Cornflake Cookie Recipe – Little Broken

Cornflake Cookie Recipe – Little Broken

These old fashioned cornflake cookies are crisp, chewy, and so easy to make! With the perfect balance of sweet, nutty flavors, they’re always a crowd-pleaser that leaves guests coming back for just one more. 

Looking for more classic cookies? Try our walnut crescent cookies and pecan balls!

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You’ll Love These Cornflake Cookies!

This cornflake cookie recipe is a must-make for the holidays! However, if I’m being honest, I make it all year long. With a crisp, chewy texture and sweet, nutty, chocolatey flavor, it’s seriously delicious. 

Even better, it’s quick and simple to make, meaning the kids can get involved, too. Mine love to help mix the batter and shape the cookies and even have fun experimenting with different mix-ins

From start to finish, you can be in and out of the kitchen in just 30 minutes, and one batch makes enough to feed a crowd. As a result, these cornflake cookies are perfect for holiday parties or creating gift boxes along with our Christmas chocolate covered pretzels, fig cookies, and melted snowman cookies. Try them yourself, and they’ll quickly become your new favorite treats!

See the recipe card for full information on ingredients and quantities.

ingredients for old fashioned cornflake cookies.
  • Flour: Use all-purpose flour for the base of the cookie dough. 
  • Baking soda: To help the cookies rise. Please do not confuse it with baking powder.
  • Unsalted butter: Melted and slightly cooled. 
  • Sugar: Use a combination of brown sugar (light or dark) and cane sugar to sweeten the cookies while keeping them soft. 
  • Eggs: Use large eggs at room temperature if possible. 
  • Vanilla: Enhances the overall flavor of the cornflake cookies.  
  • Cornflakes cereal: I use Kellogg’s cornflakes, but any brand will work. 
  • Old-fashioned oats: Do not substitute quick oats or steel-cut oats. 
  • Chocolate chips: Use semi-sweet or dark chocolate chips.

I love the flavor of this old fashioned cornflake cookie recipe as-is, but feel free to get creative. Some variations include: 

  • Coconut Flakes: Fold unsweetened or sweetened shredded coconut flakes into the dough. 
  • Nuts: Incorporate chopped nuts such as almonds, walnuts, or pecans into the cookies. 
  • Marshmallows: Fold mini marshmallows into the dough. 
  • Cocoa Powder: Whisk unsweetened cocoa powder into the dry ingredients to make chocolate cornflake cookies. 
  • Peanut Butter: Incorporate creamy peanut butter or peanut butter chips into the cookie dough for a nutty taste. 
  • Gluten-Free: Use a 1:1 all-purpose gluten-free flour and sweet, crunchy, gluten-free cornflakes to make gluten-free cookies. 

Cornflake Cookies Recipe Tips

  • Measure carefully: Use the spoon and level method to measure your flour. 
  • Use room temperature ingredients: Allow the melted butter to cool, and bring the egg up to room temperature before you begin. This allows for easy mixing, creating a well-combined batter without overworking the dough. 
  • Avoid overmixing: When folding in the cornflakes, use a gentle hand to distribute them evenly throughout the batter. If they become too crushed, you won’t achieve the crunchy consistency we want with this cookie recipe. 
  • Avoid overbaking: Cookies will be very soft in the center and may look a little underdone. It’s important to remove them from the oven as soon as the edges are lightly golden. They’ll continue to set as they cool. Do not bake any longer.

How to Store Old Fashioned Corn Flake Cookies

Once completely cool, you can transfer any leftover cookies to an airtight container, and store them at room temperature for up to 1 week. Or, freeze leftover cookies for up to 1 month. 

If you want to prepare in advance, you can also freeze unbaked cookie dough for up to 3 months. To do so, combine the ingredients, and portion the cookie dough balls. Then, arrange them on a baking sheet, and freeze until solid. Transfer the cookies to a sealable bag, and freeze until you’re ready to use. Then, bake from frozen, adding a few minutes as needed, and enjoy! 

baked drop cookies on a cooling rack.baked drop cookies on a cooling rack.

If you try our cornflake cookie recipe, please leave a star rating and let us know how you like the recipe in the comments below.

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Description

Make this easy recipe for old fashioned cornflake cookies with cereal, oats, and chocolate chips in about 30 minutes for a nostalgic treat! 



  1. Preheat your oven to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, combine the melted butter, brown sugar, and cane sugar. Whisk until well-blended, and the mixture looks creamy. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
  4. Gradually add the flour mixture to the wet ingredients, mixing gently with a wooden spoon or spatula until just combined. Avoid over-mixing, as this can make the cookies tough.
  5. Gently fold in the cornflakes, oats, and chocolate chips, ensuring they’re evenly distributed throughout the dough. Be careful not to crush the cornflakes too much; you want some of that crunch to remain intact.
  6. Using a cookie scoop or a tablespoon, measure about 2 tablespoons (about 1.20 ounces) cookie dough  rolling into a ball. Place on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
  7. Bake in the preheated oven for 10-12 minutes or until the edges are very lightly golden brown but the centers still look soft. For a softer texture, avoid overbaking. The cookies will set as they cool. 
  8. Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.


Notes

  • Old-Fashioned Oats: Do not substitute quick oats or steel-cut oats.
  • Gluten-Free: Use a 1:1 all-purpose gluten-free flour and sweet, crunchy, gluten-free cornflakes to make gluten-free cookies.
  • Avoid Overbaking: Cookies will be very soft in the center and may look a little underdone. It’s important to remove them from the oven as soon as the edges are lightly golden. They’ll continue to set as they cool. Do not bake any longer.
  • Storing Cookies: Once completely cool, you can transfer any leftover cookies to an airtight container, and store them at room temperature for up to 1 week. Or, freeze leftover baked cookies for up to 1 month. 

Nutrition

  • Serving Size: 1 cookie
  • Calories: 190
  • Sugar: 12.7 g
  • Sodium: 109.9 mg
  • Fat: 9.1 g
  • Carbohydrates: 24.4 g
  • Protein: 2.5 g
  • Cholesterol: 28.9 mg

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