Recipe: Afghan Cookies


Hi everyone, baking is one of absolute favourite things to do. Not only does baking allow me to enjoy delicious home baked goods but I also find it super relaxing.  Unless you are from New Zealand you are probably confused about what an Afghan Cookie is and if you are confused then prepare for your life to be changed for the better. Afghans are New Zealand bake sale classic of a soft chocolate cookie combined with crispy cornflakes, sounds weird but they are super tasty and really easy to make. I use the Edmonds Cookbook recipe for my Afghans with my own little twist for the topping.

Afghan Cookies

makes: around 15 cookies,  prep time: 10 minutes, cooking time: 10-15 minutes


for the cookies:

-200g butter, softened (you can use either unsalted or salted here)

-1/2 cup caster or regular white sugar

-1 1/4 cups plain baking flour

-1/4 cocoa (use the best quality you can get your hands on)

-1 1/2-2 cups cornflakes

for the topping:

-50grams milk chocolate

-70grams dark chocolate

-1tsp mild flavoured oil (canola or coconut oil work great)


Preheat your oven to 180 degrees celsius, bake. Line a baking tray with baking paper.

In a large bowl combine softened butter and caster sugar.  Whiz these together using a electric mixer until the mixture become light in colour and super fluffy. Take your time here and get this super fluffy, as this will make your cookies even better. If  you don’t have an electric mixer just use your wooden spoon.

Once your mixture if looking fluffy scrape down the sides of the bowl using a rubber scraper. Switch from your electric mixer to your wooden spoon. If you can be bothered, sift in your flour and cocoa, but if not then just chuck it in. Gently mix this through until just combined.

Add in your desired amount of cornflakes. Personally I add 1 1/2 cups but, if you like more crunch, add more. Gently fold these through with minimum cornflake crushing.

Place spoonfuls of your mixture onto your tray and gently squeeze together. DO NOT roll your mix into balls, it will ruin the soft delicious texture of these cookies.

Place your tray in the oven and cook for 10-15 minutes (mine usually take 13). When the chocolatey smell fills your house, you know they are done. Once cooked leave the cookies on the tray to cool.

While the cookies cool make your topping. I’m not a fan of the classic super sweet chocolate icing and half walnut topping on afghans so I make them this way. Chop up your dark chocolate into small chunks and your milk chocolate into larger ones (milk chocolate melts faster so this stops it from burning). In a small microwavable bowl combine your chocolates with the oil and mix slightly. Chuck this in your microwave for a minute, then stir. Put it back in for 30 seconds, then stir. Place it back in for 10 seconds, then stir and leave on the bench. At this point the chocolate should be hot enough to melt any unmelted bits. If you don’t have a microwave you can use the Bain-marie method which involves placing the bowl of chocolate over a pot of boiling water to melt it.

Once your cookies have cooled for at least 10 minutes spoon over a tablespoon full of melted chocolate on each cookie. Enjoy straight away or store in an air-tight container for up to a week.

These are some pictures of my cookies. In these photos the chocolate is still runny, personally I think they taste their best like this.

 I hope you enjoy these cookies, please send me a picture if you make them.

Lots of love,

Fresh Findings xxx

3 thoughts on “Recipe: Afghan Cookies

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