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.
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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).
Lynne says
Your recipe is my Absolute go too
my husband's FAVORITE.
Lucy says
Thank you so much!!
Julianne says
Made these today, they are delicious, I didn’t roll mine in extra cornflakes and they are wonderful, great quick recipe
Lucy says
Yay! Thank you! xxx
Annette says
Turned out great! Delicious! Love the crunch of the cornflakes.
Kirsty says
I made these today and they were an epic fail 🙁 I followed the recipe exactly but mine spread so thin and consequently burned. They look absolutely nothing like the fluffy high biscuits in your picture. I’m normally an excellent baker so not sure what went wrong
Lucy Mathieson says
Hi Kirsty, I'm sorry your cookies didn't turn out! Definitely try reducing the oven temp next time and moving them to a rack further away from the heat source. If you notice that they're browning too quickly, take them out a couple of minutes earlier. In terms of the spreading, this will be due to the mixture being warm when it's placed into the oven (especially if you made them on a hot day). Try chilling the dough in the fridge before baking as this will help to prevent spreading. Hope that helps! xx
Kyla Firman says
I just made these and had the same trouble as Kirsty I’m not sure if the dough was too warm upon putting the cookies into the oven (it’s currently 9 degrees outside so a warm day can’t be a factor). Could I have mixed for too long to get a fluffy butter/sugar mix?
Next time I’ll try leaving the dough in the fridge beforehand.
Rosemary says
The recipe should perhaps contain an egg
Lucy says
Hi Rosemary, this recipe doesn't require any eggs xx
Gwen says
These are delicious! Made them today for a morning tea and came home with an empty container. The ladies loved them.
Lucy Mathieson says
Yay!!! That's fantastic!