Crunchy, chewy, and irresistibly golden โ these Cornflake Cookies are the ultimate sweet treat! Made with a buttery cookie dough blended with toasted cornflakes and topped with a honey cornflake crunch cluster, each bite delivers texture and flavor. Perfect for lunchbox snacks, bake sales, or coffee breaks, these cookies are a nostalgic twist on the classic cereal cookie.
Table of Contents
Ingredients and substitutions for Cornflake Cookies
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
- Sugars: The brown sugar helps to make the cookies chewy, and superfine or caster sugar helps balance the sweetness and give our edges that crispy texture. These make a great combination, though you could completely replace with brown sugar.
- Eggs: The room temperature egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Baking soda: This helps our cookies rise alongside the baking powder avoiding a heavy dense cookie.
- Milk powder: Milk powder adds a depth to the crunch topping and complimentary flavor to the cookies overall. You could omit, though the flavor wouldnโt be as great without.
- Cornflakes: This unassuming cereal is both toasted and ground to add a great flavor and crunch to the cookies. You could replace with bran flakes or rice bubbles - any similar cereal with similar dry texture will work a charm here. You can use frosted cornflakes though plain ones create a balanced sweetness.
- Honey: Adds a complimentary flavor and texture to the cornflake crunch, though you can replace with golden syrup or maple syrup in equal measure.
See recipe card for quantities.
How to make Cornflake Cookies:
Step 1: Toast: Toss the cornflakes for the cookie dough into a baking tin and toast for 5 minutes.
Step 2: Clusters: Stir the cluster ingredients together and place onto a lined baking tray, baking until golden.
Step 3: Whip it: Beat the butter and sugars until pale and fluffy.
Step 4: Egg it: Add in the vanilla extract and egg and beat until well combined and fluffy.
Step 5: Dries: Add the dry ingredients to a bowl and stir and toss into the batter and beat on low until just combined.
Step 6: Roll and press: Roll the cookie dough into balls and refrigerate for 1 hour.
Step 7: Bake: Place evenly on your baking tray and bake before pressing in the cornflake crunch chunks to the tops of the cookies and cooling fully.
Step 8: Serve: Grab one and enjoy!
More cookies you'll love
Cornflake Cookies
Ingredients
Cornflake crunch
- 28 grams / 1 cup cornflakes
- 8 grams / 1 tablespoon milk powder
- 7 grams / 1 teaspoon honey
- 15 grams / 1 tablespoon butter
Cornflake cookies
- 63 grams / 3 cups cornflakes
- 130 grams / 4.6 ounces butter room temperature
- 135 grams / โ cup brown sugar
- 60 grams / โ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 170 grams / 1 cup + 1 tablespoon plain flour
- 16 grams / 2 tablespoons milk powder
- 4 grams / 1 teaspoon baking powder
- 3 grams / ยฝ teaspoon baking soda
- ยผ teaspoon sea salt
Instructions
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Toss the cornflakes for the cookies onto your baking tray and toast for 5 minutes as your oven heats up (they should only be a little darker than when you pop them into the oven).
- Set aside to cool before blending until fine.
Cornflake crunch
- Toss the cornflakes and milk powder into a bowl and stir together.
- Melt the butter and stir the honey together, pouring over the cornflakes.
- Stir together until well coated.
- Spoon onto your baking tray in teaspoon portions and bake for 5 minutes. Remove and set aside to cool completely.
Cornflake cookies
- Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the egg and continue to beat until well combined, beating for a further minute.
- Toss in the crushed biscuits, flour, baking powder and baking soda and combine until no dry portions remain in your bowl.
- Scoop a piece of dough and press lightly onto the tray, ensuring there is 1 ยฝ inches between each cookie.
- Bake for 12 minutes or until golden at the edges.
- Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
- Serve with a glass of milk.
- Enjoy!
Notes
- Milk powder: Milk powder adds a depth to the crunch topping and complimentary flavor to the cookies overall. You could omit, though the flavor wouldnโt be as great without.
- Cornflakes: This unassuming cereal is both toasted and ground to add a great flavor and crunch to the cookies. You could replace with bran flakes or rice bubbles - any similar cereal with similar dry texture will work a charm here. You can use frosted cornflakes though plain ones create a balanced sweetness.
- Honey: Adds a complimentary flavor and texture to the cornflake crunch, though you can replace with golden syrup or maple syrup in equal measure.
- Best stored: In an airtight container at room temperature for up to 5 days. To keep the honey topping crisp, avoid humidity.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
Nutrition
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