Cornflake Cookies

Buttery and chewy with a fun bit of crunch, these Cornflake Cookies are a great way to change up your chocolate chip cookies! 

Love a good chocolate chip cookie? You also need to try these Malted Chocolate Chunk Cookies or these Chocolate Chip Cookie Bars.

As much as I love a plain chocolate chip cookie, sometimes it is fun to change things up. And to add fun ingredients.

Like cornflakes.

I know this is not a traditional chocolate chip cookie ingredient, but the cornflakes in these Cornflake Cookies bring a fun and different twist to these cookies.

The cookies also have some oats in them, which make the cookies slightly chewy. And the cornflakes bring a little crispy surprise.

This is a cookie the whole family enjoys!

Ingredients

• Butter: I use unsalted butter. Make sure it is at room temperature.
• Sugar: You need both granulated sugar and brown sugar. This recipe has more brown sugar than granulated sugar, which gives the cookies more of a caramel flavor.
• Egg: You just need one large egg.
• Vanilla: This adds flavor. Use a good vanilla extract for the best results.
• Baking Powder and Baking Soda: This cookie recipe uses both baking powder and baking soda to give the cookies their texture and rise.
• Salt: Salt is really important to balance and enhance flavors.
• Flour: I have only tested this recipe using all-purpose flour.
• Oats: You want to use old-fashioned oats.
• Cornflakes: This is your secret ingredient! You will need plain cornflakes.
• Chocolate Chips: I use semi-sweet chocolate chips, but you could use what you like.

How to Make Cornflake Cookies

STEP 1: Combine the butter with the granulated sugar and the brown sugar. Cream them together until they are fully combined and fluffy. This will take a couple minutes.

STEP 2: Add in the egg and vanilla and beat them together.

STEP 3: Add the baking soda and the baking powder along with the salt and mix again. Then add in your flour and oats and mix until combined. You don’t want to overmix, so just mix until combined.

STEP 4: Add the cornflakes and the chocolate chips. Mix just until combined. You don’t want to smash the cornflakes, so you may find it easier to mix these in by hand.

STEP 5: Use a cookie scoop to scoop the dough and add it to a baking sheet lined with parchment paper. Keep them a few inches apart – I like to bake them 8 per tray.

STEP 6: Bake the cookies until the edges are browned. They may not look done in the middle, but they will continue to solidify while they are cooling.

Tips and Tricks

Feel free to swap out the chocolate chips for white chocolate chips, butterscotch chips, or even toffee pieces. You could even swap them out with chopped nuts.

Store the cookies at room temperature in an air tight container.

These cookies are best the day they are made or the next day. After that, they are still good, but the unique texture does not stay the same.

This recipe is easy to double if you need to make a lot of cookies.

More Chocolate Chip Cookies

Peanut Butter Oatmeal Cookies with Chocolate Chips
Chocolate Chip Pudding Cookies
Doubletree Cookies

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Cornflake Cookies

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 18 cookies

Course: Dessert

Cuisine: American

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Buttery and chewy with a fun bit of crunch, these Cornflake Cookies are a great way to change up your chocolate chip cookies! 

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Ingredients

• ▢ 1/2 cup butter softened
• ▢ 1/4 cup granulated sugar
• ▢ 3/4 cup light brown sugar
• ▢ 1 egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1/4 teaspoon salt
• ▢ 1 cup all-purpose flour
• ▢ 3/4 cup old fashioned oats
• ▢ 1 cup cornflakes
• ▢ 3/4 cup chocolate chips

Instructions

• Preheat the oven to 350ºF.
• In the bowl of a stand mixer, or in a large bowl, cream the butter, granulated sugar, and brown sugar. Beat for a couple minutes, until light and fluffy.
  1/2 cup butter, 1/4 cup granulated sugar, 3/4 cup light brown sugar
• Add the egg and vanilla and beat to combine.
  1 egg, 1 teaspoon vanilla extract
• Beat in the baking soda, baking powder, and salt until combined, then add in the flour and oats.
  1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup all-purpose flour, 3/4 cup old fashioned oats
• Add the cornflakes and chocolate chips and mix just until combined. You might want to do this by hand so that you don’t break up the cornflakes too much.
  1 cup cornflakes, 3/4 cup chocolate chips
• Using a 2 tablespoon cookie scoop, scoop out the dough, placing on baking sheets, about 2 inches apart.
• Bake in the preheated oven until the cookies are browning on the edges, about 8-9 minutes. Let the cookies cool on the baking sheet for a minute or two before transferring from the baking sheet to cool completely.

Recipe Notes:

These cookies are best the first day or two after they are made. They will still be good for a few days beyond that, but the cornflakes will not stay crispy.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. 

Nutrition Information

Serving: 1cookie, Calories: 185kcal (9%), Carbohydrates: 26g (9%), Protein: 2g (4%), Fat: 8g (12%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 28mg (9%), Sodium: 139mg (6%), Potassium: 29mg (1%), Fiber: 1g (4%), Sugar: 17g (19%)