These Cornflake Cookies are the perfect blend of chewy softness and crunchy texture. Every bite is loaded with crisp cornflakes, tender oats, and buttery richness.
Cornflake Cookies are irresistibly nostalgic, bringing the charm of classic pantry ingredients into one seriously crave-worthy treat. They’re fast, fun, and perfect for sharing—or keeping all to yourself.
The Main Players Behind Perfect Cornflake Cookies
- Unsalted butter – The rich, creamy base that gives these cookies their tender, chewy texture and golden edges.
- Sugar & brown sugar – A duo that balances sweetness with a hint of molasses depth for that classic cookie flavor.
- Cornflakes – The star ingredient, adding unmistakable crunch and playful texture to every bite.
- Quick oats – Softens the cookie while adding heartiness and a rustic chewiness that complements the crunch.
- Chopped nuts – Adds to the texture game with buttery, nutty notes that enhance every bite.
- All-purpose flour – The essential structure-giver that holds everything together without making the cookies dense.
- Egg & vanilla extract – Binds the ingredients and adds warmth and softness with that beloved cookie aroma.
How to Make Cornflake Cookies: A Quick Overview
Start by whisking your dry ingredients to evenly distribute leavening. Cream the butter and sugars until fluffy, then beat in the egg and vanilla.
Fold in the flour mixture gently, followed by the cornflakes, oats, and nuts. Scoop the dough and space out on parchment-lined baking sheets. Press a few extra cornflakes on top for crunch and visual appeal.
Bake until the edges are lightly golden and set. Cool briefly on the tray before transferring to a rack for a full cool-down.
The result? A cookie that’s crisp on the outside, tender inside, and packed with irresistible texture.
Sweet Secrets & Smart Tips for Better Cookies
Be gentle when incorporating the cornflakes—too much force will crush their crunch, and that texture is everything here. Use a cookie scoop for uniform size, which helps them bake evenly and look bakery-perfect.
Make sure your butter and egg are at room temperature for smooth mixing and even texture. When measuring flour, always use the spoon-and-level method or a kitchen scale to prevent dry, cakey cookies.
Feel like customizing? Swap pecans for peanuts, or add a handful of chocolate chips for an extra indulgent twist. You can even drizzle them with melted white chocolate for a festive finish.
Cookie Jar Know-How: Storing Cornflake Cookies
To keep Cornflake Cookies fresh, store them in an airtight container at room temperature for up to one week. Their crispy edges and chewy centers hold up well.
Want to make a bigger batch? These cookies freeze beautifully. Cool them completely, then place in a zip-top bag or freezer-safe container for up to a month. Thaw at room temperature or reheat briefly in the microwave for a warm treat anytime.
Ready for a cookie that’s both familiar and fun? These Cornflake Cookies have all the charm of a classic with a playful twist.
Cornflake Cookies
Ingredients
- ½ cup chopped nuts such as pecans or peanuts (56g)
- 1 cup all-purpose flour 120g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup corn flake cereal 38g
- ½ teaspoon salt
- ½ cup softened unsalted butter 113g
- ¾ cup quick oats 60g
- ½ cup packed light brown sugar 110g
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup granulated sugar 100g
Instructions
- Preheat your oven to 350°F and prepare large baking sheets by lining them with parchment paper. In a separate medium bowl, combine the flour, baking powder, baking soda, and salt, whisking together until evenly blended. In a large bowl or the bowl of a stand mixer equipped with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until the mixture becomes light and fluffy, approximately 3 minutes. Incorporate the egg and vanilla extract, mixing thoroughly and scraping the bowl’s sides as needed. Gradually add the dry ingredients to the wet mixture, blending on low speed just until combined. Carefully fold in the cornflakes, oats, and chopped nuts, ensuring they are evenly distributed while preserving the texture of the cornflakes. Using a 1½ tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, press extra cornflakes onto the tops of the dough balls for added crunch. Bake each tray individually for 10 to 12 minutes, or until the cookie edges turn lightly golden. Allow cookies to cool on the sheet for several minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to one week, or freeze for up to a month.
