part! ☺️