These Cornflake Cookies are the ultimate crunchy lunchbox treat, ticking every box for busy families. They're quick to make, perfectly crisp on the outside, and packed with sweet little bursts of chocolate and juicy sultanas - basically everything kids (and adults!) love in a cookie.
If you enjoy easy, family-friendly bakes like my classic chocolate chip biscuits or crunchy Milo biscuits, then this recipe is going to be on high rotation in your kitchen as well.
These chocolate chip Cornflake Cookies with sultanas are one of those tried-and-true recipes that just work every single time. The crushed cornflakes give them that signature crunch (no soft cookies here!), while the simple buttery dough keeps them light and easy to make.
They're also incredibly versatile, you can choose to omit the add-ins based on what you've got in the pantry and what your family loves. Just like my famous 100 cookies recipe or my chocolate cornflake biscuits (Afghans), this is another of those go-to recipes that's perfect for stocking biscuit tins and lunchboxes.
I have made the family favorite Cornflake Cookies over and over, and always a tray for friends. This is the BEST RECIPE, THANKYOU
- Lynne
Why You're Going To Love This Recipe
- Super crunchy texture - thanks to the cornflakes mixed through and extra cornflake coating.
- Budget-friendly - made with simple pantry staples, yet gives a generous batch of cookies.
- Quick and easy - just 10 minutes prep and no fancy equipment needed.
- Perfect for lunchboxes - sturdy, not crumbly, and definitely kid-approved!
- Freezer-friendly - great for batch baking and planning ahead.
- Thermomix and conventional - both methods are included.
- Customisable - switch up the add-ins depending on what you have and what you like!
Jump to:
Cornflake Cookie Ingredients
You'll find the full ingredients list in the recipe card, but here are a few key notes to ensure perfect results.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cornflakes - Use fresh, crispy cornflakes (not stale!) for maximum crunch and structure.
- Self-raising flour - Gives the cookies their light texture; if substituting, add baking powder.
- Sultanas (optional) - Add a chewy sweetness that balances the crunch.
- Chocolate chips (optional) - Milk or dark both work beautifully here.
Variations
These cookies are so easy to tweak depending on your taste (or pantry!):
- Gluten-Free - Use gluten-free cornflakes and a good quality GF self-raising flour blend.
- No Sultanas - Swap for dried cranberries or leave out entirely.
- Chocolate Lovers - Double the choc chips or drizzle melted chocolate over cooled cookies.
- Nutty Crunch - Add ¼ cup chopped almonds or macadamias for extra texture and a nutty twist.
How To Make Cornflake Cookies
These cornflake cookies are all about that crunch! No soft or cakey texture here - just irresistibly crisp, golden bites of pure cookie goodness.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cream the mixture: Cream the butter, sugar and vanilla until pale and fluffy.
- Add flour & milk: Stir through the flour, then add the milk and mix on low speed until combined.
- Add extra's: Add the sultanas, chocolate chips and cornflakes to the mixture.
- Gently fold: Fold through add-ins until just combined.
- Roll & coat: Roll tablespoons of mixture into balls, then coat in extra cornflakes.
- Bake: Place onto trays, gently flattening slightly (they will spread).
- Bake for 12-13 minutes or until lightly golden. Cool on trays for 10 minutes before transferring to a wire rack.
Recipe Tips
- Use room temperature butter for a smooth dough.
- You can use a hand beater, food processor, or make quick work even quicker with a Thermomix.
- Don't crush the cornflakes too much - you want that signature crunch.
- Lightly press cookies before baking so they cook evenly, and space evenly - they will spread a little when baking.
- Rotate trays halfway through baking for even colour.
- Let cookies cool on the tray - they firm up as they set.
- Store in an airtight container at room temp for up to 1 week.
- Freeze baked cookies for up to 2 months (thaw at room temp).
- You can also freeze the raw dough balls and bake straight from frozen (add 1-2 minutes extra baking time).
Cornflake Cookies FAQ's
Absolutely! Just leave them out entirely, or swap for another dried fruit such as cranberries.
Yes - just add 1 teaspoon of baking powder to 1 cup of plain flour.
This usually comes down to stale cornflakes or underbaking. Make sure your cornflakes are fresh and bake until lightly golden.
Store in a completely airtight container at room temperature. Exposure to air will soften them.
Yes! These cookies are perfect for baking ahead.
You can also freeze the baked cookies for up to 2 months, or freeze the unbaked dough balls ready to bake whenever you need.
If baking from frozen, simply add an extra 1-2 minutes to the cooking time.
More Lunchbox Cookie Recipes
Looking for more easy, kid-approved treats? Here are some of my favourite lunchbox-friendly cookie recipes that are perfect for busy school days.
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
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.
Notes
- Use room temperature butter for a smooth dough.
- You can use a hand beater, food processor, or make quick work even quicker with a Thermomix.
- You can omit either the sultanas or chocolate chips, if you prefer.
- Don't crush the cornflakes too much - you want that signature crunch.
- Lightly press cookies before baking so they cook evenly, and space evenly - they will spread a little when baking.
- Rotate trays halfway through baking for even colour.
- Let cookies cool on the tray - they firm up as they set.
- Store in an airtight container at room temp for up to 1 week.
- Freeze baked cookies for up to 2 months (thaw at room temp).
- You can also freeze the raw dough balls and bake straight from frozen (add 1-2 minutes extra baking time).
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