These Corn Flake Cereal Cookies are crispy, crunchy, and oh so chewy! Packed with freeze dried strawberries and milk powder, this cookie tastes exactly like a classic breakfast cereal.
Who doesn't want a cookie for breakfast? This corn flake cookie recipe is a riff off of the popular Milkbar cookies made with cereal and malted milk powder. However, this version has far fewer steps, is way easier, and includes corn flakes and freeze dried strawberries.
When you bite into this homemade breakfast cookie, you get the crispy, crunchy texture of the cornflakes, followed by a super chewy middle (thanks to the milk powder). Then, you finish with the bright pop of strawberry flavor, which is my favorite part.
If I could describe these in one way, it would be that they taste just like a chewy breakfast or granola bar in cookie form!
I also have these Peanut Butter and Jelly Oat Bars, which is another recipe with cereal (well, oatmeal) that I love! I'm thinking we should make cookies with cereal a thing!
- Flour. All-purpose flour, which is the main base of this recipe.
- Malted milk powder. You can find this in most grocery stores in the U.S. (typically Carnation brand) and should not be omitted from the recipe. It's crucial in obtaining the correct flavor and texture of the cookie. You can use standard milk powder if you can't find a malted version.
- Leavening agents. Both baking soda and baking powder are used in this recipe.
- Dairy. A full egg plus one egg yolk is needed (the yolk makes for extra chewy cookies) and unsalted butter at room temperature.
- Sugars. Both light brown sugar and granulated sugar for the perfect combination.
- Freeze dried strawberries. A whole standard sized bag will be needed. You could really use any type of freeze dried fruit for this, though! Raspberries or blueberries would be great.
- Corn Flakes. Only one cup is needed - they'll get crushed and the cookies will get rolled through them before baking.
- Stand mixer with paddle attachment or a handheld mixer
- 1.5 inch cookie scoop
- Cookie sheets
- Parchment paper
How to make Cereal Cookies
Before beginning, preheat the oven to 350℉/177℃, line a few large cookie sheets with parchment paper, and crush the cornflakes in a bowl.
STEP 1: Whisk together the dry ingredients (flour, milk powder, baking powder, baking soda, salt) in a large bowl.
Be sure to measure the flour correctly for this recipe! A scale is best, but check out my quick video on how to measure flour if you're using cup measurements.
STEP 2: Cream together the butter and sugars for a full three minutes on medium speed until it becomes light and fluffy, then scrape down the sides.
Add the egg and egg yolk and mix on medium speed again for another minute, then scrape down the sides again.
STEP 3: Add half of the flour and mix on low speed, then add the second half and mix until just combined. Scrape down the sides once more.
Add the freeze dried strawberries to the dough and give it a final mix on low until they're evenly dispersed throughout the dough.
STEP 4: Use a 1.5 inch cookie scoop and level off the dough for each scoop (~35-40g) and roll into a ball. Then, roll each ball of dough through the crushed cornflakes and place 9 on each cookie sheet (for a large baking sheet).
STEP 5: Bake the cookies for 8-10 minutes, smack the pan on the counter, and allow them to cool on the pan for about 2 minutes before transferring to a wire rack to finish cooling.
Note that the cookies will barely take on any color and will look very underdone in the centers. This is correct.
Storing and Freezing the Cereal Cookies
Store the cookies in a sealed container at room temperature for up to three days, though these cookies are best enjoyed the day they're made.
These cereal cookies are also SO great to freeze. Simply scoop the dough balls onto a baking sheet and flash freeze the dough for 30 minutes. Transfer to a ziptop bag, remove all air, and freeze for one month.
Transfer the frozen dough to a baking sheet and allow to stand at room temperature until fully thawed for about an hour, then roll through the crushed corn flakes.
FAQs & Tips
I would not recommend adding the corn flakes to the cookie dough, as they become soft and then you lose out on that perfect crunchy exterior.
This is likely because there was too much flour added to the dough. I suggest using a scale to measure flour to prevent this in the future.
While I haven't tested this, you could try these cereal cookies with the addition of: shredded coconut, mini marshmallows, chocolate chips, or other flavors of freeze dried fruit!
More cookie recipes
- Stuffed Fluffernutter Cookies
- Cookie Butter Cookies
- Best Brown Butter Chocolate Chip Cookie Recipe
- Chocolate Chai Snickerdoodles
Corn Flake Cereal Cookies with Freeze Dried Strawberries
- Stand mixer with paddle attachment, or handheld mixer
- 1.5-inch cookie scoop
- Cookie sheets
- Parchment paper
- 3 cups all-purpose flour 360g
- ¼ cup malted milk powder 30g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted butter room temperature (226g)
- 1 cup light brown sugar 200g
- ¾ cup granulated sugar 150g
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla paste or extract
- 1.2 oz freeze dried strawberries 34g
- 1 cup cornflakes crushed
- Preheat the oven to 350℉/177℃ and line two large cookie sheets with parchment paper.
- In a large bowl, whisk together the flour, milk powder, baking powder baking soda, and salt.
- To the bowl of a stand mixer, add the butter and both sugars and cream together on medium speed (with the paddle attachment) for 3 minutes until the mixture has lightened in color and looks fluffy. Scrape down the sides halfway through and again at the end.
- Add the egg, egg yolk and vanilla, then mix on medium speed for another 2 minutes. Scrape down the sides halfway through.
- Add half of the flour mixture and mix on low speed until combined, then scrape down the sides.
- Add the remaining flour and mix on medium low speed until combined.
- Scrape down the sides once more, then add the freeze dried strawberries (break them up slightly before hand) and mix until they're evenly dispersed.
- Using a 1.5 inch cookie scoop, level off each scoop and add nine dollops of dough onto a cookie sheet. This is about 35-40g for each dough ball.
- Roll each piece of dough through the crushed cornflakes, then place them evenly on the baking sheet.
- Bake the cookies for 8-10 minutes, then remove and give the pan a good smack on the counter. They will seem underdone and barely set on the sides - this is what you want.
- Allow the cookies to cool on the baking sheet for about two minutes, then use a spatula to transfer them to a wire rack to finish cooling.