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Cornflake Cookies

Cornflake Cookies are chewy cookies packed with coconut, chopped pecans, and crunchy cornflakes. They’re the perfect balance of crispy and chewy. You can’t eat just one!

Cornflake cookies cooling on a wire rack

I honestly thought I’d be working my way through my holiday cookie baking list this week; however, I fell down a rabbit hole.

Have you heard of hot cocoa bombs? I’m sure you have. They seem to be all the rage right now.

Well, I went all in with them this past week. Trying different recipe combos and packaging ideas. I think I 10+ pounds of chocolate in my pantry right now.

Let’s just say I watched more YouTube videos and TikToks than I care to admit, but I finally think I’ve got the process down pretty darn well. So much so, that I text numerous friends telling them how impressed with myself I was.

These things are going for $9 a bomb around here, which is straight up bananas if you think about that the fact that each bomb is only one cup of hot cocoa.

I don’t know that I’ll get around to sharing the recipe with you this month, but maybe in January. I mean, hot cocoa is still a thing in January, right?

In the meantime, I’ll be sharing some delicious cookie recipes starting with these Cornflake Cookies.

Cornflake cookies stacked on a marble platter

THE BEST CORNFLAKE COOKIE RECIPE

Every once in a while, my friend Stephie will send me a recipe from her mom’s old recipe files that she thinks my readers would love. 

When she sent me this Cornflake Cookie recipe, I was immediately obsessed and knew I had to try it out immediately.

Ingredients for cornflake cookies arranged on a marble counter

The base of the recipe reads a lot like my favorite chocolate chip cookie recipe, but instead of adding in chocolate chips, these cookies are packed with rolled oats, coconut, chopped pecans, and cornflakes.

What a combo, right?

I got into the kitchen that weekend and whipped these little babies up and let me tell you – I couldn’t stop eating them. 

Cookie dry ingredients whisked together in a glass mixing bowl on a marble counter

The combo of granulated sugar, brown sugar, and coconut make these cookies chewy. The pecans add crunch, and the cornflakes add a savory crispiness to them.

They’re a delightful combination of flavors and textures that make them impossible to stop eating. In fact, I had to package them up and deliver them to some friends just to get them away from myself. 

Spatula stirring together cookie dough in a metal mixing bowl

And then my friends texted me to say that they couldn’t stop eating them. 

These Cornflake Cookies might not be the prettiest cookies – if you want pretty, try my Snowflake Sugar Cookies – but they’d make an amazing addition to a cookie plate this holiday season.

Rolled oats being added to cookie dough in a metal mixing bowl

HOW TO MAKE CORNFLAKE COOKIES

This recipe comes together like most standard cookie recipes. Use a mixer to cream together the butter and sugars, then add in the egg and vanilla and beat well. 

Beat in flour, baking powder, baking soda, and salt until just combined.

Spatula stirring oats, pecans, coconut, and cornflakes into cookie dough in a metal mixing bowl

Then gently add in all the extra goodies:

  • 1 cup rolled oats
  • 1 cup cornflakes
  • ½ cup sweetened flaked coconut
  • ½ cup coarsely chopped pecans

You might think that the cornflakes will get completely crushed while mixing them into the cookie dough. But it turns out that cornflakes are a lot sturdier than you’d think! They end up holding their shape and crispy texture really well in the cookies.

unbaked cornflake cookie dough portioned onto a parchment lined baking sheet

I like to use a cookie scoop to portion out the Cornflake Cookies onto the baking sheets. Bake the cookies for about 10-12 minutes, or until they’re golden brown and the centers are just set. 

Let them rest for a moment on the cookie sheets before moving them to wire racks to cool completely.

Three cornflake cookies next to a glass of milk with a measuring cup of cornflakes in the background

CAN YOU FREEZE THESE COOKIES?

These cookies will last for 3-4 days in an airtight container at room temperature. 

If you’d like longer-term storage, you could freeze them in airtight freezer bags for up to 2 months.

An even better solution, though, would be to freeze the dough and bake them off as you get a cookie craving! You can learn how to freeze cookie dough from my handy tutorial. 

Hand holding up two halves of a cornflake cookie to show the texture of the cookie

After all, fresh-from-the-oven cookies are pretty much impossible to beat.

Curl up with a plate of these cookies, a cozy blanket, and a feel-good movie this month. It’ll be just about the perfect evening!

Cornflake cookies stacked on a marble platter

Cornflake Cookies

Yield: About 30 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Cornflake Cookies are chewy cookies packed with coconut, chopped pecans, and crunchy cornflakes. They’re the perfect balance of crispy and chewy. You can’t eat just one!

Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • ½ cup firmly packed light brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup rolled oats
  • 1 cup cornflakes
  • ½ cup sweetened flaked coconut
  • ½ cup coarsely chopped pecans

Instructions

  1. Preheat oven to 350° F. Line baking sheets with parchment; set aside.
  2. In a large mixing bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream butter; add the sugars, beating well. Add egg and vanilla; beat well.
  3. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture, beating well. Stir in the oats, cornflakes, coconut, and pecans. 
  4. Use a cookie scoop to drop the dough onto the prepared baking sheets 2 inches apart. Bake for 10-12 minutes. Remove to wire racks to cool completely.

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Nutrition Information
Yield 30 Serving Size 1 cookie
Amount Per Serving Calories 102Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 14mgSodium 61mgCarbohydrates 13gFiber 1gSugar 7gProtein 1g

Did you make this recipe?

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Dawn Canfield

Sunday 4th of July 2021

I make something almost identical to these. Occasionally I use Rice Krispies instead of the cornflakes. Sometimes I'll even add some chopped dried cranberries to them. No matter what you use, these cookies are delicious.

Jamie

Thursday 8th of July 2021

Love the idea of the Rice Krispies!

jo

Thursday 10th of June 2021

Hi, is there a substitute i can use to replace the coconuts and rolled oats?

Jamie

Wednesday 16th of June 2021

Hi Jo- Unfortunately, I don't have a substitute for either of those ingredients. -Jamie

Cynthia

Sunday 27th of December 2020

The cornflake cookies were a HUGE it at our home. It is a repeat performance very often. Wonderful recipe. Thanks for sharing..

Jamie

Tuesday 5th of January 2021

So glad to hear you enjoyed the recipe, Cynthia! Thanks so much for stopping by and leaving your feedback. -Jamie

Sandra

Saturday 26th of December 2020

hi I omitted the white sugar and cut the brown to 1/4 cup what else do I need to do ? My cookies would NOT stick together I baked in a cake pan & now have a pan of crumbs !

Truffles

Saturday 23rd of January 2021

@Sandra, To get your cookies to stick together, you’ll only need to add 1/2 cup sugar and 1/4 cup brown sugar into the recipe. That should work perfectly!

Jamie

Tuesday 5th of January 2021

Hi Sandra- I'm sorry I am not of more help, but this recipe as written comes together. I have not tried your substitutions, so I can't really troubleshoot. -Jamie

P.Damm

Monday 14th of December 2020

Do not have a cookie scoop, what is another measurement? Thank you.

Jamie

Friday 18th of December 2020

My medium cookie scoops hold 1.5 tablespoons of cookie dough. I hope this helps. -Jamie

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