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.
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Cornflake Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Makes 14 cookies
- Category: Cookies
- Cuisine: Australian
Description
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
- Serving Size: 1 cookie
- Calories: 196
Keywords: Cornflake Cookies, Cookies
HI! Some cookies require to chill the dough first before baking it. So is it actually necessary to chill the dough first before scooping and baking them? Or we can bake them right after doing the dough?
Hi Alyssa, if the recipe specifies chilling the dough, it’s usually for a reason. If you don’t you risk your cookies spreading too much in the oven.
ohh so for this recipe, we dont have to chill it right? i actually tried it already and it came out kinda cakey. do you happen to know why?
Hi, that’s right. You don’t need to chill the dough. If it was very cakey, it’s likely you added too much flour – make sure you measure using a kitchen scale for accuracy.
Hi, ohh alright. I actually put it in the fridge overnight. I used a kitchen scale and followed your recipe by using 210g of flour. Also, I followed the baking time and temperature. So I really don’t know where I went wrong.
If you baked the cookie dough chilled it won’t spread as much, which may make them more ‘cakey’ as you described. Here’s a blog post about why cookies don’t spread in the oven that might be helpful to you.
I was going to make these cookies until I saw that there were 196 calories per cookie. Can you make this recipe with less calories per cookie? Thanks
Hi Joanne, I’m not sure, sorry.
You can swap out the chocolate chips for dried currants or not add them at all. The other thing to do is keep reduce sugar to 1/2 cup and reduce butter to 100gms of butter. They still work and it makes them a little less calorie heavy. IF you really wanted to keep the calories down just make a low cal plain cookie and add roll the dough in cornflakes before cooking.. Wont be exactly the same but it would be a close second.
I usually never comment on recipes, but knew I had to with this one. These cookies are divine! One of the best cookies ever. I did make a little mistake in the beginning by swapping my measurements for the sugars, but they still turned out great. I also didn’t have regular corn flakes so I used frosted flakes. My husband isn’t a huge sweets person but went on about how good they are. This recipe will be kept in my cookie rotation! They are the best, thank you =)
★★★★★
Aw thank you so much for your comment Hannah! It means so much to hear you enjoyed these cookies – and using frosted flakes sounds brilliant!