An easy, old-fashioned recipe, these cornflake cookies come together super easily! They use simple ingredients that you probably already have in your kitchen. I love how these cookies are the perfect combination of sweet and salty.
The middles are so soft and chewy with the perfect amount of crunch from the fillings. You are going to love these cookies. The hardest part is waiting for them to cool before eating them! Want another easy cookie recipe? Try my potato chip cookie recipe, kitchen sink cookies recipe, and oatmeal cookie recipes.
What You Need to Make This Recipe
Butter — be sure to buy unsalted butter and not salted butter. Different brands of salted butter do not have a consistent amount of salt, so you should add your own, or you might have an overly salty cookie. Also, make sure the butter is at room temperature to make it easy to cream.
Leavening agents — to keep the cornflake cookies from being dense, I use both baking soda and baking powder to help lift the cake.
Sugar — you need both white and brown sugar for this recipe. Brown sugar gives you a soft and chewy texture and caramelized flavor, whereas granulated sugar will add structure to the cookie. Make sure the brown sugar is soft and not lumpy. If it’s not soft, check out my post on softening brown sugar.
Corn flake cereal — make sure you buy regular corn flake cereal and not frosted.
Quick oats — you need to use quick oats. Do not use steel-cut oats, or it’ll lead to an undesirable cookie texture.
Nuts — I like to use chopped pecans, but you can also use peanuts, walnuts, almonds, etc.
How to Make Cornflake Cookies
1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes.
3. Add the egg and vanilla and beat well, stopping as needed to scrape down the sides during mixing.
4. Add the flour mixture and beat on low speed just until combined.
5. Gently fold in the cornflakes, oats, and nuts until well incorporated into the dough.
6. Using a 1½ tablespoons cookie scoop, drop the dough onto lined baking sheets about 2 inches apart. Press more cornflakes to the outside of the dough balls, if desired. Bake one sheet at a time for 10 to 12 minutes, and then let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips for Making This Recipe
- Be gentle when folding in the cornflakes, oats, and nuts, so the cornflakes don’t get totally crushed up.
- A handheld mixer can be used if a stand mixer is not available.
- I highly recommend using a cookie scoop. Using a cookie scoop ensures that all the cookies are the same size so that they bake evenly. If you bake cookies regularly, it’s worth having one on hand.
- Room temperature butter and egg will mix more evenly. If your egg is cold, place it into a bowl of warm water for a couple of minutes. Doing so will quickly bring the egg to room temperature.
- Adding too much flour will lead to the cookies being dense. A kitchen scale is the best and easiest way to measure flour. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.
- Don’t be too rough when you mix in the cornflakes and oats, as you don’t want to crush the cornflakes.
- Make sure to line your sheet pan with parchment paper or a silicone mat. A lined cookie sheet helps the cornflake cookies bake more evenly. Also, if you add the cookie dough directly onto a cookie sheet, they’ll stick, and the bottoms will be darker and more crispy.
Frequently Asked Questions
This cornflake cookies recipe will keep in an airtight container at room temperature for up to 1 week. Just like a regular box of cereal, the cornflakes in the cookies will become stale if you leave them uncovered.
Place the rolled balls of cookie dough on a lined sheet pan and flash-freeze them. Once frozen, transfer the dough balls into a large freezer-safe bag. Store the frozen dough for up to 3 months in the freezer. You can bake the cookie dough straight from frozen; simply add an extra minute to the baking time.
Let the cookies cool to room temperature on the wire rack. Then, transfer them into a freezer-safe bag or container. You can freeze the cookies for up to a month.
If you love this recipe try these out!
If you’ve tried this Cornflake Cookie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Cornflake Cookies
Equipment
- Large baking sheets
- Parchment paper
- Mixing Bowls
- Electric hand or stand mixer
- 1½ tablespoon scoop
- Wire cooling rack
Ingredients
- 1 cup all-purpose flour (120g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened (113g)
- ½ cup sugar (100g)
- ½ cup packed light brown sugar (110g)
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup corn flake cereal (38g)
- ¾ cup quick oats (60g)
- ½ cup chopped nuts (like peanuts or pecans) (56g)
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat well, stopping as needed to scrape down the sides during mixing.
- Add the flour mixture and beat on low speed just until combined. Gently fold in the cornflakes, oats, and nuts until well incorporated into the dough. Using a 1½ tablespoons cookie scoop, drop the dough onto the prepared baking sheets about 2 inches apart. Press more cornflakes to the outside of the dough balls, if desired.
- Bake one sheet at a time for 10 to 12 minutes or until the edges start to brown. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.
Notes
- Be gentle when folding in the cornflakes, oats, and nuts, so the cornflakes don’t get totally crushed up.
- A handheld mixer can be used if a stand mixer is not available.
- I highly recommend using a cookie scoop. Using a cookie scoop ensures that all the cookies are the same size so that they bake evenly. If you bake cookies regularly, it’s worth having one on hand.
- Room temperature butter and egg will mix more evenly. If your egg is cold, place it into a bowl of warm water for a couple of minutes. Doing so will quickly bring the egg to room temperature.
- Adding too much flour will lead to the cookies being dense. A kitchen scale is the best and easiest way to measure flour. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.
- Don’t be too rough when you mix in the cornflakes and oats, as you don’t want to crush the cornflakes.
- Make sure to line your sheet pan with parchment paper or a silicone mat. A lined cookie sheet helps the cornflake cookies bake more evenly. Also, if you add the cookie dough directly onto a cookie sheet, they’ll stick, and the bottoms will be darker and more crispy.
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