Crunchy Chocolate Chip & Sultana Cornflake Cookies

Our Crunchy Chocolate Chip & Sultana Cornflake Cookies are the perfect lunchbox recipe. They’re quick, easy and kid-approved!

These Crunchy Chocolate Chip & Sultana Cornflake Cookies are the perfect lunchbox recipe. They're quick, easy and a guaranteed winner!

Hands up if you love cookies and biscuits?? Me too!!! You’ve come to the right place if you’re after:

…. because these Cornflake Cookies are all of those things (and sooooo much more!). 

Three cornflake biscuits on a plate.

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 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)
  • 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 homebred works just as well!

The ingredients for cornflake cookies with sultanas and chocolate chips.

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

Cream the butter, sugar and vanilla extract

Butter, sugar and vanilla extract in a bowl.

Creamed butter and sugar in a mixing bowl.

Add self-raising flour

Flour added to a mixing bowl of creamed butter and sugar.

Add milk

Milk being poured into a mixing bowl of creamed butter and sugar.

Mix through cornflakes, chocolate chips and sultanas

Chocolate chips, sultanas and cornflakes being added to a mixing bowl.

Cornflake, sultana and chocolate chip cookies.

Roll the cookies into balls and coat in extra cornflakes

A cookie being rolled in crushed cornflakes.

Cookies rolled in crushed cornflakes on a baking tray.

Tips For Making Cornflake Cookies

  • If you prefer, you can omit one or either 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 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
  • Place the cookies a few centimetres apart on the baking trays (as they spread when cooked)
  • Store the cornflake cookies in an airtight container at room temperature for up to 1 week or freeze for up to 2 months

A half-eaten cornflake cookie.

More School Lunch Box Recipes

And while we’re chatting all things lunch box recipes.. check out these yummy favourite recipes of mine! 115+ recipes that are perfect for filling up the littlest peoples lunch boxes!

A collage of school lunch box snack recipes for kids.

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These Crunchy Chocolate Chip & Sultana Cornflake Cookies are the perfect lunchbox recipe. They're quick, easy and a guaranteed winner!

Crunchy Chocolate Chip & Sultana Cornflake Cookies

These Crunchy Chocolate Chip & Sultana Cornflake Cookies are the perfect lunchbox recipe. They're quick, easy and kid-approved!
5 from 11 votes
Print Pin Rate
Course: sweets
Cuisine: Biscuits/Cookies
Keyword: cornflake cookies
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 20 cookies
Calories: 135kcal

Ingredients

  • 125 g butter softened
  • 150 g (2/3 cup) caster sugar superfine sugar
  • 2 tsp vanilla extract
  • 165 g (1 1/4 cups) self raising flour
  • 2 tbs milk
  • 55 g (1/3 cup) sultanas
  • 55 g (1/3 cup) chocolate chips
  • 1 1/2 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

RECIPE NOTES & TIPS
If you prefer, you can omit one or either 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 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.
Place the cookies a few centimetres apart on the baking trays (as they spread when cooked).
Store the cornflake cookies in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.

Nutrition

Calories: 135kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 63mg | Potassium: 34mg | Fiber: 0g | Sugar: 11g | Vitamin A: 200IU | Vitamin C: 0.5mg | Calcium: 9mg | Iron: 0.8mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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26 Comments
  1. Vanessa says:

    Hi! Can I then check if I can substitute self-raising flour for all-purpose flour? :))

    1. Lucy says:

      Hi Vanessa, if you do, you’ll need to add 1 tsp of baking powder per cup of plain flour. xx

  2. Vanessa says:

    5 stars
    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. :))

    1. Lucy says:

      Oh my goodness!!!! Thank you so much! You’ve absolutely made my day!!! I’m thrilled that you liked them 🙂

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