Crunchy Chocolate Chip Cornflake Cookies

by Katrina - The Organised Housewife

This Crunchy Chocolate Chip Cornflake Cookie recipe makes 30 freezeable cookies. It’s ideal to bake on the weekend for snacks throughout the week.

I starting making these delicious crunchy chocolate chip cornflake cookies for the kids as an after school snack. They always gave them the thumbs up, which was a good thing! This recipe made 30 cookies so I placed the left overs in the freezer for the kids lunch boxes.

This is another recipe that reminds me of my Nan. She made them often as I think they were one of my Pop’s favourites. In my recipe, I add a few chocolate chips, however she just used sultanas.

I rolled a heaped tablespoon of mixture into balls, which made good size biscuits. You can make them as big or small as you like, just keep an eye on them during the cooking process.



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Crunchy Chocolate Chip Cornflake Cookies

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4.3 from 3 reviews

  • Author: Kat
  • Total Time: 30 mins
  • Yield: 30 1x


  • 250g butter, room temperature
  • 1 cup castor sugar
  • 1 1/2 tsp vanilla essence
  • 3 eggs
  • 2 1/4 cup self-raising flour
  • 1 cup dark chocolate chips
  • 1/2 cup sultanas
  • 1/2 cup coconut
  • 3 cup cornflakes, lightly crushed
  • 23 cups cornflakes, extra (not crushed)


  1. Preheat oven to 180°C, fan forced.
  2. Line two baking tray with baking paper or silicone mat.
  3. Cream butter and sugar until pale and fluffy.
  4. Add vanilla and eggs, gently beat together.
  5. Fold flour through mixture, until well combined.
  6. Add crushed cornflakes, chocolate chips, coconut and sultanas, stir gently.
  7. Roll a heaped tablespoon of mixture into a ball, then roll through extra cornflakes, flatten slightly.
  8. Bake in oven for 10-15 minutes or until golden.
  9. Rest on pan for 5 minutes, turn onto a wire rack to cool completely.


These cookies can be frozen

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Cookies



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