These irresistible cornflake cookies are a study in contrasts, uniquely sweet and salty, crunchy and chewy at the same time. It’s a dream to display on a dessert table at a potluck, picnic, or barbecue.
This cornflake cookie recipe requires no chilling time at all, and the cookies work great if left at room temperature before baking. In fact, the cornflakes stay soft and absorb the moisture from the butter, making them crunchy and even more delicious. That’s why this recipe is perfect to make with kids. And we’re sure they’ll love including their favorite mix-ins for a custom touch.
Learn how to make cornflake cookies. Your family will be thrilled to have these in your cookie jar this week.
cornflake cookie ingredients
The ingredient list for cornflake cookies is super easy with a few key baking ingredients and lots of fun stirring options. In fact, you can even have all of these in your pantry or fridge right now.
- Unsalted butter: For an extra depth of flavor, I use browned butter in these cookies. Since browned butter has less liquid, the cookies won’t spread too much while baking. If you use regular butter and skip the browning step, your cookies may spread in the oven.
- Granulated sugar, cane sugar: These cookies combine both sugars, so you get the sweetness of both and the caramel-like depth of brown sugar.
- egg: These should be at room temperature to be easily incorporated. If you forget, there is a quick way to bring eggs back to room temperature.
- Vanilla extract: It is an essential ingredient to perfect the flavor of cookies.
- All-purpose flour: This type of flour contains enough protein to give it a great texture, yet remain soft.
- Baking soda and baking powder: Two leavening agents allow the cookies to rise and spread perfectly during baking.
- Kosher salt: Salt is essential to balance the sweetness of sugar and other ingredients.
- Crisps: We love the crispy, flaky texture of Lay’s, but feel free to use your favorite chips for this recipe.
- Mini pretzels: Cut into bite-sized pieces that are easy to mix into the dough.
- Semi-sweet chocolate chips: We like the balance of sweetness and darkness of semisweet chocolate chips, but you can also use white, milk, or dark chocolate chips if you prefer.
- Quick Cook Oats: These help give the cookies more chewiness, but you can safely omit them if you don’t like oats.
- Cornflake cereal: Cornflakes are essential for cornflake cookies. Break it into small pieces against the dough.
Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
How to make cornflake cookies
Other than the step of browning the butter, cornflake cookies are easy. Here is an overview of the process. The rest of the recipe is further down.
- Step 1. Brown the butter. Burnt butter is a great way to add flavor to these cookies, so make sure to give the butter time to cook before adding it to the dough mixture.
- Step 2. Make the cookie dough. Mix both sugars, eggs, and vanilla, then add the cooled brown butter. Next, add the dry ingredients and mix until just combined. If you overmix these cookies, they can become tough and dry.
- Step 3. Add Stir. You can use everything we make, or choose a few: potato chips, mini pretzels, chocolate chips, oats, corn flakes, etc. In either case, mix into the dough until homogeneous. Just be careful not to make too much dough.
- Step 4. Roll in the cornflakes. Pour lightly crushed cornflakes into a plate or frying pan. Using a cookie scoop, roll 2 tablespoons of cookie dough into a ball. Roll the cookie dough ball in the cornflakes and press gently so the cornflakes stick to the outside of the cookie dough. Place each ball on a baking sheet lined with parchment paper.
- Step 5. Bake. Bake cookies, one baking sheet at a time, in a 350°F oven until lightly golden. Rotate the bread halfway through baking to prevent one side from getting browner than the other. Let cool slightly before serving.
Do I have to brown the butter for these cookies?
The browned butter is an additional step in this recipe, adding 6 minutes of active time and 15 minutes of cooling time. But it’s definitely worth eating, not just for the flavor, but because it’s key to the cookie’s texture. Browning the butter evaporates the water, which makes the cookies less moist overall and helps control the amount of spread during baking. It also imparts umami and softens the sweet elements.
Can cornflake cookies be frozen?
Freeze scooped, rolled cookies, uncovered, on a baking sheet until firm. Then put it in a ziplock bag and store it in the freezer. If baking from frozen, add 3 minutes to baking time.
How to store cornflake cookies
For softer cookies, store cornflake cookies in an airtight container at room temperature for up to 3 days. Or, if you want crunchier cookies, store them in a container with the lid slightly ajar.
Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Top Cornflake Cookie Tips
of southern living The Test Kitchen made several trays to get these cookies just right. Here’s what they learned:
- Shape up: To create a more even, round-shaped cookie, you can use a large cookie cutter and nudge the edges of the still-warm cookies by moving them in quick circles around the cookie.
- Coverage number: Rolling extra cornflakes around the outside of each cookie adds texture and depth of flavor. After scooping the cookies and rolling them into the cornflakes, you can press crushed pretzels or potato chips on top of the cookies to make them look nicer.
Mix-in ideas for cornflake cookies
You don’t have to be limited to these cookie mixins that we suggested. You can switch depending on the cookie content. Here are some other suggestions:
- dark chocolate or milk chocolate chips
- butterscotch bits
- pecans or walnuts
- M&Ms
- Crispy Rice Cereal
- mini marshmallows
- toffee bits
More great cookie recipes
Don’t miss out on this amazing cookie. The timeless design makes it perfect for parties and cookie tins.
Contributions by editors Alessandra Dubin.
