Frosted Flakes Cookies
These Frosted Flakes Cookies are exactly what they sound like: a sturdy, chewy cookie built around the crunch and lightly sweet coating of Frosted Flakes cereal. They bridge the gap between a classic chocolate-chip cookie and a nostalgic breakfast cereal treat. I make them when I want cookies with a bit of snap and a little extra personality—no fancy techniques required.
The dough holds together well because of the butter, oil, and oats, while the cereal adds texture without collapsing the cookie. You’ll notice the cereal stays in recognizable flakes if you handle it gently—so mixing method matters. I’ll walk you through the exact steps, the gear I reach for, and the common mistakes to avoid.
This recipe is forgiving enough for a weeknight bake and reliable enough for company. It chills well, freezes well, and rewards a careful bake with bottoms that just begin to brown and middles that remain tender. Read on for notes, the ingredient list, step-by-step instructions, swaps, storage, and the questions I get asked most often.
Ingredient Notes
Before we get into the recipe, a few quick notes about how the ingredients work together so you get consistent cookies. The combination of softened butter and vegetable oil gives the dough a balance between flavor and chew—butter for taste, oil for tenderness. You’ll also see both granulated and packed brown sugar; the brown sugar adds moisture and a caramel note that keeps the cookies from drying out.
Quick-cooking oats contribute structure and a bit of tooth without turning the cookie into an oat biscuit. The Frosted Flakes are the showpiece. Handle them gently to preserve their shape and the frosted coating; that’s what gives the cookies their unique texture and sweet-crisp contrast.
Ingredients
- ½cup(113g) unsalted butter, softened — provides flavor and helps with structure when creamed with the sugars.
- ½cup(200g) granulated sugar — adds sweetness and helps with spreading and slight crisping.
- ½cup(200g) packed brown sugar — gives moisture and chew; packed means it’s dense and contributes to soft centers.
- ⅓cup(79ml) vegetable oil — keeps the cookies tender and adds chew without contributing extra dairy.
- 1largeegg — binds the dough and adds lift.
- ½teaspoonbaking soda — a small lift agent that helps with lightness and browning.
- 1teaspoonsalt — balances sweetness and enhances overall flavor.
- 1teaspoonvanilla — rounds the flavors and deepens the cookie’s sweetness.
- ½cup(45g) quick cooking oats — adds gentle chew and helps bind the dough without heavy oat texture.
- 2cups(248g) all-purpose flour — the main structure for the cookie; measure evenly for consistent results.
- 1cup(170g) chocolate chips — pockets of melty chocolate to contrast the crunchy cereal.
- 1 ½cups(62g) Frosted Flakes cereal — the crunchy, frosted element; fold in gently to keep flakes intact.
Step-by-Step: Frosted Flakes Cookies
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), cream ½ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup packed brown sugar until smooth and combined.
- Add ⅓ cup vegetable oil and mix until smooth.
- Add 1 large egg and 1 teaspoon vanilla; mix until incorporated. Stir in ½ teaspoon baking soda and 1 teaspoon salt until combined.
- Add ½ cup quick cooking oats and 2 cups all-purpose flour; mix on low speed (or stir by hand) until the dough is just combined and no large streaks of flour remain.
- Stir in 1 cup chocolate chips and 1 ½ cups Frosted Flakes cereal by hand. If using a stand mixer, mix only briefly to avoid crushing the cereal too much. If using a hand mixer, you may crush the cereal into large pieces before adding.
- Scoop the dough into 2-tablespoon balls and place them on a parchment-lined baking sheet, leaving a little space between each so they do not touch. Cover the sheet with plastic wrap and chill the dough for 30 minutes to 1 hour (if you chill longer than 4 hours, let the balls warm at room temperature a few minutes before baking).
- When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats. Arrange chilled dough balls 2 inches apart on the prepared sheets.
- Bake for 9–11 minutes, or until the bottoms of the cookies just start to turn golden brown.
- Let the cookies cool on the baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely.
Why You’ll Love This Recipe
These cookies are easy to make but interesting to eat. You get the familiar comfort of a chocolate chip cookie with the playful crunch of Frosted Flakes. The cereal holds its shape if you mix gently, so each bite has a contrast between tender cookie crumb and crisp flakes. They’re also flexible: chill the dough for cleaner edges, or bake straight from a short chill for a softer, more spread cookie.
They’re great for lunchboxes, potlucks, or whenever you want a cookie that’s a little different without being finicky. The recipe scales well if you need more or fewer cookies, and the dough freezes nicely for baking fresh later.
Healthier Substitutions
If you want to nudge these cookies toward a slightly lighter profile without changing the character too much, try a few swaps thoughtfully. Replace part of the all-purpose flour with whole wheat pastry flour for more fiber but keep at least half AP flour to preserve tenderness. Use a dark chocolate with higher cacao or reduced-sugar chips in place of standard chocolate chips to reduce sugar impact while keeping richness.
For a small reduction in added fat, you can experiment by replacing up to half of the vegetable oil with unsweetened applesauce—expect a slightly different crumb and less sheen. Swapping packed brown sugar for a less-processed alternative or reducing the granulated sugar by a tablespoon or two will subtly change texture; these are fine adjustments if you’re mindful of differences in spread and chew.
What’s in the Gear List
- Stand mixer with paddle attachment (or a large bowl and hand mixer)
- Measuring cups and spoons (for accuracy)
- Mixing spatula or wooden spoon
- Cookie scoop (2-tablespoon) or tablespoon for portioning
- Baking sheets and parchment paper or silicone baking mats
- Plastic wrap for chilling dough
- Wire cooling rack
- Oven preheated to 350°F
Don’t Do This
Don’t overmix once the flour is in. Overworking dough develops gluten and will make the cookies tougher. Stop mixing as soon as there are no large streaks of flour. Also, don’t crush the Frosted Flakes into dust—if you do, you lose the crunchy contrast that makes these cookies special. Fold the cereal in by hand, and if you use a stand mixer, do so only briefly.
Don’t skip chilling the dough if your kitchen is warm or if you want cleaner, thicker cookies. Chilling firms the fat and prevents excessive spread. Finally, don’t crowd the pan. Give each dough ball about 2 inches of space so cookies bake evenly and get that hint of browned bottom without joining together.
Warm & Cool Weather Spins
In warm weather, chill the dough at the longer end of the window (closer to 1 hour) and keep unused dough in the fridge while you bake in batches. If it’s very hot and humid, you can even place the sheet of scooped dough on a tray in the freezer for 10–15 minutes before baking. That extra chill helps retain shape and prevents over-spread.
In cool weather, the dough stiffens on its own. If you find it too firm to scoop, let it sit at room temperature for a few minutes to soften slightly before shaping. Oven temperatures also vary seasonally—watch the cookies closely on the first batch to dial in exact bake time so they don’t overbake.
If You’re Curious
If you’re wondering why this dough uses both butter and oil: butter gives flavor and the traditional cookie aroma; oil keeps the center tender and slightly chewier. Quick oats are used instead of rolled oats because they incorporate into the dough more smoothly and won’t create a coarse oat texture. And yes, you can vary the add-ins—just be mindful of weight and volume so the dough texture remains the same.
If you’re curious about crunch, try eating one cooled cookie and one warm from the oven. The cooled cookie preserves the cereal’s snap; the warm cookie has pockets of melted chocolate and softened cereal, which is enjoyable but different.
Keep-It-Fresh Plan
Store completely cooled cookies in an airtight container at room temperature for 3–4 days for the best texture. If you prefer them crisper, place a paper towel under the container’s lid to absorb any excess moisture. For longer storage, freeze cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature for 20–30 minutes before serving.
To freeze dough, scoop balls onto a tray and freeze solid, then bag them. Bake straight from frozen—add a minute or two to the bake time and watch for that golden bottom.
Common Qs About Frosted Flakes Cookies
Can I use regular corn flakes instead of Frosted Flakes?
Yes. Regular corn flakes will work; they won’t add the frosted sweetness, so the overall cookie will taste slightly less sweet and have a more neutral crunch.
Do I have to chill the dough?
Chilling is recommended for 30 minutes to 1 hour to firm the dough and prevent excess spread, but you can bake after a short chill if you’re short on time. Longer chilling (overnight) is fine—let dough warm a few minutes at room temperature if it becomes too hard.
My cereal got crushed—what now?
If the cereal is crushed during mixing, you’ll still have tasty cookies but less crunch. For future batches, fold the cereal in by hand and minimize stand-mixer time. If some crushed cereal is inevitable, it can still add flavor and texture.
Can I make these without chocolate chips?
Yes. The chips add melty pockets, but the cookies stand on their own. Try them with chopped nuts or dried fruit, keeping the total add-in volume similar so the dough balance stays right.
How do I know when they are done?
Look for the bottoms to just start turning golden brown and the edges to be set. The centers should still look slightly soft; they’ll firm as they cool. Overbaking will produce a drier cookie, so err on the slightly underdone side if you like a chewy center.
Can I halve the recipe?
Yes. The dough is easy to scale down. Keep the ingredient ratios the same and watch bake time closely since smaller batches can bake faster.
Hungry for More?
If you tried these Frosted Flakes Cookies and liked them, consider swapping the chocolate chips for white chocolate and adding a pinch of cinnamon, or stir in a handful of toasted pecans for a nutty lift. Leave a note about how you adapted the recipe—I love hearing what readers do differently. Baking is practical: learn a simple technique and make it your own.
Enjoy the bake, and remember: gentle folding protects that frosted crunch. Happy baking!
Frosted Flakes Cookies
Ingredients
Ingredients
- 1/2 cup 113 g unsalted butter, softened
- 1/2 cup 200 g granulated sugar
- 1/2 cup 200 g packed brown sugar
- 1/3 cup 79 ml vegetable oil
- 1 largeegg
- 1/2 teaspoonbaking soda
- 1 teaspoonsalt
- 1 teaspoonvanilla
- 1/2 cup 45 g quick cooking oats
- 2 cups 248 g all-purpose flour
- 1 cup 170 g chocolate chips
- 1 1/2 cups 62 g Frosted Flakes cereal
Instructions
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), cream ½ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup packed brown sugar until smooth and combined.
- Add ⅓ cup vegetable oil and mix until smooth.
- Add 1 large egg and 1 teaspoon vanilla; mix until incorporated. Stir in ½ teaspoon baking soda and 1 teaspoon salt until combined.
- Add ½ cup quick cooking oats and 2 cups all-purpose flour; mix on low speed (or stir by hand) until the dough is just combined and no large streaks of flour remain.
- Stir in 1 cup chocolate chips and 1 ½ cups Frosted Flakes cereal by hand. If using a stand mixer, mix only briefly to avoid crushing the cereal too much. If using a hand mixer, you may crush the cereal into large pieces before adding.
- Scoop the dough into 2-tablespoon balls and place them on a parchment-lined baking sheet, leaving a little space between each so they do not touch. Cover the sheet with plastic wrap and chill the dough for 30 minutes to 1 hour (if you chill longer than 4 hours, let the balls warm at room temperature a few minutes before baking).
- When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats. Arrange chilled dough balls 2 inches apart on the prepared sheets.
- Bake for 9–11 minutes, or until the bottoms of the cookies just start to turn golden brown.
- Let the cookies cool on the baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Stand mixer
- Paddle Attachment
- Hand Mixer
- Mixing Bowl
- Parchment Paper
- silicone baking mats
- Baking Sheet
- Plastic Wrap
- Wire Rack
Notes
You can omit the chocolate chips; if so add 1 extra cup of Frosted Flakes. Alternately swap chopped nuts for the chocolate chips, or you can do a mixture of chocolate chips and nuts.
