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.
Watch how to make it
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.
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
- 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 Information
Michelle says
Hi, do I flatten it before baking, or do I leave it completely round and let it spread by itself in the oven? 🙂
Jessica Holmes says
Hi Michelle, yes they should spread by themselves in the oven. Hope you enjoy them!
Remya says
Very tasty. Kids really enjoyed it. Thank you.
★★★★★
Jessica Holmes says
So happy to hear that!
Kacy says
These had nice flavors and didn’t spread, but the texture was fluffy and more like a scone than a cookie. I agree with the other reviewer that a pinch of salt would be a nice addition.
★★★
Jessica Holmes says
Hi Kacy, if they didn’t spread and were fluffy, it sounds like you added too much flour. Also make sure your butter is at room temperature to ensure your cookies spread correctly. I wrote a post about why cookies don’t spread that might be helpful, you can read it here. And feel free to add salt but you may want to use unsalted butter as regular butter has salted added.
Emma wong says
I don’t have a electric heater, is it ok to stir butter and sugar by hand?
Jessica Holmes says
Hi Emma, yes you can, you’ll just need to use a bit more elbow grease.
Chesiree says
Second batch in two days! Such a hit. I use Frosted Flakes — sooo yum! And the first batch I forgot to crush them but we loved the texture! I also add in marshmallows… 😉 seriously such a delicious, pillowy cookie. Thank you for the recipe!
★★★★★
Jessica Holmes says
Oh love that Chesiree! Thanks for the lovely feedback.
Tara says
These were such a hit! I made a batch for my family for the first time 2 weeks ago. Needless to say, I’ll be baking them again for Thanksgiving! Thanks for such a yummy treat!
Jessica Holmes says
Aw so happy to hear that Tara!