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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.

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stacked frosted flake cookies with chocolate chips baked in

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.

stacked frosted flake cookies with chocolate chips baked in on a blue plate

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?

stacked cookies with Frosted Flakes and chocolate chips baked.

Frosted Flakes Cookies Recipe

4.28 from 65 votes
These Frosted Flakes Cookies are the BEST cookies ever!! I love this recipe because it’s so simple and makes the best cookies. Crunchy, soft, salty, and sweet – these cookies are going to be your favorite.
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Yield 24 cookies
Serving Size 1 cookie


  • ½ cup (113g) unsalted butter , softened
  • ½ cup (200g) granulated sugar
  • ½ cup (200g) packed brown sugar
  • cup (79ml) vegetable oil
  • 1 large egg
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • ½ cup (45g) quick cooking oats
  • 2 cups (248g) all-purpose flour
  • 1 cup (170g) chocolate chips
  • 1 ½ cups (62g) Frosted Flakes cereal
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  • 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 parchment paper. No need to spread the balls out, you’re just going to chill them. Cover with plastic wrap and chill 30 minutes to 1 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-inches 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.

Recipe Notes

  • Store in an airtight container for up to 5 days or freeze for up to 1 month.
  • 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.

Recipe Nutrition

Serving: 1cookie | Calories: 207kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 144mg | Potassium: 29mg | Fiber: 1g | Sugar: 17g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.28 from 65 votes (57 ratings without comment)

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  1. These cookies are similar to the cornflakes cookies I’ve made for 50 years. The kelloggs site has the recipe on it if anyone is interested. I prefer the cornflakes to the frosted flakes and love the texture of the cookies.