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. They’re quick and easy to make and there’s no chilling the dough – so they’re ready to eat in under an hour!
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. AKA the perfect cookie 👌🏻
Why you will love this recipe
- Basic ingredients: You only need a handful of everyday ingredients to make these tasty Cornflake Cookies.
- Quick and easy: There’s no need to chill the cookie dough, so the cookies are ready to eat in under an hour.
- Big and thick: This Cornflake Cookie recipe produces thick, plump cookies with soft, buttery centres.
- Great texture: The corn flakes add a lovely crisp crunch to the cookies. And the kids will love helping to roll the cookie dough balls in cereal.
- Keep well: These cookies stay crispy and crunchy for days.
I don’t know about you but I love incorporating cereal into my baking. Whether it’s Rice Bubbles (or Rice Krispies) in my Peanut Butter Brownies or Cornflakes in my cookies.
While the Milk Bar cookie is thin and crispy with toasted Cornflakes mixed through the cookie dough, these thick and chewy cookies are more akin to the classic Australian version.
They’re thick and buttery but I’ve swapped the usual sultanas for chocolate chips for a little extra sweetness. And instead of mixing the Cornflakes into the dough, we instead roll each cookie in the flakes prior to baking – adding texture and crunch.
The cookies will spread out naturally in the oven and the Cornflakes will go all toasty-roasty.
If you’re looking for easy cookies for the holiday season or a sweet treat for the lunchbox, this Cornflake Cookie recipe is for you.
You only need simple cookie dough ingredients – along with a box of Cornflakes cereal – to make these cookies. Here’s a quick look at what you’ll need including any substitutions you can make. The full quantities are listed in the recipe card below.
Unsalted butter: I prefer to use unsalted butter and add a pinch of salt to the cookie dough. If you are using salted butter, omit the salt included in the method. For extra sweet and salty cookies, sprinkle the finished cookies with a little sea salt.
Brown sugar: Brown sugar has molasses in it so it adds a rich caramel-like flavour. It can also help prevent the cookies from spreading too much.
Caster sugar: Or granulated sugar.
Vanilla extract: For extra flavour.
Egg: An egg will help bind and also add moisture for a soft and chewy cookie.
Plain flour: Or all purpose flour.
Baking soda: For lift.
Chocolate chips: I use milk chocolate chips in this recipe, but you can use any chocolate chips you like. Or swap these for sultanas or raisins as per a classic Australian-style Cornflake Cookie.
Cornflakes: The star of the show. I recommend using a fresh box of Cornflake cereal if you can to ensure the flakes are stay nice and crunchy when baked.
How to make Cornflake Cookies
It won’t take long to make the cookie dough for these easy Cornflake Cookies. You will need an electric mixer – either a stand mixer or a handheld mixer is fine.
The full method is included in the recipe card below but here’s a quick breakdown of how to make them:
- In a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment), add butter and sugars (photo 1). Beat using an electric mixer on medium speed until combined and creamy.
- Add egg and vanilla extract (photo 2). Beat on medium speed briefly until combined.
- Add dry ingredients – flour, baking soda and salt (photo 3). Beat briefly on low speed until a soft cookie dough forms. Add chocolate chips (photo 4).
- Scoop cookie dough using medium cookie scoop and roll into smooth balls using your hands.
- Gently crush Cornflakes using your hands. Roll each cookie dough in the Cornflakes (photo 6 & 7).
- Place cookie dough balls on prepared cookie sheet (photo 8). Bake cookies until golden and crisp, approximately 12 minutes (photo 9).
Here are my top tips for making perfect Cornflake Cookies every time.
- Use a baking scale: I highly recommend measuring your ingredients with a baking scale for best results. Even just a tablespoon or two of extra flour will mean your cookies won’t spread naturally in the oven.
- Don’t overmix your butter and sugar: Unlike cakes which require you to cream together your butter and sugar until light and fluffy, you only need to mix your butter and sugar until combined. If you overmix it, you’ll end up with cakey cookies.
- Use fresh Cornflakes: A fresh box of Cornflakes will ensure your cookies are crispy and crunchy. Stale Cornflakes will end up soggy or limp once baked and cooled.
Frequently asked questions
Yes absolutely! You can replace the chocolate chips with sultanas if you prefer. Or you can use half chocolate chips, half sultanas.
No, these cookies will spread out naturally in the oven. See photo 8 for how the cookie dough should look on the oven tray before they are baked.
Once completely cooled, keep these Cornflake Cookies in an airtight container at room temperature.
Yes. You can make the cookie dough and keep it in the fridge for up to 3 days in advance. However, only roll the cookie dough in Cornflakes prior to baking. You can also freeze the cookie dough (without the Cornflakes) and simply thaw, roll in Cornflakes and bake as per the instructions below.
Thick and chewy cookies covered in crunchy corn flakes.
- 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 or all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 75 grams (1/2 cup) chocolate chips
- 45 grams (1 and 1/2 cups) Cornflakes
- 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 mixer on medium speed for 1-2 minutes or until combined and creamy.
- Add vanilla and egg and beat briefly until combined. Add flour, baking soda and salt and mix until a soft cookie dough forms. Stir through chocolate chips.
- In a separate bowl, add Cornflakes and squeeze them to 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.
Butter: If you are using salted butter, omit the salt included in the recipe.
Chocolate chips: You can replace the chocolate chips with sultanas if you prefer. Or you can use half chocolate chips, half sultanas.
Storage: Once completely cooled, keep these Cornflake Cookies in an airtight container at room temperature.
Make ahead: Yes. You can make the cookie dough and keep it in the fridge for up to 3 days in advance. However, only roll the cookie dough in Cornflakes prior to baking. You can also freeze the cookie dough (without the Cornflakes) and simply thaw, roll in Cornflakes and bake as per the instructions below.