These corn flake chocolate chip cookies are chewy chocolate chip cookies with a nice bit of crunch to them. The corn flake cereal adds such a nice texture to these cookies.
I am a vintage cookbook collector (it seems like a fitting hobby for a food blogger). I saw a corn flake cookie recipe in an old cookbook which was the inspiration for these corn flake chocolate chip cookies. I played around with the recipe some because the original used shortening whereas my version does not.
This recipe is pretty simple and uses regular, everyday ingredients. The only thing that might be annoying about this recipe is that you must chill the dough. Do not skip chilling since this recipe calls for melted butter. The cookies will spread like crazy if you don’t chill the dough.
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⭐ Why you’ll love this recipe
These cookies are buttery, chewy, and have just the right amount of corn flake crunch.
I also love this recipe because these cookies have a nice crunch even though there are no nuts.
🍪 Ingredients needed for this recipe
This recipe uses simple, everyday ingredients. For these corn flake chocolate chip cookies, you will need:
- White sugar and brown sugar: To sweeten the cookies.
- All purpose flour: The base of the cookie dough.
- Salt: You’ll need just one teaspoon.
- Butter: I recommend using unsalted butter since salt content varies from brand to brand.
- Egg: You’ll need just one large egg.
- Vanilla extract: I recommend using pure vanilla extract in baking.
- Baking soda: To give the cookies some rise.
- Chocolate chips: I used semi-sweet but you can switch out the semi-sweet for milk chocolate, dark chocolate, or M&Ms.
- Corn flakes: You’ll want to crush the cereal some. I crushed mine with my hands before adding it into the dough.
⏲️ How to make these cookies
Begin by melting your butter. Set it aside to cool while you assemble the other ingredients. This will prevent it from being too hot and scrambling your egg when you add it into the dough.
Next, add your dry ingredients (except the chocolate chips and cereal) to a large mixing bowl. Mix well with a large spoon.
Next add in your butter and egg. Mix well with a hand mixer. Dough may seem crumbly.
Next, stir in your chocolate chips and crushed corn flakes with a large spoon. Stir until the dough is a little more formed.
Chill for at least 30 minutes (you can also chill overnight, if desired) then either by hand or using a large cookie scoop, form the dough into balls (about 1 ½ tbs).
Grease two baking sheets and be sure to leave lots of room on your baking sheet for the cookies to spread. Bake at 350 degrees for 10 to 12 minutes or until the edges are golden brown.
💭 Tips for making these cookies
- Be sure to chill the dough for at least 30 minutes. You can chill the dough overnight, if desired. I recommend adding the corn flakes in right before baking if you are chilling overnight.
- You can crush your corn flakes by hand or you can use a plastic storage bag and mallet if you prefer them to be very fine. I crushed mine just a little bit so they would be more manageable.
👩🏻🍳 Variations
- Try adding a few mini marshmallows or switching the chocolate chips out for M&Ms!
Other awesome cookie recipes:
If you tried this Corn Flake Chocolate Chip Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Corn Flake Chocolate Chip Cookies
Equipment
- Hand mixer
Ingredients
- 1 ¼ cup all purpose flour
- ½ cup sugar
- ¾ cup brown sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 large egg
- ½ cup unsalted butter
- 1 ½ teaspoon pure vanilla extract
- ½ cup corn flakes
- ½ cup semi sweet chocolate chips
Instructions
- Begin by melting your butter. Set it aside to cool while you assemble the other ingredients. This will prevent it from being too hot and scrambling your egg when you add it into the dough.
- Next, add your dry ingredients (except the chocolate chips and cereal) to a large mixing bowl. Mix well with a large spoon.
- Next add in your butter and egg. Mix well with a hand mixer. Dough may seem crumbly but it is normal.
- Next, stir in your chocolate chips and crushed corn flakes with a large spoon. Stir until the dough is a little more formed.
- Chill for at least 30 minutes (you can also chill overnight, if desired) then either by hand or using a large cookie scoop, form the dough into balls (about 1 ½ tbs).
- Grease two baking sheets and be sure to leave lots of room on your baking sheet for the cookies to spread. Bake at 350 degrees for 10 to 12 minutes or until the edges are golden brown.
Notes
- I crushed my corn flakes by hand just a little. You can crush them more or less depending on your personal preference.
- Do not skip chilling the dough or the cookies will spread too much.
Jayme says
can you freeze the cookie dough to use later?
Audrey says
Yes you can but I would recommend leaving the corn flakes out and then add them in when you are ready to bake.
Toni says
My kids couldn’t stop eating these delicious cookies!
Amy says
I always seem to have a1/4 box of cornflakes left in my pantry. Great way to use it up!
Luca says
They were so good! I can’t stop eating them.
Leslie says
Great recipe!
Emily says
These were so fun to make and eat!
Liz says
We loved the extra texture from the cornflakes!
Angela says
Corn flakes are an interesting addition to these cookies. They came out delicious!
Jeri says
These cornflake cookies were so good! My kids loved them!
Kayla DiMaggio says
Loved the idea of these cornflake cookies! My whole family ate them all up!
Kyleigh says
These are just like cookies I had as a kid! So good!
Swathi says
This cornflake chocolate chip cookies yumm .