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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!
This recipe was originally published in May 2021. It has been updated with new photos and a new video.
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 Cookies Work
- The base dough for these cornflake biscuits 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!
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 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.
Yes! I tested these cornflake biscuits with the cornflakes mixed into the dough and then rolled in more corn flakes before baked, and it was delicious. If you want an overall crunchier cookie, you can fold 1 cup of corn flakes into the dough and then roll them in corn flakes as well. You will still need around 2 cups to cover them completely.
Definitely! I like to add chocolate in almost everything but you can definitely omit the chocolate chips.
These cookies should definitely not be hard. If your cookies are hard you most likely over-baked them. Keep an eye on them and take them out before the edges get brown. They should only be set.
If your cookies didn’t spread, you most likely have over-measured your flour. Please see tips further down in this post on the proper way to measure flour.
- 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.
Storage and Freezing Instructions
Store these cornflake biscuits at room temperature in an air tight container for up to 5-7 days.
The baked cookies can be frozen in a ziploc freezer bag for up to 2 months. Some pieces of corn flakes might break off in the bag, but since the corn flakes are baked into the cookies, they freeze well. Let them thaw at room temperature.
More Cookie Recipes You'll Love
- Mixer (Handheld or Standing)
- Baking Sheets
- ¾ cup butter, softened (regular or vegan)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- ½ tablespoon vanilla extract
- ¾ teaspoon salt
- 2 cups + 2 tbsp all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon ground cinnamon (optional)*
- ½ cup semisweet chocolate chips (regular or vegan) (optional)*
- 2 cups Corn Flakes cereal (SEE NOTES)
- 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 tablespoon 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.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.