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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 15 votes
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Course: sweets
Cuisine: American, Australian recipe, western
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 20 cookies
Calories: 135kcal

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

Ingredients

  • 125 g butter softened
  • 150 g (⅔ cup) caster sugar superfine sugar
  • 2 tsp 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. 

Video

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