Chewy Chocolate Chip Cornflake Cookies – A Fun Twist on a Classic Treat
If you’re a fan of classic chocolate chip cookies but want to shake things up with a unique texture and flavor, these Chewy Chocolate Chip Cornflake Cookies are the perfect recipe to try. This delightful version combines all the cozy, buttery goodness of traditional cookies with the unexpected crunch of cornflakes and the chewiness of old-fashioned oats. The result? A cookie that’s crispy on the outside, soft in the center, and bursting with texture in every bite.
Whether you’re baking for a family gathering, a school event, or simply craving something sweet and nostalgic, these cookies are easy to make and sure to become a new favorite. Best of all, they store beautifully and can be customized with different mix-ins. It’s time to level up your chocolate chip cookie game — let’s get baking!
Why You’ll Love These Cookies
- Incredible Texture: Each cookie boasts a chewy center with crispy edges thanks to the oats and cornflakes.
- One-Bowl Dough: No complicated steps — just quick, simple mixing.
- Perfect Make-Ahead Treat: Stays delicious for days and is great for gifting or snacking.
- Customizable: Swap out chocolate chips for white chocolate, nuts, dried fruit, or butterscotch chips.
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- 1 cup plain cornflakes
- ¾ cup semi-sweet chocolate chips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy removal and cleanup.
2. Cream Butter and Sugars
In a stand mixer or large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2–3 minutes, or until the mixture is light, fluffy, and well combined.
3. Add Egg and Vanilla
Add the egg and vanilla extract to the bowl. Mix on low speed just until the egg is fully incorporated and the mixture looks smooth and glossy.
4. Add Dry Ingredients
Sprinkle in the baking soda, baking powder, and salt, then mix briefly. Add the flour and oats, stirring on low speed until just combined. Be careful not to overmix — this keeps the cookies tender.
5. Fold in Mix-Ins
Gently fold in the cornflakes and chocolate chips using a spatula or your hands. Stir just until evenly distributed to avoid crushing the cornflakes.
6. Scoop and Bake
Using a 2-tablespoon cookie scoop or spoon, portion out the dough onto the lined baking sheets, leaving about 2 inches of space between each cookie.
Bake for 8–9 minutes, or until the edges start to turn golden brown. The centers may still look soft — this is okay, as they will firm up while cooling.
7. Cool and Serve
Let the cookies rest on the baking sheets for 2–3 minutes, then transfer them to a wire rack to finish cooling. Enjoy warm or at room temperature.
Tips and Variations
- For extra flavor, toast the oats lightly in a skillet before mixing them into the dough.
- Substitute chocolate chips with butterscotch chips, toffee bits, or white chocolate chips for a fun twist.
- Want more crunch? Add a handful of chopped nuts like pecans or almonds.
- For best texture, avoid crushing the cornflakes too much while mixing.
Storage and Freezing
- Room Temperature: Store in an airtight container for up to 4 days. Note that the cornflakes lose their crispness after the first day or two.
- Freezing: After cooling, freeze in a single layer, then transfer to a freezer-safe bag. Thaw at room temperature when ready to serve.
- Make-Ahead Tip: Scoop and freeze unbaked cookie dough balls, then bake from frozen — just add 2–3 extra minutes to the baking time.
Baking for a Crowd?
This recipe doubles beautifully if you’re making cookies for a party or gifting. Simply double all ingredients and work in batches.