Corn Flake Chocolate Chip Cookies

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.

Why I love this recipe

These cookies are buttery, chewy, and have just the right amount of corn flake crunch. My kids really loved these. My son is like me, he has a huge sweet tooth but my daughter isn’t a sugar fiend like us. Even my daughter couldn’t stop eating these!

I don’t know about you but I love when my kids say, “Can you make THE cookies again?” It makes my mama heart so happy when they like what I bake.

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.

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.
• Try adding a few mini marshmallows or switching the chocolate chips out for M&Ms!

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.

If you enjoyed this recipe, you might also like:

• Copycat Otis Spunkmeyer Chocolate Chip Cookies
• Copycat Great American Cookies Chocolate Chip Cookies
• Cake Mix Oatmeal Cookies

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