Cornflake Cookies
These Cornflake Cookies are the perfect mix of soft, chewy, and crunchy. Made with buttery dough, sweet chocolate chips, and a golden coating of crispy cornflakes, they’re simple to make yet feel extra special. Every bite is a little nostalgic, a little playful, and completely irresistible.
Equipment
- Kitchen measuring scale/cups
- Baking try
- Baking sheets or parchment sheets
- Mixing bowls
- Electric hand or stand mixer
- Spatula
- Strainer
- Medium cookie scoop
- Wire cooling rack
Ingredients
- 115g unsalted butter, softened (½ cup)
- 100g brown sugar (½ cup, packed)
- 50g powder sugar (¼ cup)
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 150g all-purpose flour (1 cup + 2 tbsp)
- ½ tsp baking soda
- ¼ tsp salt
- 60g cornflakes (about 2 cups, lightly crushed)
- 50g chocolate chips (⅓ cup)
Instructions
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Cream the butter & sugars: In a large bowl, beat together the butter, brown sugar, and powdered sugar until light and fluffy (about 2–3 minutes).
- Add wet ingredients: Mix in the egg and vanilla extract until smooth and well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture and stir until just combined — don’t overmix.
- Fold in chocolate chips gently with a spatula.
- Prepare the cornflakes: Place them in a shallow bowl and lightly crush with your hands so you have smaller pieces but not crumbs.
- Scoop the dough: Roll about 1½ tablespoons (30g) of dough into balls, then roll each ball in the crushed cornflakes, pressing gently so they stick.
- Bake for 10–11 minutes, or until golden brown around the edges.
- Cool: Allow cookies to rest on the baking sheet for a couple of minutes, then carefully transfer to a wire rack to cool completely.
- After cooling the cornflake cookies store in an airtight container at room temperature for up to 5 days. The baked cookies can be frozen in a ziploc freezer bag or in a box for up to 1 month.
Video
Notes
- Use a kitchen scale For cookies that bake perfectly, accurate measurements are key. I highly recommend using a kitchen scale—especially for flour because even a tablespoon too much can make cookies dense. No scale? Fluff the flour, spoon it into your cup, and level it with a knife.
- Mix gently When adding the dry ingredients and chocolate chips, fold them in gently. Overmixing can develop too much gluten in the flour, which may make your cookies dense or hard rather than soft and tender.
- Use a cookie scoop I highly recommend using a cookie scoop or weighing the dough on a kitchen scale (around 30 g per cookie, or any size you prefer). Using a scoop ensures all the cookies are the same size, so they bake evenly and look perfect.
- Under-bake I always recommend slightly under-baking your cookies. The centers will look a little soft when you take them out, but they’ll continue to set as they cool on the baking sheet, giving you perfectly chewy cookies.
- The Secret to a Picture-Perfect Cookie For the final touch before baking, gently press each cookie dough ball to slightly flatten it — this helps them bake into the perfect cookie shape.