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Tiger Cookies

Tiger Cookies

Tiger Cookies

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Tiger Cookies
4.1 rating based on 12,345 ratings
4.1/5 (8)
Course: Drop CookiesDifficulty: Easy



They’re gr-r-eat! Chocolate swirled cookies with Frosted Flakes. A vintage Kellogg’s recipe.


  • 1 cup (6 oz.) semi-sweet chocolate chips

  • 3 cups Kellogg’s Sugar Frosted Flakes

  • 1-3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup butter or margarine, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla


  • Preheat oven to 375 F. Melt chocolate chips in top section of double boiler over hot, not boiling, water, stirring constantly. Remove from heat. Crush Frosted Flakes to make 1½ cups. Sift together flour, soda and salt. Measure margarine and sugar into mixing bowl; beat until very light and fluffy. Add eggs and vanilla; beat well. Add dry ingredients; mix thoroughly. Fold in crushed Frosted Flakes. Swirl warm melted chocolate lightly through batter, leaving streaks of chocolate. Drop by level tablespoonfulls onto ungreased baking sheets. Bake 12 minutes. Remove immediately from baking sheets to cool on wire racks.


Name & Location
(example: Sue in LA)

When I was a kid my friends got me hooked on theses cookies. I am going to make them today for the holidays. We use to eat tigercookies during camping trips.
- Laura

Very good! I added some cinnamon (about 2t) to the dry mixture, which added a nice twist.
- JaneMaid

made this yesterday - have my mother's book with the original
- Debbie

My mom made these years ago, when the recipe was on the box. I remember we loved these. Then we lost the recipe. So I can't wait to try them as an adult. Thanks!!! I do remember we did not get them to swirl, but still tasted good!
- A Baker

I had this recipe for years and finally decided to make it this month, November, 2008. Bought the Frosted Corn Flakes. Came home from the store and was unhappy to find I did NOT have any chocolate chips, as I had thought. I USED BUTTER-SCOTCH CHIPS and the cookies turned out WONDERFUL. I called them BUTTERSCOTCH CRISPS. It didn't bother me that I didn't "stripe" the cookies. I also let them cool on brown paper. Crisp and wonderful.
- Judy M

Why did I try these?? They are not "pretty", not even interesting looking....Perhaps I used too much chocolate (expensive and tasty chocolate!)and swirled too much; however they seemed to be a waste of time and ingredients. I'm disappointed.
- A Baker

This is the original recipe that appeared on Kellogg's sugar frosted flakes in 1971. My 3 year old son (at the time) loved these cookies and asked for them constantly. I saved the recipe but couldn’t find it. They were delicious and very crunchy, not soggy. I baked them every time the family finished a batch. We all loved the recipe.
- Sylvia

These are different. I'm not sure I like the cereal flakes, and I couldn't get the chocolate to streak in the batter. I have had no complaints about them, but they seem to need something. I'm thinking of omitting the melted chocolate and adding mini chips and calling them leopard cookies instead. I have to definitely try again, before completely rejecting this recipe.
- Diana Sebzda
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