Crunchy and sweet – these easy cornflake cookies are absolutely perfection! These cornflake cookies without corn syrup are rolled in crunchy cereal and have a soft and chewy center. If you’re craving breakfast in one delicious little bite these are the cookies to try!
😋 Taste and features
- Crunchy on the outside, soft on the inside
- Full of cereal-milk flavor due to the malted milk powder
- Perfect to take as a on-the-go breakfast
🛒 Ingredient notes
- Butter: Butter spreads less than oil and gives your cookies additional flavor!
- Malted Milk Powder: This adds additional depth and sweetness to these cookies.
- Corn Flake Cereal: If you buy one with sugar don’t add the additional sugar (unless you like it extra sweet) I bought plain cornflake cereal so I added a bit of sugar to round out the cookie!
🗒️ Instructions
Before you start: Heat oven to 350 degrees F and place parchment paper on a cookie pan.
Step 1. Mix flour, baking soda, baking powder, malted milk powder and in a bowl and set aside.
Step 2. Put cornflake cereal and sugar in a ziplock bag and crush them together.
Step 3. Cream room temperature unsalted butter, brown sugar and granulated sugar in a mixer on medium for 3 minutes until light and fluffy.
Step 4. Add dry ingredients into the creamed butter mixture and mix till combined.
Step 5. Form 10 cookie balls and press them in the cornflake coating. If you’re having trouble you can place the mixture in the fridge for 15 minutes before rolling them into balls.
Step 6. Bake for 10-13 minutes until cookies are done!
👩🍳 Top tips
- Room Temperature Ingredients: Use room temperature butter and eggs for the fluffiest and soft cookies!
- Pull out of oven when they’re soft: The cookies don’t look done when you pull them out of the oven but once they cool they’ll harden up. No one ever complained about soft cookies!
- Use Malted Milk Powder: Malted milk powder adds depth and an umami flavor to these cookies.
💡 Variations
- Mix in chocolate chips into the batter.
- Mix in 3 tbsp of peanut butter but note the cookies will spread more due to the fat in the peanut butter.
🤔 Substitutions
- Swap plain cornflake cereal with frosted flake cereal for a sweeter cookie.
🧺 Storage tips
- Room Temperature: Store at room temperature wrapped in an an airtight container for up to 3 days.
- Fridge: Cool cookies completely and store them in an airtight container for up to 1 week.
- Freezer: Roll cookie dough into individual balls before placing them in an airtight container or freezer safe bag. Don’t press crushed cereal mixture on the cookies as it will get soggy in the freezer. The cookie dough will be good for 3 months but note the date of when it was made on the container! Thaw cookie dough for 20-30 minutes and then press cornflake mixture on the outside before baking.
🙋 Frequently asked questions
What does malted milk powder do in baking?
Malted milk powder adds an additional creamy, milky and rich depth of flavor to any recipe and adds a perfect touch to these cookies! You want to make sure you are purchasing malted milk powder and not evaporated milk or powdered milk. You should be able to find this in the supermarket in the aisle for cocoa powder and milk alternatives.
🔎 Related recipes
Love cookies as much as me? These are my top 3 favorite cookie recipes on my blog!
The Best Miso Chocolate Chip Cookies
Brownie Peanut Butter Sandwich Cookies
📖 Recipe
Best Cornflake Cookies
Ingredients
Corn Flake Cookies
- 8 tbsp Unsalted Butter (113 Grams / 1 Stick)
- 1/2 Cup Brown Sugar (100 Grams)
- 1/2 Cup Granulated Sugar (100 Grams)
- 1 1/2 Cup All Purpose Flour (180 Grams)
- 1/4 Cup Malted Milk Powder (46 Grams)
- 1/4 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
Corn Flake Cereal Cookie Coating
- 1 Cup Corn Flake Cereal
- 3 tbsp Granulated Sugar
Instructions
- Heat oven to 350 F and place parchment paper on a cookie pan.
- Mix flour, baking soda, baking powder, malted milk powder and in a bowl and set aside.
- Put cornflake cereal and sugar in a ziplock bag and crush them into small pieces. Then put mixture in a small bowl.
- Cream room temperature unsalted butter, brown sugar and granulated sugar in a mixer on medium for 3 minutes until light and fluffy.
- Add dry ingredients into the creamed butter mixture and mix till combined.
- Form 10 cookie balls and then press them into the cornflake coating so that they cookie is completely covered!
- Bake for 10-13 minutes and take out. Cookies should be slightly soft when you pull them out but will harden as they cool!
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