Description
This Cornflake Toffee Cookie Recipe combines crunchy Frosted Flakes with homemade toffee for a delightful treat.
Ingredients
Scale
- 40 grams water
- 115 grams unsalted butter
- 100 grams granulated sugar
- 1/4 teaspoon Diamond Crystal Kosher Salt
- 280 grams unsalted butter
- 1 tablespoon Non-Fat Milk Powder
- 55 grams water
- 200 grams granulated sugar
- 215 grams dark brown sugar
- 100 grams eggs (approx 2 large eggs)
- 1 tablespoon Vanilla Extract
- 400 grams All-Purpose Flour
- 2 teaspoons Diamond Crystal Kosher Salt
- 1/2 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 100 grams Toffee
- 125 grams Frosted Flakes
Instructions
- Line a sheet pan with parchment paper.
- In a heavy-bottomed saucepan, combine 40 grams water, 115 grams unsalted butter, 100 grams granulated sugar, and 1/4 teaspoon diamond crystal kosher salt. Heat over medium heat, stirring until the butter melts.
- Once melted, let the mixture cook until it reaches 240°F.
- If sugar crystals form on the sides of the pan, wipe them down with a damp pastry brush.
- Continue stirring until the mixture reaches 305°F and turns amber brown.
- Pour the hot toffee onto the prepared sheet pan, then let it set completely.
- Store any leftover toffee in an air-tight container.
- Melt 280 grams unsalted butter in a light-colored saucepan over medium heat until golden brown.
- Add 1 tablespoon + 1 teaspoon milk powder to the melted butter and whisk.
- Cook and whisk until the milk solids turn deep umber and the mixture stops steaming. Transfer to a heat-proof bowl to cool.
- In a medium bowl, whisk together 400 grams all-purpose flour, 2 teaspoons diamond crystal kosher salt, 1/2 teaspoon baking powder, and 3/4 teaspoon baking soda.
- Chop 100 grams of toffee and mix with 125 grams of Frosted Flakes in a separate bowl.
- Once the browned butter has cooled, add 55 grams of water, 200 grams granulated sugar, 215 grams dark brown sugar, and 1 tablespoon vanilla extract. Whisk until combined.
- Add 2 large eggs and whisk on medium speed until homogenous.
- Gently fold in the dry ingredients until a few dry pockets remain, then add the toffee and Frosted Flakes.
- Let the dough rest for 10 minutes.
- Using a 2 oz cookie scoop, portion the dough into 75-gram balls and roll in additional Frosted Flakes.
- Place the dough balls on a parchment-lined tray and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 350°F.
- Arrange the cookies on a tray, leaving room for spreading.
- Bake for 13 minutes, then rotate and bake for an additional 4-5 minutes.
- Cool cookies on the pan for a few minutes before transferring to a wire rack.
Notes
- Prep Time: 50 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg