Chocolate Chip & Sultana Cornflake Cookies

Sweet, crunchy and chewy chocolate chip & sultana cornflake cookies… the perfect lunchbox recipe or cookie tin filler. Quick, easy and kid-approved!

A stack of 5 cornflake cookies with chocolate chips and sultanas on a white plate.

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 chocolate chip and sultana cornflake cookies on a black plate.

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!
The ingredients for cornflake cookies with sultanas and chocolate chips in individual bowls.

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

Butter, sugar and vanilla extract in a bowl on a marble bench.
Creamed butter and sugar in a white mixing bowl.

Step 2 – Add the Flour

Add the sifted self-raising flour

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

Step 3 – Add the milk

Mix on low speed until combined.

Milk being poured into a mixing bowl of creamed cookie mixture.

Step 4 – Mix The Add-Ins

Mix through the cornflakes, chocolate chips and sultanas until combined.

Chocolate chips, sultanas and cornflakes being added to a white mixing bowl.
Cornflake, sultana and chocolate chip cookie mixture in a bowl..

Step 5 – Roll

Roll the cookies into balls and coat in extra cornflakes (for extra crunchiness!).

A cookie being rolled in cornflakes.

Step 6 – Bake

Bake in the oven for 13 minutes or until crunchy and lightly golden.

Cookies rolled in cornflakes on a baking tray.

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.

A half-eaten cornflake cookie with chocolate chips and sultanas on a black plate.

More Lunch Box Recipes

And while we’re chatting all things lunch box recipes.. check out these yummy favourite recipes!

115+ recipes that are perfect for filling up the littlest people’s lunch boxes!

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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 12 votes
Print Pin Rate
Course: sweets
Cuisine: American, Australian recipe, western
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 optional
  • 55 g (1/3 cup) chocolate chips optional
  • 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 above).
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.
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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30 Comments
  1. SLing says:

    Would like to try making. How long can these cookies be kept? Thought of making them as gifts for thanksgiving.

    1. Lucy says:

      Hi there, these will last in an airtight container for up to 1 week. xx

  2. Margo Orsatti says:

    5 stars
    So good made them again within a week

    1. Lucy says:

      Oh that’s awesome! Thank you!

  3. Lynne says:

    5 stars
    I have made the Family Favorite
    Cornflake Cookies
    Over and over always a tray for friends
    This is the BEST RECIPE
    THANKYOU

    1. Lucy says:

      Oh that’s absolutely fantastic! Thank you so much!

  4. Carmen Nayar says:

    How much baking powder needs to be added if not using self raising flour?

    1. Lucy says:

      1 teaspoon to every 1 cup plain flour

  5. Vanessa says:

    Hi! Can i ask if this recipe is more of a crunchy cookie or chewie one? I am looking to make a crunchy cookie that can retain its crunch for a few days. :))

    Appreciate the answer!

    1. Lucy says:

      Hi Vanessa, these are quite crunchy (particularly on the outside) but a little softer/chewier on the inside. You can always look them slightly longer if you’d like more crunch!

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