Cornflake Cookies
If there's one biscuit that instantly takes me back to childhood, it's a Cornflake Cookie.
I have fond memories of baking Cornflake Cookies with my mum during the school holidays. Like so many classic Australian recipes, they were made with simple pantry staples and always seemed to disappear almost as quickly as they came out of the oven. Along with favourites like my Jam Drops, they're the kind of recipe that instantly brings back happy memories.
Years later, I found myself making them for my own girls and they quickly became a favourite after-school snack and lunchbox treat too.
Cornflake Cookies have been loved by Australian families for generations and it's easy to see why. That combination of crunchy cornflakes, buttery biscuit and little bursts of chocolate just works. Traditional recipes often include sultanas, but I prefer chocolate chips for an extra touch of sweetness. Of course, you can easily swap them back if you'd like a more traditional version.
These crunchy chocolate chip Cornflake Cookies are simple to make, freezer-friendly and perfect for lunchboxes, afternoon tea or sharing with a friend over a cuppa. If you enjoy nostalgic homemade baking, you might also love my Old Fashioned Chocolate Chip Cookies or Mars Bar Slice.
Why You'll Love This Recipe
Made with simple pantry ingredients
Crunchy on the outside and soft in the centre
Perfect for lunchboxes and after-school snacks
Freezer-friendly for busy weeks
Easy enough for beginner bakers
A nostalgic Australian favourite
Easily adapted with chocolate chips or sultanas
Great for bake sales, morning tea and afternoon tea
Top Tips
Don't overmix the dough once the flour has been added.
Lightly crush the cornflakes for the best texture.
Use a small cookie scoop for evenly sized cookies.
Roll generously in the extra cornflakes for maximum crunch.
Allow the biscuits to cool on the tray before moving them as they will be soft straight from the oven.
For extra chocolate flavour, use a combination of milk, dark and white chocolate chips.
Storage
Store in an airtight container at room temperature or refrigerator for up to 5 days.
These cookies also freeze beautifully for up to 3 months.
Variations
Traditional Cornflake Cookies
Replace the chocolate chips with 1 cup of sultanas for a classic old-fashioned version.
Triple Chocolate Cornflake Cookies
Use a combination of milk, dark and white chocolate chips.
White Chocolate & Cranberry Cornflake Cookies
Replace the chocolate chips with white chocolate chips and dried cranberries.
Caramilk Cornflake Cookies
Replace the chocolate chips with chopped Caramilk chocolate.
Frequently Asked Questions
Can I use plain flour instead of self-raising flour?
Yes. Replace the self-raising flour with 1½ cups plain flour and add 1½ teaspoons baking powder.
Can I make these with sultanas?
Absolutely. Traditional Cornflake Cookies are often made with sultanas instead of chocolate chips.
Why do I roll the dough in cornflakes?
Rolling the dough in cornflakes creates the signature crunchy coating that makes these biscuits so delicious.
Can I freeze Cornflake Cookies?
Yes. Both the baked cookies and unbaked dough freeze well for up to 3 months.
Other Recipes You Might Enjoy
If you love classic Australian baking, you might also enjoy:
Corn Flake Cookies
Ingredients
- 250g unsalted butter, softened
- 1 cup caster sugar
- 2 teaspoons vanilla
- 3 eggs
- 2 ⅓ cups self-raising flour
- Pinch salt
- 1 cup chocolate chips (I chose a mix of milk, white and dark chocolate chips)
- 3 cups cornflakes, lightly crushed
- 3 cups cornflakes, extra for rolling biscuit dough in
Instructions
- Preheat oven 160ºC Fan Forced. Line 2 baking trays with baking paper.
- Cream butter and sugar together in a mixing bowl until light and fluffy. This can take up to 3-5 minutes
- Add vanilla and eggs, beat on low speed until well combined.
- Sift flour and salt onto the butter mixture.
- Pour in the crushed cornflakes and chocolate chips. Gently fold through until just combined. You don’t want to overwork the cookie dough.
- In a small mixing bowl, pour in extra cornflakes ready for rolling.
- Using two teaspoons, drop heaped spoonfuls of cookie batter onto the cornflakes. Gently roll the dough ball over the cornflakes to cover the surface and place on the lined baking trays.
- Bake in the oven for 10-12 minutes or until golden.
- Allow to cool on the tray and then transfer to the wire rack.
Notes
- They keep for up to a week in a sealed container.
- I like to store mine in a sealed container in the fridge for added freshness.
