Sweet, crunchy and chewy chocolate chip & sultana cornflake cookies... the perfect lunchbox recipe or cookie tin filler. Quick, easy and kid-approved!
Hands up if you love cookies and biscuits?? Me too!!! You've come to the right place if you're after:
- quick and easy recipes
- DELICIOUS cookies
- lunch box treats that your kids will eat (and LOVE!)
- freezer-friendly recipes that are perfect for 'grab and go' moments
.... because these Cornflake Cookies are all of those things (and sooooo much more!)
Why You're Going To Love This Recipe
I have no doubt that once you've tried my cornflake cookies, they're going to be on high rotation in your house too!
Here's why they're so popular:
- Made from pantry staples - this is a budget-friendly recipe. Just a few dollars will get you a whole lot of cookies with this recipe.
- Kid-friendly - we all know that kids can be F.U.S.S.Y - but I promise you that this recipe is an absolute HIT with the kids!
- Versatile - don't like sultanas? No problem! Just leave them out. Not keen on chocolate chips... omit them too! The cornflake cookies will be just as delicious on their own!
- Quick and easy - from start to finish, these cookies will be ready in less than 25 minutes. Got an instant cookie craving? This is what you need!
- No chilling - this recipe requires absolutely NO CHILLING, so you'll be eating deliciously crunchy cornflake cookies in less than 25 minutes. Heckkkkk yes!
- Thermomix and conventional methods - I've been making cornflake cookies for years and they're just as simple to make with beaters and a bowl or in a Thermomix. I've included both sets of instructions in the recipe card at the end of the post (scroll to the bottom).
- 5 star recipe rating - this popular cookie recipe has been given only 5 star ratings by my readers and has been shared over 15,000 times!
Classic Cornflake Cookie Recipe
My super simple cornflake cookies are based on the good old classic cornflake cookie recipe (thanks Women's Weekly) but with the addition of sultanas and chocolate chips and a few little changes.
*Scroll to the recipe card at the bottom of the post for the ingredient quantities and full detailed method
Our Cornflake Cookies recipe ingredients are:
- butter - I recommend using unsalted butter in this recipe
- caster sugar - also known as superfine sugar
- vanilla extract
- self-raising flour (or make your own using plain flour and baking powder)
- milk - I recommend using full fat milk in all baking recipes (not skim milk)
- sultanas - can be omitted if preferred
- chocolate chips - also known as chocolate bits (these can also be omitted if preferred)
- cornflakes - I generally use the Kelloggs brand - but homebrand works just as well!
How To Make Cornflake Cookies
These cornflake cookies are seriously crunchy! There's nothing soft and fluffy about them. Just deliciously crunchy bites of cookie goodness.
*Scroll to the recipe card at the bottom of the post for ingredient quantities and the full method
Step 1 - Cream The Mixture
Cream the butter, sugar and vanilla extract
Step 2 - Add the Flour
Add the sifted self-raising flour
Step 3 - Add the milk
Mix on low speed until combined.
Step 4 - Mix The Add-Ins
Mix through the cornflakes, chocolate chips and sultanas until combined.
Step 5 - Roll
Roll the cookies into balls and coat in extra cornflakes (for extra crunchiness!).
Step 6 - Bake
Bake in the oven for 13 minutes or until crunchy and lightly golden.
Tips For Making Cornflake Cookies
- If you prefer, you can omit one or both of the sultanas or chocolate chips
- This recipe can be made using either hand-held beaters, a stand-mixer or a Thermomix (see instructions below)
- Caster sugar is also known as superfine sugar - this type of sugar dissolves when beaten with the butter and therefore, is perfect for baking
- Place 1-2 cups of extra cornflakes into a bowl to coat the cookie mixture in.
- Roll the mixture into tablespoon-sized balls and then press into the extra cornflakes to coat - this is what is going to make them extra crunchy and AMAZING!!!!!
- Place the cookies a few centimetres apart on the baking trays (as they spread a little when cooked)
How Long Do Cornflake Cookies Last?
Store the baked cornflake cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
You can also freeze the uncooked dough for up to 3 months. Simply defrost overnight in the fridge (or at room temperature for 2-3 hours), then roll into balls, coat in extra cornflakes and bake.
More Lunch Box Recipes
And while we're chatting all things lunch box recipes.. check out these yummy lunch box snacks here!
115+ recipes that are perfect for filling up the littlest people's lunch boxes!
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Crunchy Chocolate Chip & Sultana Cornflake Cookies
Ingredients
- 125 g butter softened
- 150 g (⅔ cup) caster sugar superfine sugar
- 2 teaspoon vanilla extract
- 165 g (1 ¼ cups) self raising flour
- 2 tbs milk
- 55 g (⅓ cup) sultanas optional
- 55 g (⅓ cup) chocolate chips optional
- 1 ½ cups cornflakes
- extra cornflakes to coat
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease and line two flat trays with baking paper and set aside.
- Cream the butter, sugar and vanilla extract until pale and creamy.
- Add the self raising flour and mix together.
- Add the milk and mix until the mixture comes together.
- Add the sultanas, chocolate chips and cornflakes and mix together.
- Scoop up tablespoonfuls of the mixture and roll into balls. Press into the extra cornflakes to coat.
- Place onto the prepared trays and press down to flatten slightly (allow space between each cookie as they will spread).
- Bake for 13 minutes or until golden (check halfway and turn the trays around).
- Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 week.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease and line two flat trays with baking paper and set aside.
- Cream butter, sugar and vanilla extract on Speed 4, 30 seconds. Scrape and repeat 2 more times or until pale and creamy.
- Add the self raising flour and milk and mix on Interval (kneading function) for 20 seconds. Scrape down the sides and repeat.
- Add the sultanas, chocolate chips and cornflakes and mix on Reverse, Speed 3, 5 seconds (use the spatula to help mix).
- Scoop up tablespoonfuls of the mixture and roll into balls.
- Press into the extra cornflakes to coat.
- Place onto the prepared trays and press down to flatten slightly (allow space between each cookie as they will spread).
- Bake for 13 minutes or until golden (check halfway and turn the trays around).
- Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 week.
Bec says
Made these today, they are amazing! My house smells soooo good after baking these.
A hit for the whole fam!
Lucy says
I'm so happy to hear that!
Melissa says
Best cookies kids favorite
Today I only had leftover forest berry special k so did a batch with that instead of cornflakes with choc chips and diced apricot AMAZING
Lucy says
That's a great idea!
Lynne says
Our ABSOLUTE FAVORITE Cookie go too
Thankyou so much
Lucy says
Yay!! I'm so happy to hear that!
Vanessa says
Hi!
I just want to feedback on this recipe that it was SO AMAZING! My family can't stop having it! And I myself is addicted to it too! Definitely followed your advise on baking it slightly longer for that extra crunch and it was fantastic. Thank you for sharing such a wonderful recipe. :))
Lucy says
Oh my goodness!!!! Thank you so much! You've absolutely made my day!!! I'm thrilled that you liked them 🙂
Daljit says
This was really yummy! I used glaced cherries and cornflakes and reduced sugar to 40 g.. was sweet enough!
Lucy says
What a fabulous idea!
Mariks says
Hi, I used craisons instead of sultanas & they worked well but my cookies were thin & flat. Any tips on why they weren't high & fluffy like the picture?
Lucy says
Hi Mariks, there's a few possible reasons: 1 - your mixture may have got too warm before baking them (especially if you were making them on a hot day). To avoid this, you can chill the dough before baking next time. 2 - Your oven may run slightly too hot. 3 - My cookie balls may have been slightly larger than yours (and I always leave them as balls - don't press down before baking). Hope this helps! xx
Vanessa says
Hi! Can I then check if I can substitute self-raising flour for all-purpose flour? :))
Lucy says
Hi Vanessa, if you do, you'll need to add 1 tsp of baking powder per cup of plain flour. xx