Best 20 Cornflake Cookies Recipes

CHRISTMAS CORNFLAKE WREATH COOKIES

Steps:

• Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn't have a microwave.)
• Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
• Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.

CORNFLAKE-CHOCOLATE CHIP-MARSHMALLOW COOKIES

Steps:

• Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
• Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
• With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
• Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
• Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
• Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.

CORNFLAKE CHOCOLATE CHIP COOKIES

Steps:

• Beat butter and sugar together.
• Add egg and vanilla.
• Combine flour and baking soda.
• Gradually beat flour mixture into butter mixture.
• Stir in cornflakes and chocolate chips.
• Drop by rounded tablespoons onto ungreased cookie sheet.
• Bake at 350° for 11-15 minutes.
• Cool on wire rack.

NO-BAKE CORNFLAKE COOKIES

Steps:

• Combine cornflakes, coconut and pecans; set aside. In a small heavy saucepan, combine remaining ingredients. Cook, stirring constantly, over medium heat until a candy thermometer reads 240° (soft-ball stage). Add syrup mixture to dry ingredients; stir well. Drop by tablespoonfuls onto waxed paper. Let stand until set.

HOLIDAY CORNFLAKE COOKIES

Steps:

• In a 6-qt. stockpot, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat., Fold in cornflakes. Working quickly, fill 16 greased muffin cups two-thirds full. Using the end of a wooden spoon, make holes in centers to resemble wreaths. Decorate immediately with Red Hots and sprinkles.

CORNFLAKE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter and the sugar together until light and fluffy. Add the egg and cream again.
• Mix in the flour, baking powder and mixed fruits or dried raisins. Mix until well combined.
• Roll teaspoonfuls of dough into lightly crushed corn flakes. Place cookies 2 inches apart on a parchment lined baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.

COCONUT-CORNFLAKE COOKIES

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Beat egg whites until stiff (the egg whites not your arm).
• Stir in sugar, salt and vanilla.
• Blend coconut and corn flakes and add to egg white mixture.
• Drop on ungreased parchment paper. Bake for 15-18 minutes.

BABY BOOMER CORNFLAKE COCONUT COOKIES

Steps:

• Preheat oven to 375°.
• Cream shortening and sugars.
• Add egg and vanilla and combine.
• In a separate bowl, sift together the dry ingredients.
• Add the dry to the creamed mixture and stir well.
• Add the coconut, cornflakes, walnuts and combine (hands help).
• Drop by teaspoon on cookie sheet.
• Press fairly flat with fork dipped often in cold water.
• Bake 7-8 minutes.

CORNFLAKE CHOCKY ROCKS (CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and sugar until light and creamy.
• Add eggs, mix well.
• Add vanilla, sifted flour, choc chips and 2 cups cornflakes.
• With the remaining cornflakes cover them with plastic and smash them up slightly with the back of a rolling pin or other hard object.
• Roll dessert spoonfuls of mixture into balls and roll in extra cornflakes. (In this raw state they are delicious).
• Place on greased baking tray.
• Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit) for 10 minutes.

CHOCOLATE CORNFLAKE COOKIES

Steps:

• Preheat oven to 180dg Celsius Lightly grease and line 2 baking trays.
• Using a mixer, beat butter, sugar and vanilla until pale and creamy. Add egg and mix well. Stir in flour and add sultanas and cornflakes.
• Drop tablespoons of the mixture onto the trays, allowing room for spreading. Bake for 15 to 18 minutes, swapping the trays after 10 minutes, or until the cookies are a light golden colour. Stand for 10 minutes on the trays.
• Transfer to wire rack until cooled completely.
• Stand wire rack over a sheet of baking paper. Dip one side of each cookie into melted chocolate. Place cookies back onto rack (chocolate side up) and set aside for 30 minutes to set.
• Drizzle white chocolate over the cookies, and allow them to set before serving.

CARAMEL CORNFLAKE COOKIES

Steps:

• Preheat oven to 180°C or 350°F
• Melt the butter in a large pan. Then add sugars and cook, stirring, until combined. Remove from heat
• Add all of the remaining ingredients and stir gently until combined
• Place level tablespoons pf mixture, about 3cm apart , on lightly greased oven trays
• Bake in a moderate oven (180C / 350F) about 15 minutes or until golden brown
• Stand for 5 minutes before removing from trays to cool on a wire rack.

CHERRY-CORNFLAKE COOKIES

Steps:

• Mix together flour, baking powder and salt and set aside.
• In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and beat well. Stir in milk and vanilla, then add flour mixture. Combine well. Add nuts, raisins and chopped cherries.
• Shape dough into balls using level tablespoon as measure. Roll in crushed cornflakes. Place two inches apart on greased cookie sheets. Top with cherry quarter.
• Bake at 375 degrees F (190 degrees C) for approximately 10 minutes until lightly browned. Remove immediately from sheets and cool on wire racks.

CHERRY CHIP CORNFLAKE COOKIES

Steps:

• Cream butter, sugar, egg and flavoring.
• Add flour and salt.
• Stir in cornflakes and cherry chips.
• Roll into 1" balls, placing onto ungreased cookie sheets.
• Press with fork lenthwise and crosswise, and sprinkle lightly with granulated sugar.
• Bake at 375 degrees for 10 to 12 minutes.
• Remove from pan while warm.

COCONUT-CORNFLAKE COOKIES

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Beat egg whites until stiff (the egg whites not your arm). Stir in sugar, salt and vanilla.
• Blend coconut and corn flakes and add to egg white mixture.
• Drop on ungreased parchment paper. Bake for 15-18 minutes.

EVELYN'S CORNFLAKE COOKIES

Steps:

• Cream together all ingredients except cornflakes and cherries. Chill dough for one hour.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll into 1 inch balls, then roll balls into crumbs. Place on parchment-lined sheets, top each cookie with a cherry. Bake for 13 minutes; 6 minutes on middle rack, 7-8 minutes on top rack.

CORNFLAKE S'MORES COOKIES

Steps:

• Preheat oven to 325 degrees.
• Cream butter and sugars for 2-3 minutes.
• Add in egg and vanilla, beat for 5 minutes.
• On low speed, mix in flour, baking soda, baking powder and salt until just combined.
• By hand, mix in crushed cornflakes until well combined.
• Add mini chocolate chips and marshmallow and continue to mix by hand until combined.
• Grease or line cookie sheets.
• Roll into golf ball sized balls and, one at a time, place on sheet and smash flat (about 1/4 in thick).
• Make sure cookies are at least 1 1/2 inches apart on cookie sheet.
• Bake for 8-10 minutes.

SARAH'S CORNFLAKE COCONUT COOKIES

Steps:

• Cream the butter and sugars together. Add egg and beat until light and fluffy.
• Add the oil and blend. Add flour, baking soda and salt. Mix well.
• Mix in remaining ingredients and form into balls.
• Place on ungreased cookie sheet and bake for 12 minutes at 350°.

HOLLY COOKIES CORNFLAKE STYLE

Steps:

• 1. Cut the candied cherries into fourths(1/4), set aside for decoration.
• 2. Add marshmallows and butter(in pieces) to a microwave safe container. Micorwave until mixture is melted. This will take about 1 - 2 minutes. Stir well to make sure that everything has melted and is smooth.
• 3. Mix in Pure Vanilla and green food coloring. Stir well to combine.
• 4. Add cornflakes to the marshmallow mixture. Stir well to combine.
• 5. With greased or damp fingers, drop the cornflake mix onto parchment paper. I used mini paper cups. Place a red candied cherry in the middle of the "Wreath".

CORNFLAKE CHOCOLATE CHIP MARSHMALLOW COOKIES

Steps:

• 1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes. 2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl. 3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows. 4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks - they will not hold their shape.) 5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface. 6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

CORNFLAKE BACON COOKIES

Steps:

• In a bowl, cream butter and sugar until light. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Blend thoroughly. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonfuls 2-in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Store in the refrigerator.