Description
These Cornflake Crack Cookies are a delightful treat featuring a rich buttery dough mixed with homemade crunchy cornflake toffee pieces. Crispy on the outside with a chewy center, these cookies combine the nostalgic crunch of cornflakes with a caramelized toffee flavor, making them a perfect snack or dessert for any occasion.
Ingredients
Cookie Dough
- 1 cup Butter (barely softened)
- 1 cup Brown Sugar
- 2/3 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 1/3 cups Flour
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 cups Cornflake Crack (homemade, cooled and broken into small pieces)
Topping
- 1 cup Cornflake Crack (homemade, reserved for topping)
Instructions
- Make Cornflake Crack: Begin by preparing the homemade Cornflake Crack toffee and allow it to cool completely. Once cooled, break it into small pieces ideal for folding into the cookie dough.
- Preheat Oven and Cream Butter and Sugars: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the barely softened butter, brown sugar, and sugar for about 4 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl halfway through mixing for an even blend.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and continue mixing for an additional minute until well combined.
- Incorporate Dry Ingredients and Cornflake Crack: Gradually fold in the flour, baking soda, and salt. Mix just until the dry ingredients are barely combined to avoid overworking the dough. Then gently fold in 2 cups of the broken Cornflake Crack pieces, taking care not to break them up further. Set aside the remaining 1 cup for topping later.
- Scoop Dough on Baking Sheets: Using a cookie scoop or spoon, place dollops of cookie dough onto parchment paper-lined, light-colored baking sheets. Ensure each scoop is at least two inches apart to allow spreading during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 9-12 minutes, or until the edges turn a light golden brown.
- Shape the Cookies: Upon removing the cookies from the oven, use a metal spatula to gently press any uneven edges inward, shaping them into neat circles. Alternatively, use a cup to press and rotate gently over each cookie to form a perfectly round shape.
- Add Cornflake Crack Topping: Lightly press the reserved 1 cup of Cornflake Crack pieces onto the top of each warm cookie, adding an extra toffee crunch and a gourmet appearance.
- Cool: Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the butter is only barely softened to achieve a fluffy creaming with the sugars.
- Using light-colored baking sheets prevents the cookie bottoms from over-browning.
- Be gentle when folding in the Cornflake Crack to keep the crunchy texture intact.
- Shaping the cookies right after baking while they are still soft helps achieve a uniform shape.
- Store cookies in an airtight container to maintain freshness and crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
