Delightfully crunchy corn flake cookies, made from scratch. An old-fashioned Australian recipe, they feature a buttery cookie batter, loaded with Corn Flakes and chocolate chips (or juicy sultanas) and baked to golden perfection. They are the perfect combination of crispy and chewy; it’s impossible to stop at just one!
Why you’ll love this recipe
- Quick and easy – everything gets mixed together in one bowl with just 10 minutes hands-on time. They’ll be ready to eat in 25 minutes!
- Pantry staples – they contain only 7 ingredients, all of them common pantry staples that you’ll most likely have on-hand.
- Affordable – you can make a batch for only a few dollars, perfect for lunchboxes or filling the cookie jar!
- Freezer friendly – make a batch (or two) and keep them for an easy snack or last-minute treat for unexpected guests.
- An Australian retro favourite – an ultra-crunchy exterior and chewy centre, they are perfect for a morning or afternoon treat with a cup of tea or a cold glass of milk.
Need some more afternoon treat ideas? These easy jam drop biscuits or old-fashioned hedgehog slice are quick, easy and delicious!
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. This photo is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Corn Flakes – the star ingredient! Corn Flakes are added to the cookie batter and also used to coat the cookies before baking, to make them extra crispy and crunchy. I use Kellogg’s Corn Flakes, but you can use any brand of flaked corn cereal available in your region. You will need 1 cup for the cookies and about 1 ½ cups extra, for rolling.
- Butter – adds flavour, structure and helps the cookies to spread. Use real, unsalted butter and make sure it is properly softened to room temperature before starting.
- Self-raising flour – for structure. Self-raising flour gives the cookies a little rise and fluffiness. Sift it first, for best results. *If you don’t have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to every 1 cup of plain flour and mixing them together.
- Caster sugar – adds sweetness and helps the cookies to spread. Use superfine caster sugar rather than granulated sugar.
- Egg – one large egg at room temperature helps to give the cookies a chewy centre. It also adds richness, tenderness and binds the cookie dough.
- Chocolate chips – use baking chocolate chips from the baking aisle in the supermarket. I add dark chocolate baking chips to mine, but you can swap for milk or white chocolate. Traditionally, sultanas are added to corn flake biscuits and you can certainly swap the chocolate for equal quantities of juicy sultanas, if preferred.
Step by step instructions
1. Cream the butter and sugar – using electric beaters, beat the butter and sugar together until soft, pale and fluffy.
2. Beat in the egg and vanilla – until combined and fluffy.
3. Add the dry ingredients – add the sifted flour, chocolate chips and chocolate chips (or sultanas) and mix until just combined.
4. Roll – simply scoop large tablespoons of the cookie dough into 12 evenly-sized balls and roll them in a bowl of lightly crushed corn flakes until coated.
5. Bake – bake 12 cookies for around 14-16 minutes, until they have spread and become lightly golden around the edges and slightly set on top.
Expert tips
- If you don’t have electric beaters, the butter and sugar can be creamed by hand-beating with a wooden spoon instead. Just make sure the butter is softened to room temperature first.
- The cookies will spread as they bake, so place them on the tray at least 4-5cm apart or they will merge together.
- They will be soft and fragile when first removed from the oven. Let them sit on the tray for 2-3 minutes before transferring to a wire rack to firm up (5-10 minutes).
- Add-ins – while traditionally chocolate chips or sultanas are added to the cookie dough, you can swap for chopped pecans, butterscotch pieces, shredded coconut or any of your preferred fillings in equal quantities.
- Don’t place the cookie dough balls onto a hot baking tray. This will cause the cookies to spread too quickly and too far. When baking in batches, let the trays cool to room temperature in between.
- Measure the ingredients accurately for best results. Weigh the flour on a set of kitchen scales or fluff, spoon and level it into the cup with a knife.
- Don’t overmix the cookie dough. Cream the butter and sugar only until fluffy and mix in the dry ingredients only until everything is just combined. Whipping too much air into the cookies will cause them to collapse as they bake.
- For even baking, try to keep the balls of dough the same size.
- This recipe can be easily multiplied to make a double batch. Just press the ‘2x’ button in the recipe card below to increase the quantities.
FAQs
Corn flake biscuits will keep in an airtight container at room temperature for up to 7 days.
You can freeze these cookies in an airtight container or freezer bag for up to 3 months.
Cooking times can vary depending on the oven used, as well as the size of the cookies. These cookies are done when they have a firm golden edge or bottom and appear puffed and slightly set on top. They should take around 14 minutes in the oven, but keep an eye on them to prevent overbaking. If the edges become dark brown, they have been overbaked. If the edges aren’t golden and the tops appear wet or shiny, bake them for a little longer.
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Crunchy Corn Flake Cookies
Ingredients
- 125 grams unsalted butter softened at room temperature.
- ⅔ cup caster sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla bean paste
- 125 grams self-raising flour sifted (1 cup).
- pinch salt optional
- ⅔ cup chocolate baking chips or swap for sultanas
- 1 cup Corn Flakes
To coat
- 1 ½ cups extra Corn Flakes for rolling
Instructions
- Pre-heat oven to 180°C/356 F (160°C fan-forced). Line 2 flat baking trays with baking paper.
- Place the room-temperature butter and caster sugar in a mixing bowl and, using electric beaters (or a wooden spoon), beat until pale and fluffy (2-3 minutes).
- Add the egg and vanilla and continue to beat until combined and fluffy.
- Add the sifted self-raising flour, a pinch of salt (optional), chocolate chips (or sultanas) and Corn Flakes and stir until just combined and the dough is slightly sticky.
- Place the extra corn flakes into a bowl and lightly crush them with your hands.
- Scoop heaped tablespoons of the dough into balls of even size (12 total) and roll them in the extra corn flakes, until completely coated.
- Place the balls onto the lined baking trays, at least 4-5cm apart (they will spread!).
- Bake for 14-16 minutes, or until lightly golden and firm around the edges and puffed and slightly set in the middle.
- Remove from the oven and allow the cookies to sit on the trays for 2-3 minutes before transferring to a wire rack to firm up.
Video
Notes
- If you don’t have electric beaters, the butter and sugar can be creamed by hand-beating with a wooden spoon instead. Just make sure the butter is softened to room temperature first.
- The cookies will spread as they bake, so place them on the tray at least 4-5cm apart.
- They will be soft and fragile when first removed from the oven. Let them sit on the tray for 2-3 minutes before transferring to a wire rack to firm up (5-10 minutes).
- Add-ins – while traditionally chocolate chips or sultanas are added to the cookie dough, you can also add pecans, butterscotch pieces, shredded coconut or any of your preferred fillings in equal quantities.
- Don’t place the cookie dough balls onto a hot baking tray. This will cause the cookies to spread too quickly and too far. When baking in batches, let the trays cool to room temperature in between.
- Measure the ingredients accurately for best results. Weigh the flour on a set of kitchen scales or fluff, spoon and level it into the cup with a knife.
- Don’t overmix the cookie dough. Cream the butter and sugar only until fluffy and only mix in the dry ingredients until everything is just combined. Whipping too much air into the cookies will cause them to collapse as they bake.
- For even baking, try to keep the balls of dough the same size.
- This recipe can be easily multiplied to make a double batch. Just press the ‘2x’ button in the recipe card below to increase the quantities.
- Storage; they will keep in an airtight container at room temperature for up to 7 days.
- Freezing; you can freeze these cookies in an airtight container or freezer bag for up to 3 months.
- Please note that the nutrition information is based on the dough being divided into 12 cookies, with one cookie being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the cookies.
- This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Helen Brown says
Great biscuits, will be written down in my recipe book as a favourite. Delicious.