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5 from 9 reviews

These cornflake biscuits are the perfect combination of crunchy and soft! These soft chocolate chip cookies have corn flakes baked into them, giving them a delicious crunch. They’re easy, there’s no chill time required, and they’ll be ready in 30 minutes!

cornflake biscuits stacked on top of each other with two of them split in half

I absolutely loved Corn Flakes as a kid. I know there are more exciting cereals out there, but Corn Flakes just feel nostalgic to me.

These corn flakes cookies pair the classic cereal with the comfort of a warm chocolate chip cookie. These are the cookies you never knew you needed!

When I first tested these cornflake biscuits I thought the corn flakes flavor might get lost in the cookie dough, but to my surprise, they actually stay perfectly crunchy and remained the star of the show!

Why These Cornflakes Cookies Work

  • The base dough for this recipe is a soft chocolate chip cookie dough, and the corn flakes add the perfect crispiness to them.
  • The cornflakes stay crunchy after they have been baked, so the cereal doesn’t get lost in the thick cookies!
  • A touch of cinnamon in the dough pairs wonderfully with the corn flakes.
  • These cornflake biscuits come together in 30 minutes or less and require simple ingredients.
  • These cookies have been tested using regular butter and dairy free butter and can be made both ways!

Ingredients Needed

ingredients to make corn flake cookies in bowls

These cornflake biscuits require just a few simple ingredients. A few notes on the ingredients:

  • Butter: You can use regular dairy butter or dairy free butter for this recipe
  • Corn Flakes: I recommend using the classic Kellog’s Corn Flakes for this recipe. I haven’t tested these cookies with the frosted flakes, but I imagine that the extra sugar would make these cookies too sweet.
  • Flour: All purpose flour works best. Be sure to properly measuring your flour !
  • Ground Cinnamon: Cinnamon adds a warm spice to the cookies, but you can definitely leave it out if you prefer to make these without it.
  • Chocolate Chips: I recommend semisweet chocolate chips, but you can use any chocolate chips that you’d like, or leave them out completely.

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

STEP ONE: Preheat the oven and prepare your baking sheets. Add the flour, salt, baking soda, and cinnamon to a medium bowl and set it aside.

STEP TWO: In the bowl of a standing mixer or handheld mixer, beat the butter and both sugars together until they are light in color and fluffy. This will take around 2 minutes. Mix in the egg and vanilla extract.

STEP THREE: Add in the dry ingredients, mixing them in just until the last specks of flour are gone, then fold in the chocolate chips.

step by step process showing how to make cornflake biscuits

STEP FOUR: Pour the cornflakes in a small bowl and crush them up. Form 1.5 tablespoon-sized balls of dough and roll them in the cornflakes until the cookies are completely covered.

STEP FIVE: Bake for 8-11 minutes or until the edges are set. Let the cornflake biscuits cool on the baking sheet for 10 minutes then transfer them to a cooling rack to cool completely.

a bowl of corn flakes with cookie dough in it
cookie dough being rolled in corn flakes
corn flake cookie dough rolled in corn flakes
cookie dough rolled in corn flakes
cornflake biscuits on a baking sheet with cornflakes scattered around them

Expert Tips

  • To achieve soft cookies, it is crucial to properly measure your flour. I highly, highly recommend a $15 kitchen scale. If not, you can use the scoop and level method.
  • I always say that it’s better to under-bake your cookies than to over-bake them. When they’re ready, the middles will look a bit soft but the cookies will continue to set on the baking sheet.
  • Try not to crush the corn flakes too small. It’s nice to have some bigger crunchy flakes in the corn flakes cookies. You just want to give them a quick crush with your hands.
  • Don’t be afraid to push the dough right into the corn flakes when you’re trying to get them to stick into the dough. They should be generously coated!
  • If possible, bake the cornflake cookies one baking sheet at a time. I recommend doing this with all cookie recipes because it helps them bake more evenly.
cornflake biscuits stacked on top of each other

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If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

cornflake biscuits stacked on top of each other with the top three split in half
5 from 9 reviews

Cornflake Biscuits

Gabby Kislanko
These cornflake biscuits are the perfect combination of crunchy and soft! The dough is filled with chocolate chips then rolled in cornflakes, which gives them a delicious crunch.
Prep Time: 20 minutes
Bake: 10 minutes
Total Time: 30 minutes
Servings: 20 cookies
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Ingredients
 

  • ¾ cup (158 g) butter, softened (regular or vegan)
  • ½ cup (100 g) granulated sugar
  • ½ cup (105 g) light brown sugar
  • 1 egg
  • ½ tbsp vanilla extract
  • ¾ tsp salt
  • 2 cups + 2 tbsp (268 g) all-purpose flour
  • ¾ tsp baking soda
  • ¼ tsp ground cinnamon , (optional)*
  • ½ cup semisweet chocolate chips (regular or vegan), (optional)*
  • 2 cups Corn Flakes cereal, (SEE NOTES)

Instructions
 

  • Preheat oven to 350°F and line two baking sheets with parchment paper. Add slightly crushed cornflakes to a bowl and set aside.
  • In a medium bowl, combine flour, salt, baking soda, and cinnamon (if using). Set aside.
  • In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
  • Add in the egg and vanilla extract, and mix until combined.
  • Mix in the dry ingredients (flour, salt, baking soda, and cinnamon) until combined. Do not over-mix! Fold in chocolate chips (if using).
  • Use a cookie scoop or your hands to form 1.5 tbsp sized balls of dough. Roll each ball in the bowl of corn flakes until they are generously covered. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-11 minutes. The edges will be set but the middles still look soft.
  • Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Equipment

Mixer (Handheld or Standing)
Baking Sheets
Baking Sheets

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Measuring Flour: Please, please, please properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
Cinnamon: You can omit this if you’d like.
Chocolate Chips: You can use any kind of chocolate chips here. I like to use semisweet. You can also leave the chocolate chips out completely.
Cornflakes: An alternate way to make these is to mix the cornflakes right into the dough. They stay crunchy even after they’re baked!
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you’re ready to eat them. 
Calories: 189kcal, Carbohydrates: 35g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 215mg, Potassium: 78mg, Fiber: 1g, Sugar: 13g, Vitamin A: 278IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 2mg
Did you make this recipe?Please let us know by leaving a star rating and review!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.