Corn Flake Cookies

Corn Flake Cookies are crisp on the edges and soft in the middle, and loaded with corn flakes, oats, and peanuts. They’re perfect with a glass of milk!

corn flake cookies on a white table with a glass of milk and a blue tea towel.

This recipe for Corn Flake Cookies is from my late grandmother. She called them “peanut cookies”, but they have more corn flakes than peanuts so I changed the name!

Grandma noted in her recipe book that the recipe is from her aunt, so these cookies date back several generations.

It’s easy to see why the recipe made it into her recipe book—the cookies are soft on the inside, crisp on the edges, and have lots of tasty mix-ins: corn flakes, oats, and peanuts.

Making dishes with corn flakes is nothing new (like Corn Flake Candy and even Hash Brown Casserole with Corn Flakes!) but it sure is delicious.

Ingredients

ingredients for corn flake cookies on a white table.
  • You’ll need both granulated sugar and brown sugar for this recipe.
  • Old fashioned oats (a.k.a. rolled oats) add a great texture to the cookies.
  • The peanuts can be honey roasted, salted, unsalted—use whatever you like!
  • The corn flakes soften slightly in the cookies, but still leave a “crunch”.

How to make corn flake cookies

In the bowl of a stand mixer, cream together the granulated sugar, brown sugar, and butter. You can also use a handheld mixer.

butter and sugar creamed together in a yellow stand mixer with a paddle attachment.

Add the eggs and beat until combined.

sugar, butter, and eggs in the bowl of a stand mixer with a paddle attachment.

With the mixer on low, add the flour, baking soda, and salt. Mix until just combined.

plain cookie dough in a stand mixer with a paddle attachment.

With the mixer still on low, add the oats, corn flakes, and peanuts. Mix just until the mix-ins are incorporated.

chunky cookie dough in the bowl of a stand mixer.

Refrigerate the dough for one hour, or up to 48 hours.

Preheat oven to 375°F. Scoop the dough into 2 tablespoon sized balls (I used a cookie scoop for it—it makes it so much easier).

Bake the cookies for 10–12 minutes, or until golden brown on the edges.

corn flake cookies lined up on a wire cooling rack.

Frequently Asked Questions: Corn Flake Cookies

What kind of peanuts should I use?

You can use any type of peanuts that you like (shell off, of course). I used honey roasted peanuts. Unsalted roasted peanuts would be delicious, as would salted roasted peanuts. The cookies will not be too salty if you use salted peanuts.

Can I use quick oats instead of old fashioned oats?

Yes! The cookies will have a slightly different texture, but you can use either quick oats or old fashioned oats in this recipe. I used old fashioned oats, so that’s what the recipe calls for.

Can I add other mix-ins?

Definitely. A cup of chocolate chips or butterscotch chips, added along with the corn flakes, would be really delicious. Or add a cup of coconut to make it them extra crunchy!

corn flake cookies on a white table with a glass of milk and a blue tea towel.

Can you freeze corn flake cookies?

To freeze the cookies, place them in a resealable freezer bag and freeze for up to 2 months. Defrost at room temperature for several hours before serving.

You can also freeze the dough before baking. Here’s a quick how-to on freezing cookie dough.

Corn Flake Cookies will keep at room temperature for about a week. Add a slice of bread to the container if they get hard—it’ll soften them right up.

Grandma had a whole bunch of cookie recipes! Here are a few of my favorites:

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

📖 Recipe

corn flake cookies on a white table with a glass of milk and a blue tea towel.

Corn Flake Cookies

Published by Kate
These crunchy cookies are packed with the good stuff: oats, corn flakes, and peanuts!
5 from 2 votes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 228 kcal

Ingredients
  

  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • ¾ cup unsalted butter (1½ sticks), softened
  • 2 large eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • cups corn flakes
  • 2 cups old fashioned oats
  • 1 cup peanuts

Instructions
 

  • In a large bowl, whisk together the flour, baking soda, and salt.
  • In the bowl of a stand mixer, cream together the sugar, brown sugar, and butter until light and fluffy, about 3–4 minutes. Alternatively, you can use a handheld mixer.
  • Add in the eggs and beat until combined. Scrape down the sides of the bowl with a spatula, if necessary.
  • Add the flour mixture, and beat until just combined.
  • Stir in the corn flakes, oats, and peanuts.
  • Refrigerate the dough for at least one hour, or up to 48 hours.
  • Preheat oven to 375°F.
  • Scoop the dough into 2 tablespoon sized balls, and place 2 inches apart on a baking sheet.
  • Bake for 10–12 minutes, or until light golden brown on the edges.
  • Let cool for 5 minutes on the pan, then remove and place the cookies on a wire rack to cool.

Notes

The cookies can be stored in an airtight container at room temperature for up to one week. They can also be frozen in a resealable freezer bag for up to 3 months. 
You can use honey roasted peanuts, salted peanuts, or unsalted peanuts—whatever you like! 

Nutrition

Calories: 228kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 4gCholesterol: 29mgSodium: 69mgPotassium: 103mgFiber: 2gSugar: 17gVitamin A: 228IUVitamin C: 1mgCalcium: 23mgIron: 2mg
Keyword corn flake cookies
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One Comment

  1. You can’t get much easier than chewy and delectable No Bake Peanut Butter Corn Flake Cookies! It really is a delight biting into one of these cookies. Begin by placing a large sheet of wax paper on the countertop. Pour the Corn Flakes in a large bowl.

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