Cornflake Biscuits

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.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 20

Bake 10

Total Time 30

Servings cookies

Calories 189kcal

Author Gabby

Equipment

Mixer (Handheld or Standing)
Baking Sheets

Ingredients

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)

US Customary - Metric

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 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.

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.

Nutrition