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.
Made some to take into work and they disappeared so quickly. Everybody loved them!
– Jenni
Recipe testing
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.
And this is not the first time I’ve shared a Cornflake Cookie with you. My Chewy Cornflake Marshmallow Cookie recipe was inspired by a trip to Milk Bar Bakery in New York.
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.
Ingredients
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.
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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).
Recipe tips
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.
More cookie recipes
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Let’s Bake
Cornflake Cookies recipe
Thick and chewy cookies covered in crunchy corn flakes.
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 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
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 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.
Notes
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.
Nutrition Information
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!
Rix says
is it possible to freeze the cookies for another day (with or without the cornflakes on)? don’t think i can eat all 14 cookies within 3 days!!
Jessica Holmes says
Hey Rix, I haven’t tried to freeze these myself but it should be ok! If you are worried about the Cornflakes on the outside, you could roll the cookie dough into balls, freeze it, then bring it back to room temperature and then roll in the Cornflakes to bake.
Charleen Tai says
So good! So simple and easy… My colleagues love it. Thank you!!
Jessica Holmes says
Yay! Love hearing that Charleen!
Lisas says
This recipe was the greatest I have ever made thank you for the recipe and the crunch, so good with the chocolate, who could have thought of chocolate. Thanks Jess.
Jessica Holmes says
So glad you enjoyed them!
Ashley says
These looks so good! Would like to attempt one of the days. Just wondering if the cornflakes on the cookie will stay crunchy after 2-3 days? Thank you!
Jessica Holmes says
Hi Ashley, it’s likely they will soften over time. Hope you enjoy them!
Susan Cheong says
Hi Jessica.. Thanks for the recipe. I baked the cookies with my son..We love it. Chewy and thick inside. And the cornflakes made it crunchy. Awesome.
Jessica Holmes says
So glad you enjoyed them Susan! Thank you for your kind review!
Kenna says
The flavor was good and I liked the crunch but they were a but cakey. I followed the recipe exact so not sure what happened.
Jessica Holmes says
Hi Kenna, glad you enjoyed them! These cookies are meant to be thick and chewy as described but if you’d like them thinner you can add a touch (35g) less flour. Also make sure you measure the flour using a kitchen scale so you don’t accidentally over measure. If they were cakey, it’s likely you mixed the butter and sugar for too long. You don’t need to cream them, just combine.
Allyssa Hao says
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?
Jessica Holmes says
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.
Allyssa Hao says
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?
Jessica Holmes says
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.
Allyssa Hao says
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.
Jessica Holmes says
If they were cakey, it’s likely you mixed the butter and sugar for too long. You don’t need to cream them, just combine. If you baked the cookie dough chilled it won’t spread as much, which may also 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.
Joanne says
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
Jessica Holmes says
Hi Joanne, the easiest thing to do would be to make smaller cookies?
HelenBeee says
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.
Hannah Thomas says
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 =)
Jessica Holmes says
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!
Janet wadsworth says
In your recipe for cornflake cookies with choc chips has two sugars one castor one brown sugar which brown sugar brown castor sugar or soft brown sugar
Jessica Holmes says
Hi Janet, just regular brown sugar for this recipe. You can read more about the different types of sugars here in this blog post I wrote about caster sugar.
Ali says
These look delish! Wondering if you could use any type of cereal for these like Life for instance. I don’t have corn flakes 😋
Jessica Holmes says
Hi Ali, I don’t think we have that cereal in Australia but there’s only one way to find out – you might have to give it a try!
Carrie Davies says
These are delicious cookies! I tripled the recipe because I am baking for my local fire station this week. That made the ingredients a bit hard to incorporate so after I burnt out my electric hand mixer (hated that thing 🙂 ) I had to enlist my husbands muscle. I got 5 1/2 dozen 2.5 – 3″ cookies. I did cut the chocolate back a bit and wish I had cut it back a bit more but they have a really nice crunch with a soft centre. Definitely will be making these again!!! (Once I get a new mixer)
Jessica Holmes says
Oh wow! That’s such a lovely act of kindness Carrie! So glad you enjoyed them and sorry to hear you broke your mixer! 😂 Maybe a good excuse to buy a new one? Thanks for your lovely feedback!
Nadz says
Easter Sunday very cold day in Melbourne Australia and we are all quarantined, so why not bake up a storm 😉 delicious!!!!
Jessica Holmes says
Yay! So glad you enjoyed them!