Chocolate Chip Cornflake Cookies – These cookies are incredibly thick, soft, chewy, and slightly crispy. The cornflakes gives these cookies extra chewiness!

Chocolate Chip Cornflake Cookies | marshasbakingaddiction.com @marshasbakeblog

No pumpkin in sight today. 😉 Instead, today I bring you my totally irresistible Chocolate Chip Cornflake Cookies. Yup. Irresistible. These cookies have now become one of my family’s (and mine!) favourite. These have everything I could ever want in a cookie. They’re ultra thick, incredibly chewy (a little help from the cornflakes), and oh so slightly crispy on the outside. Perfection!

Chocolate Chip Cornflake Cookies | marshasbakingaddiction.com @marshasbakeblog

Chocolate Chip Cornflake Cookies | marshasbakingaddiction.com @marshasbakeblog

My brother, Murray, likes to try everything I make, and give a proper ‘review’ on them, whether that be positive or negative, haha! Well, he absolutely LOVED these cookies (Yay!). He loved how soft they were, yet so chewy at the same time. He also loved how they were slightly crispy on the outside, too. My boyfriend helped taste-test, too – I believe he had two cookies before I even took the photos!

Chocolate Chip Cornflake Cookies | marshasbakingaddiction.com @marshasbakeblog

Chocolate Chip Cornflake Cookies | marshasbakingaddiction.com @marshasbakeblog

Because these cookies are loaded with chocolate chips and cornflakes, they won’t spread much in the oven, meaning you’ll have these scrumptiously thick cookies to enjoy. These cookies require no creaming method, and no chilling time, which means you can have these cookies sooner!

If you’re planning to make these cookies ahead of time, you can store the cookie dough balls, covered, in the fridge for up to 5 days, or you can freeze them for up to 3 months. Bake from frozen for an extra minute.

Chocolate Chip Cornflake Cookies | marshasbakingaddiction.com @marshasbakeblog

Chocolate Chip Cornflake Cookies | marshasbakingaddiction.com @marshasbakeblog

I made the cornflakes extra flavourful and crispy by mixing them with a little malt powder, sugar, and melted butter, and baking them for about 15 minutes. That’s what gives these cookies that extra chewiness, and I love it!

Chocolate Chip Cornflake Cookies | marshasbakingaddiction.com @marshasbakeblog

Chocolate Chip Cornflake Cookies | marshasbakingaddiction.com @marshasbakeblog

One thing I love about these cookies is that you can really taste the cornflakes. They’re not just for chewiness, but they add another flavour that pairs wonderfully with the cookies. Make these the cookies you bake next, you won’t be disappointed – I promise.

Chocolate Chip Cornflake Cookies | marshasbakingaddiction.com @marshasbakeblog

Enjoy!

Yield: 25 cookies

Chocolate Chip Cornflake Cookies

These cookies are incredibly thick, soft, chewy, and slightly crispy. The cornflakes gives these cookies extra chewiness!

25 minPrep Time

20 minCook Time

45 minTotal Time

Save Recipe

Ingredients

    For the Cornflakes
  • 3.5oz (100g) cornflakes
  • 1/4 cup (30g) malt powder
  • 2 tablespoons caster/granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup (56g) unsalted butter, melted
  • For the Cookies
  • 2 cups (250g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup (175g) chocolate chips (and some extra for topping)

Instructions

    For the Cornflakes
  1. Preheat the oven to 180C/350F/Gas 4, and line 2 baking trays with parchment paper. Set aside.
  2. Roughly crush the cornflakes into smaller pieces, then stir in the malt powder, sugars, and salt. Add the melted butter and mix well. Spread the cornflakes out into a thin layer onto one of the prepared baking trays, and bake for 10 - 15 minutes until crispy and golden. Let cool completely.
  3. For the Cookies
  4. Whisk together the flour, baking powder, cornflour, baking soda, and salt. Set aside.
  5. Whisk together the butter and sugar until combined. Add the egg, egg yolk, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips and cornflakes.
  6. Roll the dough into 1.5oz balls, about 25 balls, place on the prepared baking tray, and press the extra chocolate chips on top. Bake for 10 - 12 minutes. Do not over-bake. Allow to cool on the baking tray for 10 - 15 minutes before transferring to a wire rack to cool completely.
  7. Once cooled, drizzle with melted chocolate if desired.

Notes

Cookies stay fresh covered at room temperature for up to 1 week.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.

6.6.15
http://marshasbakingaddiction.com/chocolate-chip-cornflake-cookies/

Chocolate Chip Cornflake Cookies | marshasbakingaddiction.com @marshasbakeblog

Chocolate Chip Cornflake Cookies | marshasbakingaddiction.com @marshasbakeblog

Chocolate Chip Cornflake Cookies | marshasbakingaddiction.com @marshasbakeblog

27 Comments

27 comments on “Chocolate Chip Cornflake Cookies”

  1. These cookies are gorgeous! I love how thick they are — and adding cornflakes to them for extra crunch! I’ve been known to add rice krispies to mine so we’re not too far off. As always, your pictures are beautiful!

  2. I love this twist on a classic chocolate chip cookie! I’m all about texture and I’m sure those cornflakes add a fun crunch. Your photos are gorgeous and the cookies look mouthwateringly delicious!

  3. I/m sorry. I asked this question earlier today; but did not see the box to check off to receive a follow-up email reply. I would like to also know how much I love your blog and recipes! You do an OUTSTANDING website.

  4. Thick, chewy AND crispy?? I’m swooning, naturally. I love that Murray insists on helping you “review” your cookies. Erm… any slots open for some taste “reviewing??” I could help ya. 😉 😉 And I don’t even know how your boyfriend was able to stop at two. That’s some admirable self control! Hehe. Another fantastic recipe, Marsha! Hope you’re having an awesome start to the week. xo

  5. Hi Marsha! your photography is awesome and almost feels like you “are right there” in the pictures. These cookies looks so worthy to try them . Thanks 🙂

  6. sorry Marsha but I have one crucial question because as I mentioned to you that I am making this recipe, but you only say add the egg do you mean both the egg and the egg yolk or is it just one?

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