This post may contain affiliate links. For more information, read my disclosure policy.
Frosted Flakes is my absolute favorite cereal so it was only a matter of time before I turned them into a recipe on this blog. I may never make another cookie recipe ever again, these are that good.
These cookies are so, so good you guys. I think the base cookie dough recipe is my favorite one ever.
A few months ago I was digging through my mom’s recipe box and came across a recipe for the World’s Best Cookies. Hmmm, I thought. World’s Best? I tried them and they quickly became one of my favorite recipes. Those cookies have cornflakes in them, but no chocolate, so when I was brainstorming things I could do with Frosted Flakes besides eat the entire box (Frosted Flakes mouth is a thing, raise your hand if you know what I’m talking about) and those cookies popped into my head.
So, pretty much these cookies are the World’s Best Cookies made with chocolate and Frosted Flakes. Can the best get any better? Yes, yes it can.
The Secret Ingredient
One of the things that was shocking about this recipe when I first made it is that it has both butter and vegetable oil in it. At first that kind of weirded me out but then I remembered how much I love using vegetable oil in recipes. It’s what gives muffins and cake their moist texture, even more than butter. So when you put the two together in a recipe? You get all the amazing crunchy outside cookie texture you expect from a cookie made with butter, but you also get the tender inside you expect from a recipe made from oil.
It’s really a match made in heaven.
How to make Frosted Flakes Cookies
Then you add Frosted Flakes and chocolate chips to the cookie dough. No need to crush up the flakes if you’re using a stand mixer – the mixer will do it for you. The flakes add texture and crunch to the cookie and the chocolate, well. I love me a chocolate chip cookie!
These last for days on the counter without getting stale, most likely from the oil, but I loved them straight from the oven when the chocolate was all gooey.
The other way I liked to eat them? As an ice cream sandwich. Who loves Frosted Flakes on their ice cream? THIS GIRL.
Either way you make these cookies, they’ll be great for a bake sale. Just buying the ingredients donates to the hunger campaign. How will you donate?
Frosted Flakes Cookies
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ⅓ cup vegetable oil
- 1 egg
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- ½ cup quick cooking oats
- 2 cups all-purpose flour
- 1 ½ cups chocolate chips
- 1 ½ cups Frosted Flakes cereal
- Note: this dough requires chilling.
- Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer. Add oil and stir until smooth. Add egg and vanilla, mix until smooth, then stir in the salt and baking soda.
- Mix in oats and flour until just mixed. Stir in chocolate chips and Frosted Flakes cereal. There is no need to crush the cereal; a stand mixer will do that for you. If you’re using a hand mixer, you may want to crush the cereal into large pieces before adding it to the cookie dough.
- Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered in wax or parchment paper. No need to spread the balls out, you’re just going to chill them. Cover with plastic wrap and chill at least one hour. (If you chill longer than 4 hours you may need to let them warm up a few minutes on the counter before baking.)
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place cookies 2” apart on prepared cookie sheets. Bake for 9-11 minutes or until the bottoms just start to turn golden brown. Cool at least 5 minutes on cookie sheet before removing to rack to cool completely.
- Serve as is or make ice cream sandwiches with vanilla ice cream and crushed Frosted Flakes!
- Store in an airtight container for up to 5 days or freeze for up to 1 month.
Other Favorite Cookies
Frosted Flakes White Chocolate Chip Cookies by Picky Palate
Frosted Flake Marshmallow Chocolate Chip Cookies by Confessions of a Cookbook Queen
Frosted Flake Funfetti Cookies by Food Fanatic
Last Updated on January 5, 2023
Delicious cookies. Our local market H-E-B has tres leches corn flakes and I used these absolutely delicious. Also put in deep freeze for 30 minutes instead of fridge for 1 hour. Worked perfectly
I’ve made this recipe 4 different times trying to get it to work and I’m fairly certain it doesn’t as written. It seems like the moisture to ingredients ratio is off and they come out too dry. This problem is compounded by chilling the dough balls and the result is cooked dough balls. (I spray Pam on a spatula and flatten them and they come out tasty still). Because they don’t flatten out the cook time seems short and I leave them in a little longer. The cookies come out dry regardless but they are amazing with ice-cream. I hope the author revisits this recipe and can give some tips to make it work.
I’m sorry you struggled with this – I will check it but I have made these lots of times with no issue.
Right up front I’m admitting 1) my son, who’s 12, and sometimes gets ahead of himself made these. 2) we subbed the butter for butter-flavored Crisco. We are lowish on butter and not sure when we’re going to get more.
He kinda jumped around on the instructions, so when I stepped in to help, we had to backtrack and “fix” things. It “seemed” dry, but I wasn’t worried about it. It, when all additions were said and done, came together nicely. Not sure why another reviewer had so much dryness. Ours appeared dry, but were not and they formed nicely. They baked easily enough. Some cookies are very finicky. This seemed to be very easy to make and bake.
Right after the five minutes on the pan, I made the mistake of eating one. It was yummy to be sure and extremely gooey. There’s nothing wrong with that.
>>>> H*O*W*E*V*E*R <<<<
These are AMAZING when they have had time to cool and their flavors to meld. So I was kinda sad that I didn't wait. Lesson learned!
The whole family enjoyed these and we WILL be making these again.
Thanks so much for posting these!
So glad you liked them!
Was looking forward to these. They were so dry and crumbly we couldn’t make balls. We checked our ingredients twice. I finally added a tiny bit of water so ingredients wouldn’t be wasted. Eatable but will never try again!
That is strange – with the butter and oil it should have been a wet dough. Did you make any substitutions? How did you measure your flour? Are you in the US or outside?
I’m a child of the 70’s and balked this cookie and took it to our county fair! Received a red ribbon, not on flavor but appearance, they baked out a little too flat, for the judges. I totally forgot about this receipe, but found again and took to our church potluck, and they were a BIG hit!