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.ย
If cookies are covered in cereal, can you eat them for breakfast? ๐
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? ๐๐ป 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? Donโt 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.
Let’s Bake
Cornflake Cookies
Thick and chewy cookies covered in crunchy Cornflake Cookies.
Ingredients
- 115 grams (1/2 cup / 1 stick) 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 or all purpose 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 andย 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.
Ren says
Made these today with raisins + 1/2 tsp salt and 60gr wholewheat + 150gr AP flour. Congratulated myself on mostly following the recipe! ๐ Delicious, thanks!!
Jessica Holmes says
Love that Ren! Sounds like a delicious adaptation!
dots says
i used sugared cornflakes i had to get rid of asap, worked just as well – i assume. keeping this in mind i reduced sugar a bit.
it is a good basic cookie recipe, the proportions are just right. thank you.
Jessica Holmes says
Glad you enjoyed them!
Sarah Parker says
Can you make the whole recipe then roll into balls to freeze for 2 weeks then bake from frozen?
Jessica Holmes says
Hi Sarah, I actually don’t recommend freezing the cookie dough after it’s been rolled in the cornflakes as they’ll go soggy. But you could make the cookie dough, roll them into balls and freeze. Then bring the balls back to room temperature and roll them in Cornflakes when you are ready to bake them.
Jenni says
Made some to take into work and they disappeared so quickly everybody loved them
★★★★★
Jessica Holmes says
Aw love that Jenni!
Lisette Gonzalez says
Hi! This cookies are super delicious! Can I refrigerate the dough without cornflakes?
Jessica Holmes says
Absolutely!
Roma costa says
Fantastic cookies I substitute the 1/2 of flour for shredded coconut not desiccated
Makes it more chewy and delicious
Also instead of choc I substitute it for sultanas
★★★★★
Jessica Holmes says
Oh love that! Sounds wonderful!
Sam says
I made these but the tradition Aussie version with sultanas (not chocolate chips). Amazing! Book marking this recipe, itโs much better than the Womanโs Weekly version.
Jessica Holmes says
Love hearing that Sam! So glad you enjoyed them – I love them with sultanas too!
Giulia says
Wow. The are too good. ๐๐๐ thank you, itโs just the perfect cookie mushy and crunchy in one.
Delizioso ๐
Perfetto grazie
★★★★★
Jessica Holmes says
Love hearing that Giulia!