These bourbon cookies are chocolate chip cookies with a whiskey twist! They are inspired by a classic bourbon breakfast cocktail and but baked up in cookie form. They are thick and cakey and perfect for dunking in a glass of milk.

a plate of Bourbon Breakfast Cookies

I’ve been told that some people have cornflakes with bourbon for breakfast and that is one thing I haven’t tried myself. The closest I’ve gotten is the secret breakfast flavor ice cream at Humphrey Slocombe which incorporates the concept.

What I have tried is a bourbon breakfast cocktail and so I thought, why not combine the two into a chocolate chip cookie? So, I made bourbon cookies with cornflakes, chocolate chips, and, of course, bourbon. They’re a fun cookie with a boozy twist.

a stack of cookies with a glass of bourbon.

Ingredients

  • All-purpose flour
  • Baking soda
  • Salt
  • Softened butter
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vanilla
  • Cornflakes
  • Bourbon
  • Chocolate chips

bottle of bourbon

For the bourbon, I used Red Stag Honey Tea Bourbon which worked really well for these cookies. Red Stag actually has a variety of flavors to choose from, but any kind of bourbon will work (like Jim Beam), so feel free to use your favorite kind.

three bottles of bourbon, two glasses, and a cocktail shaker.

For the cereal, plain cornflakes are fine but I used Honey Bunches of Oats because they are sweeter and crunchier.

Bourbon Breakfast Cookies
How to Make the Cookies

Mix the flour, baking soda, and salt in a bowl.

In a separate bowl, cream the butter and both sugars until well combined. Add the egg and vanilla and mix until smooth.

Add the dry ingredients to the wet ones and mix until combined. Add in some of the cereal and pour the bourbon over it before mixing them into the batter. This will allow the cornflakes to absorb some of the bourbon.

To make the dough balls, scoop about one tablespoon of dough and place them 2-inches apart on a baking sheet.

a plate of cookies with a glass of milk

Bake the cookies for eight to ten minutes at 375°F. Cool them on a wire baking rack.

These cookies came out just as I hoped. Fat, cakey cookies with a tinge of bourbon and crunchy bites of cereal. It was just the right amount of whiskey for me although if you really like it you can always add more to the batter.

a glass of bourbon milk.

Technically you can have these bourbon cookies for breakfast, but I think they make a better snack or dessert. Maybe with a cocktail? Here’s my bourbon breakfast cocktail recipe if you want to try it:

  • 1 cup of milk
  • 1 ounce of bourbon
  • ½ tablespoon Kahlua coffee liquor
  • 2 tablespoons of sugar
  • Ice

Mix everything together in a cocktail shaker and then strain the drink into a glass. Dunk a bourbon cookie in it for an extra treat!

close-up shot of the cookies.

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Bourbon Breakfast Cookies

These fat cakey cookies are lightly flavored with bourbon and crunchy bites of bourbon soaked cereal.
Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups of honey bunches of oats, or cornflakes
  • 4 1/2 tbsp honey tea Red Stag bourbon
  • 1 cup chocolate chips

Instructions
 

  • Preheat the oven to 375°F and line baking sheets with parchment paper or silpat mats.
  • Whisk together flour, baking soda and salt in a medium-sized bowl.
  • In a separate bowl cream the butter, sugar and the brown sugar using an electric mixer until combined. Add the eggs and the vanilla and mix on medium speed until batter is smooth.
  • Add in the flour mixture on low speed until combined. Add in 1 cup of the cereal (leaving 1 cup still) to the batter. Before mixing, pour bourbon directly on top of the cereal so that the flakes soak up some of the bourbon. Mix on low speed until all of the bourbon is incorporated into the batter. Add in chocolate chips and remaining cereal and stir with wooden spoon until it is mixed into the dough.
  • Scoop large tablespoons of dough and drop onto baking sheets about 2 inches apart. Shape dough into round circles and press down gently on the dough so that the cookies spread more when baking.
  • Bake for about 8-10 minutes. Remove cookies from try and let them cool on wire racks.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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