Recipe: Cornflake Cookies

Kinderling News & Features

Here’s my recipe for a favourite childhood recipe – Cornflake Cookies. I can still remember the first time I saw one of these, thinking how strange it was to see breakfast cereal in a biscuit.  My Nan used to make these for us on special occasions, and there was something about the crispy cornflakes scattered throughout the buttery biscuit that I just couldn’t resist.

My version is a little different to my Nan’s, I like to be a little naughty and add chocolate chips – because chocolate can only make everything better right?!?!  These biscuits are incredibly moreish, just try and stop at only one!

Cornflake Cookies


  • 125 butter – softened
  • 3/4 cup of caster sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1/4 cup of currants
  • 1/4 cup of chocolate chips
  • 1 cup of desiccated coconut
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 2 cups of plain flour
  • 3 cups of cornflakes


  • Preheat oven to 180 degrees and line two baking trays with baking paper.
  • Using an electric mixer, cream the butter and sugar until light and fluffy.  Add the eggs, one at a time and mix well between each addition.  Add the vanilla essence and beat until combined.
  • Transfer the mixture to a large bowl and stir through the currants, coconut and chocolate chips.
  • Fold through the sifted bicarbonate of soda, baking powder and flour with a metal spoon and stir until the mixture is almost smooth.
  • Add one cup of the cornflakes to the mixture and gently combine.
  • Pour the remaining two cups of cornflakes onto a plate and drop tablespoons of the biscuit mixture onto it, rolling into the cornflakes.
  • Gently place on the trays, allowing room to spread. Bake for 15 minutes or until crisp and golden.

Republished with permission from Create Bake Make.