Crunchy Corn Flake Cookies

5 from 5 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Dessert, Snack

Cuisine: Australian

Servings:

Calories: 229kcal

Author: Andrea Geddes

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.

Nutrition