Get the Recipe:
Cornflake Cookies
This easy recipe for cornflake cookies has crispy cereal folded into the dough for a subtle toasted corn flavor and irresistible crunch.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) firmly packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (56 g) corn flakes, lightly crushed
- 1/2 cup chopped nuts, such as pecans, walnuts, or almonds*
- 1/2 cup chopped dried apricots*
Recommended Products
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Gently fold in the corn flakes, nuts, and apricots.
- Using about a tablespoonful of dough at a time, roll the dough into balls and place onto the prepared baking sheet, leaving about 2 inches between the cookies.
- Bake one pan at a time for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- *Other add-in options: toasted coconut, other dried fruit, butterscotch chips, peanut butter chips
- Store in an airtight container at room temperature up to a week.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
