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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 frosted flake cookies with chocolate chips baked in

Frosted Flakes Cookies

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 -27 cookies
Serving Size 1 cookie

Ingredients
 

  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 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

Instructions

  • 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.

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

Last Updated on January 5, 2023



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.

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31 Comments

  1. Sometimes chocolate chips can get boring (horrors!!), so I will use butterscotch or peanut butter OR, better yet, the heath bar crunch “chips” (hopefully these are still on the market). White chocolate is yummy too. I’ve never found a recipe that I use as written. I just can’t help changing it around so that it’s my own personal creation. During holiday time you can also find mint chocolate chips, cherry flavored chips, etc. etc. Just check the baking aisle in every store and you will find the assortment varies. Also, you will find Hershey Kisses with fillings like cherry, mint, peanut butter, etc. Those are fun to bake with too.
    ENJOY….

  2. I baked these cookies during quarantine and almost ate them all myself. Dangerous! I added 1 1/2 cups roughly chopped pecans…they were pure awesomeness. 🙌🏼

  3. These turned out perfect! I cooked them for about 8 minutes since my oven runs a little hot, and I’m glad I took them out when I did. Not too dry, perfectly moist & crunchy!

  4. Have made this recipe a couple of times, but if I use the entire amount of flour, oats and flakes called for in the recipe, the dough is ultra-dry. However, it’s a tasty cookie if I reduce the dry ingredients.

  5. Wow I would never even think to put cereal into my cookies. Genius! And thanks for bringing up the issue of hunger in America. It’s so true that we don’t really think of hunger issues happening so close to home!

    PS I’m including this recipe in a cookie round-up I’m doing on Lifehack if that’s okay! 🙂

    1. Thank you! As long as it’s a link to the recipe and not the whole recipe that’s totally fine, and thanks for the share!

  6. I love that you’re promoting the “Hunger Is” campaign-it really is so heartbreaking and people need to be aware and we all need to do our part.

    aaaaand—omg frosted flakes in cookies….that is FANTASTIC!

  7. Dorothy, are you kidding me right now with these cookies?! Frosted flakes?!!!! I love it!!! I seriously can’t wait to try these!!! and LOVE that you are promoting the “Hunger Is” campaign! I love this! I don’t have a Albertson’s or a Safeway near me. How do I find out which grocery stores are participating?