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!
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 delicious mix-ins: corn flakes, oats, and peanuts.
- 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
Add the eggs and beat until combined.
With the mixer on low, add the flour, baking soda, and salt. Mix until just combined.
With the mixer still on low, add the oats, corn flakes, and peanuts. Mix just until the mix-ins are incorporated.
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.
Frequently Asked Questions: Corn Flake Cookies
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.
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.
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!
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.
More vintage cookie recipes
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!
Corn Flake Cookies
- 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
- 1½ cups corn flakes
- 2 cups old fashioned oats
- 1 cup peanuts
- 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.