These are the best cornflake cookies! They have a buttery, caramel flavor, with chewy oatmeal-cookie-like centers, and a nice crunch from the cornflakes, all sprinkled with flaky sea salt.
I know what you're thinking- why would I want to put cornflakes in my cookies? But let me tell you, these cookies are seriously amazing. They have the best texture and amazing flavor. They're a unique sweet treat that's perfect for anytime and also holiday season cookie exchanges! I know you'll love them!
If you've ever been Sprinkles Cupcakes you might recognize this flavor combo! These cookies are intended to be a copycat version, but according to my husband, they're even better than the original!
Other easy cookies to try: pistachio cookies, butterscotch chocolate chip cookies, pumpkin cheesecake cookies, creamy peanut butter cookies, chocolate chip cookies, chai cookies, Oreo cheesecake cookies, carrot cake cookies, coffee cookies or PB & J cookies.
Why You'll Love this Cornflake Cookie Recipe
This is an easy recipe- The cookies require just a few basic ingredients and minimal prep time. You can have a batch of cookies baked in 30 minutes or less! Hooray for an easy dessert!
They have the best flavor- They're salty and sweet with an almost caramel like flavor. The perfect treat!
They’re have the best texture- These have chewy oatmeal cookie centers but also bits of crunch throughout from the cornflakes. Oatmeal and cornflakes are the the perfect combination- who knew?!
Simple Ingredients for Chewy Cornflake Cookies
- Flour- all purpose flour gives these cookies the best chew
- Baking Powder & Baking Soda- help the cookies to rise slightly
- Salt- helps bring out all the flavors in these cookies
- Sugar- mostly brown sugar is used for the best, chewy texture
- Butter- I love using salted butter in these cookies but you can also use unsalted butter
- Egg Yolks- just the yolks give these cookies an extra chewy texture
- Vanilla Extract- adds a sweet note to the cookies
- Corn Flakes- cornflake cereal is the key to making these awesome cookies
- Oats- I like using old fashioned oats for the best texture
- Flaky Sea Salt- for topping the cookies with
Step by Step Instructions
Please see recipe card below for the complete instructions including baking time and measurements!
STEP ONE: In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the dry ingredients.
STEP TWO: In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until light and fluffy, 2-3 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment if you would rather.)
STEP THREE: Add in the egg yolks and vanilla extract and mix on medium speed until pale in color and fluffy, 1-2 minutes. (Scrape the sides of the bowl as necessary.)
STEP FOUR: Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
STEP FIVE: Mix the oats and crunchy cornflakes into the dough with a silicone spatula.
STEP SIX: Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 2 inches apart on a parchment paper lined, large baking sheet. Bake cookies for 10-12 minutes until a light golden brown. (10 minutes gives you chewy cookies, and 12 will give you crispier cookies.)
STEP SEVEN: After baking, let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool. When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape. While they're cooling, sprinkle flaky sea salt on top of the cookies.
FAQs
How do I store these cookies? Store leftovers in an airtight container or freezer bag for up to four days. You can also freeze them for up to two weeks.
Can I add chocolate chips to the cookies? I have not tested these with chocolate chips but I'm sure that would be delicious! I would stick to about ¾ cup (150 g) of chocolate chips.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them in a circular motion. This will give the cookies a perfect circular shape!
Make sure your egg yolks and butter are at room temperature. This will help to give you the best textured cookies!
If you make these cookies please leave a star review, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Cookie Recipes to Try Next Time
White Chocolate Macadamia Nut Cookies
📖 Recipe
Cornflake Cookies
Ingredients
- 1 ¾ cups (218 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (224 g) salted butter, softened
- 1 cup (220 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tablespoon (15 ml) vanilla extract
- 1 ½ cups (120 g) old fashioned oats
- 1 ½ cups (60 g) cornflakes
- flaky sea salt for sprinkling
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the dry ingredients.1 ¾ cups (218 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until light and fluffy, 2-3 minutes. (You can also use a stand mixer fit with a paddle attachment if you would rather.)1 cup (224 g) salted butter, softened, 1 cup (220 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Add in the egg yolks and vanilla extract and mix on medium speed until pale in color and fluffy, 1-2 minutes. (Scrape the sides of the bowl as necessary.)2 egg yolks, at room temperature, 1 tablespoon (15 ml) vanilla extract
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
- Mix the oats and cornflakes into the dough with a rubber spatula.1 ½ cups (120 g) old fashioned oats, 1 ½ cups (60 g) cornflakes
- Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 2 inches apart on a prepared baking sheet. Bake the cookies for 10-12 minutes. (10 minutes gives you chewy cookies, and 12 will give you crispier cookies.)
- After baking, let the cookies cool on the cookie sheet for five minutes, then transfer them to a wire rack to completely cool. When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape. While they're cooling, sprinkle flaky sea salt on top of the cookies.flaky sea salt for sprinkling
Easy and excellent recipe! Added 1/2 cup peanut butter chips…perfectly chewy with a little crunch. Will definitely be making these again and again.
Awesome, I'm so glad you liked!!
Curious if you've tried resting your cookies(?). I typically rest my cookies for a day or two, but I'm not sure how the cereal's texture would be affected by that. My assumption is that it would start to absorb moisture like the other dry ingredients