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
- 80 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
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, it’s much better than the Woman’s 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. 😋😋😋 thank you, it’s just the perfect cookie mushy and crunchy in one.
Delizioso 😍
Perfetto grazie
Jessica Holmes says
Love hearing that Giulia!
Angela Tobias says
I have a related cookie recipe in my family, cookies rolled in crushed cornflakes. But the problem I always have is that by the next day the cornflakes have gone stale and are no longer crunchy. Even if I store them in an airtight container. Have you encountered this issue? Any suggestions for a solution? Thanks!
Jessica Holmes says
Hi Angela, great question! This can be a common problem since cookies can soften over time. If you prefer a crisper or crunchy cookie, you can try baking them a few minutes longer. Then be sure to let them cool completely out in the open – if they are still a touch warm when you put them away, they can sweat and go soft. Leave them for a few hours uncovered, and then store then in an airtight container.
iana says
made this today and it was perfect!!! cookies were soft and chewy on the inside and really crunchy on the outside! definitely making more next time!
Jessica Holmes says
Yay! So glad you loved them!
Chris says
Made these today lovely but took longer to cook and didn’t spread out much but all went made 18 is that correct amount of biscuits
Jessica Holmes says
Hi Chris, so glad you enjoyed them! I usually get around 14 cookies so I might make them slighter bigger. They are meant to be quite thick but if you feel they should have spread a bit more, check out this post I wrote on cooking spreading. It might be helpful!
Carlene Dacres says
I first made your cornflakes cookies last week for my daughter. They were amazing! My daughter loved them. She says they are her new all time favorite(a step up from just chocolate chip cookies). She shared with her friends and bam! I was commissioned to bake for them-they even offered to pay me but of course I did it for free! I’m from Jamaica and as we say here when things are good- dem sell off!
Jessica Holmes says
Aw this is amazing! I’m so glad you and your daughter enjoyed them! Thank you so much for your lovely review.
Mikala says
dough was so dry and crumbly after adding in all of the ingredients so I had to supplement and add some almond milk. overall, recipe was alright and cornflakes did not necessarily add much to the recipe. cool to try but average in taste
Jessica Holmes says
Sorry you didn’t enjoy them Mikala. If the dough was dry, you may have over measured your flour and/or your butter wasn’t soft enough.
Leeanne Harvey says
brilliant recipe, thank you,and I am making another batch today (from Leeanne Western Australia)
Jessica Holmes says
Yay! So happy to hear that Leanne!
Kellye Smith says
Such a great crunch on the outside and soft on the inside! I was using up some cornflakes so I made these.
Next time I will make them for guests on purpose! Also I live on a farm and keep cookies around for the workers. I’m sure these will go over great with them. Please try them as written. No substitutions necessary!
Jessica Holmes says
So happy to hear that Kellye! Thank you for the lovely feedback!
Nazlee says
Made this today and it’s so easy (despite I do not have chocolate chip cookies; I used chocolate rice instead) and very delicious. Thank you v much for the great recipe!
Jessica Holmes says
So glad you enjoyed them!
Hanne says
Hi from Denmark, we have just baked your cookies. They are so delicious and crunchy. Thank you for your receipe😉.
Jessica Holmes says
So happy to hear that Hanne! Thank you for the lovely feedback.
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!
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.