Cornflake Cookies
These Cornflake Cookies are the kind of sweet treat that takes you right back to childhood! This is the cookie recipe you didn’t know you needed, but after one bite, it will become one of your favorite cookies! With oats and corn flakes giving them amazing texture, these cookies are crispy on the outside and chewy on the inside.
Looking for more Cookie Recipes? Check out our Brown Butter Snickerdoodles, Easy Toffee Cookies, or Pumpkin Pie Spice Cookies.
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There’s something so satisfying about crunchy cornflakes mixed into a homemade cookie. This easy recipe combines the classic flavors of oatmeal cookies with the fun texture of cornflakes cereal for something totally unique!
The addition of cornflakes gives these a nice crunch you won’t find in regular cookies. Whether you’re baking for a crowd or just making treats to share, this cornflake cookie recipe is always a hit when I make them for my family.
What you’ll love about this Cornflake Cookies Recipe:
Recipe Ingredients:
You’ll need the following ingredients to make these delicious cornflake cookies:
- Butter- I used salted, but unsalted butter can be used also.
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Old-fashioned oats
- Cornflakes cereal
Ingredient Notes:
- Butter: Make sure the butter is properly softened to room temperature for the best creaming with the sugars. You could even try brown butter for deeper flavor.
- Cornflakes: Lightly crush them by hand or in a bowl; you want pieces, not powder, to maintain that great crunch throughout the cookies.
- Oats: Old-fashioned oats work best here; quick oats will get too soft during baking and affect the final cookie texture.
How to make Cornflake Cookies step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Preheat oven to 350°F. Line cookie sheet with parchment paper or wax paper.
STEP 2: In large mixing bowl or bowl of a stand mixer, cream together butter, granulated sugar and brown sugar using paddle attachment on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
STEP 3: Beat in eggs and vanilla extract on low speed until well combined.
STEP 4: In medium bowl, whisk together flour, baking soda and salt. These dry ingredients should be mixed separately to get the perfect balance.
STEP 5: Add flour mixture to butter mixture and mix until just combined. Don’t add too much flour or you’ll get tough cookies. (I always do the spoon and level method with flour.)
STEP 6: Gently fold in oats and crushed cornflakes using a circular motion until evenly distributed. This wet ingredients and dry combination creates the perfect cookie.
STEP 7: Using a large cookie scoop or measuring cup, drop dough onto prepared baking sheets, spacing 2 inches apart for the right amount of spread. Place cookies in a single layer. (use a smaller cookie scoop if you don’t want large cookies)
STEP 8: Bake cookies for 10 to 12 minutes until edges are lightly golden. The easiest way to tell if they’re done is when the edges are set.
STEP 9: Cool on baking sheet for 1-2 minutes, then transfer to wire rack to cool completely.
NOTE: For a fun garnish, sprinkle a few extra cornflakes on top of the cookies right after baking. This lets everyone know what’s inside!
PRO TIP:
Don’t over-crush the cornflakes! You want them broken into bite-sized pieces that will give you that satisfying crunch in every bite. Crushing them too fine will make them disappear into the dough and you’ll lose that chewy texture.
Storage and Reheating:
Storage: Store cookies in an airtight container at room temperature for up to 2-3 days for best freshness.
Reheating: These cookies are best enjoyed at room temperature, but you can warm them slightly in a 300°F oven for a couple of minutes if desired.
Freezing: Freeze baked cookies in a freezer-safe container for up to 3 months, or freeze cookie dough balls for up to 2 months and bake cornflake cookie dough directly from frozen.
Additions and Substitutions:
ADDITIONS:
- Peanut Butter: Add 1/2 cup creamy peanut butter or smooth peanut butter to make peanut butter cornflake cookies. Just use regular peanut butter rather than natural peanut butter for best results.
- Nuts: Chopped pecans or walnuts complement the oats and cornflakes nicely. Other nut butters work great too.
- Spices: Try adding a pinch of salt on the top of each cookie or 1/2 teaspoon cinnamon for warm spice notes.
SUBSTITUTIONS:
- Cereal: Try Rice Krispies or other crunchy cereals instead of cornflakes, though you won’t get quite the same texture as the original.
- Sugars: You can use all brown sugar for chewy cookies or all white sugar for crispier cookies.
- Butter: Use softened butter for creaming. Don’t melt the butter as it will change the texture and make the cookies spread too much.
FAQs about this Cornflake Cookie Recipe:
Can I use Frosted Flakes instead or cornflakes?
Yes, you can substitute Frosted Flakes for cornflakes. Just keep in mind the cookies will be sweeter since Frosted Flakes are already coated in sugar!
Why are my cookies spreading too much?
If your cookies spread more than you’d like, it may be because the butter was too soft. Try measuring flour carefully and baking on a parchment-lined sheet. If needed, you can chill the dough briefly to help the cookies hold their shape.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance, cover tightly, and store it in the refrigerator until ready to bake.
How do I know when they’re done?
The edges should be lightly golden brown. The centers may look slightly underbaked, but they’ll continue cooking on the hot pan after you remove them from the oven. This technique has worked for me for a long time!
What can I serve with these Easy Cookies:
These cookies are perfect with a cold glass of milk, hot coffee, or as an after-school snack. They’re also great packed in lunch boxes or served at bake sales and potluck dinners. So basically they’re good anytime and anywhere, LOL!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try these Cornflake Cookies! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Cornflake Cookies
Equipment
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup old-fashioned oats
- 3 cups cornflakes cereal lightly crushed
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In large bowl, cream together butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes. 1/2 cup butter,1/2 cup granulated sugar,1/2 cup brown sugar.
- Beat in eggs and vanilla extract until well combined. 2 large eggs,1 teaspoon vanilla extract.
- In medium bowl, whisk together flour, oats, baking soda and salt. 1 cup all-purpose flour,1/2 cup old-fashioned oats,1/2 teaspoon baking soda,1/2 teaspoon salt.
- Add flour mixture to butter mixture and mix until just combined.
- Gently fold in slightly crushed cornflakes until evenly distributed. 3 cups cornflakes cereal.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 10 to 12 minutes until edges are lightly golden.
- Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
Nutrition
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