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Toffee Cornflake Cookies | DonalSkehan.com
  • desserts-baking

Toffee Cornflake Cookies

May 30

Cornflake cookies have a whiff of “an internet trend” off them but I have a deep rooted love for these chewy yet crunchy biscuits that feel like something a child would dream up. A toffee cornflake cookie that tastes like sweet nostalgia – use the toffees sparingly on top of the cookies, the butter and sugar content will force the cookies to spread in the heat of the oven so they only really need a small chunk or two to achieve the desired chewiness- don’t forget a sprinkle of Maldon sea salt over the top to balance the flavour. 

  • serves Serves 18
  • time 45mins

Method

  1. 1. Add the butter and both types of sugar into a large mixing bowl. Beat together with an electric hand whisk until smooth and light in colour.
  2. 2. Break in the eggs one at a time, mixing as you break in each egg. Once the eggs are combined, add the vanilla extract.
  3. 3. Sift in the flour and baking powder and mix in with the cornflakes, using a wooden spoon until completely incorporated. Leave this dough to rest in the fridge for 30 minutes.
  4. 4. Once ready to use the cookie dough, remove from the fridge and allow to warm up enough to slice. Preheat the oven to 180°C/160° fan/350°F/Gas Mark 4 and line two baking trays with parchment paper.
  5. 5. Using two tablespoons, scoop out a golf ball size of dough onto the trays, with no more than 6 balls of dough per tray, to allow room for the dough to expand while baking.
  6. 6. Using your thumb, push a small hole in each ball of dough. Cut each toffee piece into 6, and push 3 pieces of toffee into the small hole within the dough. Sprinkle with sea salt & gold dust and place in the oven for 12-15 minutes or until they are golden brown on the edges but still ever so slightly paler in the centre.
  7. 7. Remove from the oven, allow to cool on the baking sheet, serve and enjoy!

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Ingredients

2.5 sticks butter, at room temperature

9.5oz dark brown sugar

8 oz caster sugar

2 large free-range eggs

1 tsp vanilla extract

16 oz plain flour

2 tsp baking powder

3.5 oz cornflakes

2 oz (about 9x 6g pieces of) chewy toffees (I used sugar-free werthers chewy toffees)

Gold baking dust, for sprinkling

Sea salt,  for sprinkling

275g butter, at room temperature

275g dark brown sugar

225g caster sugar

2 large free-range eggs

1 tsp vanilla extract

475g plain flour

2 tsp baking powder

100g cornflakes

55g (about 9x 6g pieces of) chewy toffees (I used sugar-free werthers chewy toffees)

Gold baking dust, for sprinkling

Sea salt,  for sprinkling

You'll Need

Large mixing bowl

Electric hand mixer

Sieve

Baking sheet