Crunchy Cornflakes Rice Cookies



Delicious and easy to do Crunchy Cornflakes Rice Cookies.  The combination of cornflakes, bubble rice and cocoa powder makes the cookies much tastier. For vegetarian readers, you may omit the egg yolk from the recipe and substitute it with 2 tablespoon of rice flour to get the crunchy texture.



Recipe serves –  75-80pcs

Ingredients :

  • 200 Butter/Margarine
  • 120 Castor Sugar
  • 1 Egg Yolk
  • 2 Tablespoon cocoa powder
  • 1 Teaspoon cappuccino paste/ any coffee powder (optional)
  • 200gm Self raising flour
  • 40gm Bubble rice (grind coarsely)
  • 60gm Cornflakes (grind coarsely)

Let’s make the cookies :


Prepare the required ingredients.

Mini Paper cups – Diameter 3-5cm





Grind coarsely – Cornflakes and Bubble rice. Grind them just a coarsely texture not as fine powder.

In a mixing bowl, add in the butter and sugar. Using spatula, stir them for 5 minutes, let it be little creamy will do. It’s not necessary to make it as fluffy mixture.




Add in the egg yolk, give a good stir. Then add in the cocoa powder, mix the cocoa powder in the butter mixture, till dissolve. Now slowly add in the flour and stirs them in the butter mixture. Add in about half of flour qty then only add in the cornflakes and bubble rice (this step will ensure the cornflakes and bubble rice doesn’t turns soggy in the wet butter mixture).




Knead the soft dough just for 1-2 minutes.

Keep the dough closed with lid (to avoid dry), while preparing the paper cups, trays and oven.

Note : Preheat the oven 150 Celsius for 10 minutes before starts baking.




I used 3.5cm (diameter) mini paper cups.

Roll the dough to make round shapes, about 2.5-3cm size. Place them in the mini paper cups.

Bake the cookies for 25-30 minutes, with 150 Celcious temperature (based on individual oven).




The look of the cookies after bake. Let it to cool down, before decorate it with white chocolate toppings.






I used chocolate making equipment to melt the white chocolate. You may use double boiling technique to melt the chocolates as well. Some amount of white chocolate melted with 2 teaspoon of cocoa butter/vegetable shortening. Cocoa butter/ veg shortening will ensure the white chocolate melt  finely to a nice flowing consistency. It will be easy to make the stripes deco on the cookies.




Note : White chocolate is very sensitive. Avoid direct contact with any liquid or water. Use only dry equipment to handle the melted chocolate.

By using pipping bag, pipe the desired design on the cookies. Let those cookies rest for next 10-15 minutes, till the white chocolate dry and set well on the cookies. Then store them in a airtight container.



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